Thanksgiving? No, not for another 6.5 months, but Pumpkin was on the menu for dessert tonite. With Pecans! Cannot beat that – at all!!
- Pumpkin-Pecan Buttermilk Tart
It was good. It was pumpkin pie in a tart shell. It had pecans. I made 1/3 of the recipe (3 eggs made that decision easy!) and that was enough for three 4.5 inch tarts. (Still using the dough I made for the Lemony Cheese Tart.I did keep the spices the same as the full recipe because… well, do I really need a reason: nutmeg, cinnamon, ginger??
Wish I had remembered the Cinnamon Whipped Cream. It was good out of the bowl. Probably would have been great actually ON the tart. BRAIN FREEZE!!
Changes? The only change would be to toast the pecans first to bring out the flavor.
NIck has the recipe on his website but you can also find it Megan’s Blog with some delicous changes. So if you want to try it…..
Or find it on page 174 of Modern Baker. I know several of the MB Challenge Bakers have already made this one so go check their tarts out.
Oh! Yeah! BETTER!!
May 7, 2011 at 8:38 AM
Wow, this looks really great. With or without the whipped cream. You all and your pumpkin! lol
May 7, 2011 at 9:27 AM
Hey, don’t be a pumpkin hater. It’s bad enough that you don’t like chocolate. Honestly, I wonder why we put up with you. 😉
May 7, 2011 at 9:36 AM
Now Now Children!!
May 7, 2011 at 9:28 AM
This tart was so good! Seeing yours make me want to make it agian — soon. I made the full recipe for this one, and it didn’t last long.
May 7, 2011 at 10:15 AM
Sounds really yummy! I’ll have to keep it in mind for fall.
May 7, 2011 at 12:28 PM
I think pumpkin/pecan is a great option for Mothers Day. This looks delish.
May 7, 2011 at 1:48 PM
Looks perfect! I’m still sad that I forgot the pecans on mine. Oh well, it’s an excuse to make it again. And I love your cute pumpkin plate! =)
May 9, 2011 at 9:15 PM
I still have a few cans of pumpkin in my pantry from last fall that I keep meaning to bake with – thanks for the reminder! Your mini tarts look perfect!