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Caramel Pumpkin Tart Recipe – Pumpkin Harvest Series #8

Caramel Pumpkin Tart Recipe

This Caramel Pumpkin Tart recipe is easy to make and a hit with all ages. The recipe blends the yummy combination of spiced pumpkin and rich caramel all wrapped in a glazed buttermilk biscuit. This tasty treat is perfect with morning coffee, in packed lunches or for an after-school snack.

INGREDIENTS

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 cube unsalted butter, cold and cut into small pieces
  • 1 scant cup buttermilk
  • 8 pieces of Werther’s™ Original Baking Caramels, or any good soft caramels
  • ¼ cup pre-seasoned Libby’s Canned Pumpkin Pie Mix
  • 1 large egg
  • Sugar and cinnamon mix for topping (Optional)

DIRECTIONS

  1. Preheat oven to 375° F.
  2. Grease a large baking sheet.
  3. Place all the dry ingredients in a large bowl and whisk together until well-mixed.
  4. Using a pastry blender cut in the chilled butter into the dry ingredients until coarse crumbs are formed. (There may be a few large clumps remaining.)
  5. Form a well in the center of the crumbs and pour in the cold buttermilk.
  6. Using a rubber spatula or wooden spoon, fold the buttermilk gently into the mixture – just until the dough sticks together. (Add a few more teaspoons of buttermilk, if necessary) DO NOT OVERMIX.
  7. Scrape the dough onto a lightly floured board.
  8. With floured fingers, gently pat the dough into a round about 8” in diameter and 1/4″ to 1/2″  thick, pressing in any loose bits. Do not overwork the dough.
  9. Use a 2½” to 3” biscuit cutter dipped in flour to cut out the biscuits as close together as possible. (Use one cut edge as the edge for the next biscuit.)
  10. Place half of the biscuits about 1½” inches apart on a large greased baking sheet.
  11. Press an unwrapped caramel and 1 small teaspoon of spiced pumpkin in the center of each biscuit.
  12. Top with another biscuit round and pinch the sides together carefully – use a fork if you want to make a design around the edges.
  13. Use a pastry brush to brush the top of each “mini-pie” with the beaten egg to glaze.
  14. Optional: Sprinkle the top any combination of sugar and spice, such as: brown sugar or granulated sugar with cinnamon or pumpkin pie spice. (Use a light hand.)
  15. Bake for 18-20 minutes until light golden brown and cooked through. Enjoy!



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