Thanksgiving Pie Petit Fours

Thanksgiving Pie Petit Fours ~ Savory Simple

I remember last Thanksgiving quite clearly.  I was eager to impress my family with my new culinary skills and brought both an appetizer (Pear and Blue Cheese Tart) and dessert (Chocolate Kahlua Roulade) to dinner.  My uncle was hosting, and Thanksgiving at his house is always a treat.  He and my aunt are amazing cooks and they always prepare an impressive array of dishes.  Like most people, I usually eat too much at dinner and then struggle to make room for dessert.  I believe last year there were three pies, a cheesecake, and two roulades.  That’s when I got the idea for Thanksgiving pie petit fours.  Individual bites of pie!  No need to miss anything.

This recipe requires Petit Four Moldswhich are available at a variety of online stores and gourmet shops.  All of the recipes I’ve listed here are for half the original pie. You can also quarter the recipes, depending on how many you plan to serve.  If you’re like me, you’ll make extra so that there are plenty of pretty tarts to serve.  I eat the ugly ones!

I’m starting with the overall assembly process and then following with the individual recipes.  This is an advanced recipe with a lot of steps.  Read through the instructions completely before starting (see notes at the bottom about rolling this out in stages).

Thanksgiving Pie Petit Fours
 
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Ingredients
  • Pâte Brisée (See below)
  • pecan pie filling (see below)
  • pumpkin pie filling (see below)
  • sweet potato pie filling + Marshmallow Fluff
Instructions
  1. Method:
  2. Make Pâte Brisée dough and allow it to chill for 2 hours.
  3. Roll the dough very thin and carefully shape it into the tart molds. (see notes below)
  4. Allow to chill for at least 30 minutes.
  5. Dock the dough and cover the bottom with parchment paper and beans.
  6. Blind bake at 400 degrees for 15 minutes or until firm, then allow to cool.
  7. Make pie fillings.
  8. Spoon pie fillings into tarts.
  9. Bake at 375 for 15 minutes.
 
Pate Brisee
 
Author:
Ingredients
  • 12 ounces all purpose flour
  • 1 teaspoon salt
  • 7 ounces cold butter, chopped
  • ⅓ cup cold water
Instructions
  1. Add flour, butter and salt into a food processor
  2. Pulse on and off until the mixture is crumbly.
  3. Slowly add the water with the machine running just until the dough forms a ball.
  4. Chill for at least 2 hours. See baking instructions above.
  5. Freeze leftover dough until needed.

Notes about Pâte Brisée:

  • You need to work very carefully with the dough here.  Since the bites are so small, you want to roll the dough as thin as possible.  Paper thin, if you can.  If there is a lot of dough in each bite, the filling won’t stand out.
  • While working with the dough, you always want it to be cold.  Pâte Brisée can become elastic once it gets too soft or overworked.  Break up the dough into separate pieces and work with a small amount at a time while the rest is being chilled.  If you keep balling it up and trying to roll it out again, it will shrink.  This doesn’t matter so much with something like a galette, but with mini tarts you want the walls to extend all the way up.
  • After you roll the dough into the petit four molds, chill for at least 30 minutes.  Then poke numerous tiny holes the dough with a small point such as a bamboo skewer or push pin.  This is known as docking and it will prevent air bubbles from forming and causing the dough to rise.
  • After you dock the dough, I recommend placing tiny squares of parchment in the middle of each tart, then topping with uncooked beans.  This is additional protection against the dough rising.
Pecan Pie filling (half recipe)
 
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Ingredients
  • ½ egg, beaten
  • ¼ cup sugar
  • 1 ounce butter
  • ⅛ cup maple syrup
  • ⅓ cup pecans
  • a splash of vanilla
Instructions
  1. Combine all ingredients in a bowl.
  2. Add a teaspoon into each pre-baked petit four shell.
  3. Bake 375 for 15 minutes.
  4. Allow to cool.

Pumpkin Pie Filling (half recipe)
 
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Ingredients
  • Ingredients:
  • 1 cup pumpkin puree
  • ¾ cup heavy cream
  • ¼ cup packed brown sugar
  • ⅙ cup white sugar
  • ¼ teaspoon salt
  • 1 egg + half a yolk, beaten
  • 1 teaspoon cinnamon
  • ⅛ teaspoon fresh grated nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground cardamon
Instructions
  1. Mix sugar, spices and salt in a bowl.
  2. Add the eggs, pumpkin puree and cream. Whisk until well combined.
  3. Add a teaspoon into each pre-baked petit four shell.
  4. Bake at 375 for 15 minutes.
  5. Allow to cool.
Notes
Adapted from Simply Recipes

Sweet Potato Pie Filling
 
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Ingredients
  • 1 cup sweet potato puree
  • 1 tablespoon butter, melted
  • ⅛ cup heavy cream
  • 1 tablespoon brown sugar
  • 2 teaspoon pumpkin pie spice
  • ⅛ teaspoon salt
  • ⅓ cup chopped toasted pecans (optional)
  • Marshmallow Fluff
Instructions
  1. If you're using a fresh sweet potato, poke several holes in it with a fork and then roast in the oven at 400 degrees F until soft all the way through (check after 20 minutes). Use an immersion blender or potato ricer to make a puree. You can also use canned puree.
  2. Whisk the sweet potato, butter, cream and spices together. Fold in the pecans.
  3. Add a teaspoon of the mixture into each pre-baked petit four shell.
  4. Top in the center with a small dollop (maybe ½ teaspoon) of Marshmallow Fluff.
  5. Bake at 375 for 15 minutes.
I know that’s a lot and I tried to make it as clear as possible. To simplify things, you can roll out this recipe in stages.  The dough can be made several days beforehand.  The filling can be made and the tarts can be blind-baked the day before serving.  On Thanksgiving day all you will need to do is spoon the filling into the tarts and bake for 15 minutes.

Let me know if you have any questions!  Enjoy.

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