Jack-o'-Lantern TARTLETs

Stelah lewat Halloween, semua peserta 'Pumpkin Decorating Competition' diminta mbawa pulang pumpkin masing2 (kalo enggak bakal dibuang). Krn dari awal sy berniat u/ 'mengolah' pumpkin ini dikemudian hari, makanya pumpkin kita gak di'carving'... cuma ditempel2 ajah.

Hari Jumat sy sempetin bikin Pumpkin Tarlets ini. Sebelumnya sy belom pernah nyoba bikin penganan dari pumpkin, jadi gak terlalu yakin kalo makanan ini bakal disukai org2 rumah. Tapi begitu nyampur isi tartlets, yg selain pake pumpkin juga pake bbrp spices, sy jadi confident... kalo at least suami sy bakal suka. Ternyata bener... tartnya renyah, isinya empuk... rasanya unik dan tidak terlalu manis. Bikinnya sedikit repot krn harus bikin Tart Dough, belum lagi ngolah si pumpkin u/ siap dicampur adonan lain... tapi worth-lah ama hasilnya :)

Source: Martha Stewart Living Magazine-October 2006

Happy Halloween!

Makes 1 dozen
All-purpose flour, for work surface
Tart Dough*
1 can (15 ounces) solid-packed pumpkin~sy pake homemade pumpkin puree
1 cup plus 2 tablespoons heavy cream
3 large eggs plus 1 large egg yolk
1/2 cup honey~sy ganti dgn Maple Flavour Syrup
1/4 cup packed light-brown sugar~sy ganti dgn Palm Sugar
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

1. Place one disk of dough on a lightly floured work surface; roll out to 1/8 inch thick. Cut out six 6-inch rounds, gathering scraps and rerolling dough once if needed. Fit rounds into six 3 3/4-inch fluted tart pans with removable bottoms. Trim dough flush with tops. Refrigerate on baking sheets 30 minutes. Repeat with second disk of dough.
2. Roll out remaining dough to 1/8 inch thick. Transfer to a parchment-lined baking sheet. Refrigerate 30 minutes.
3. Preheat oven to 375°. Whisk pumpkin, 1 cup cream, whole eggs, honey, sugar, salt, and spices in a large bowl. Divide among tart shells. Bake tarts on baking sheets until edges are golden brown and filling has set, about 30 minutes. Let cool on wire racks. Keep oven on.
4. Using a paring knife, cut out jack-o'-lantern features from the chilled dough; transfer cutouts to a parchment-lined baking sheet. Chill in freezer 15 minutes. Whisk yolk and remaining 2 tablespoons cream in a small bowl. Brush cutouts with the egg wash. Bake until golden brown, about 9 minutes. Let cool completely on a wire rack. Arrange cutouts on top of cooled tarts, and serve.

*Tart Dough
Makes enough for 1 dozen tartlets.
3 3/4 cups all-purpose flour
4 1/2 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 cups (3 sticks) cold unsalted butter, cut into small pieces
2 large egg yolks, lightly beaten 1 to 4 tablespoons ice water
1. Combine flour, sugar, and salt in a food processor. Add butter, and pulse until mixture resembles coarse meal.
2. With machine running, add yolks in a slow, steady stream. Add water, a little at a time, until dough just comes together.
3. Divide dough in thirds; shape into disks. Wrap each in plastic, and refrigerate at least 2 hours (up to 2 days).