Thanksgiving Pie Tarts - Individual pumpkin pie, pecan pie and sweet potato pie tarts that will each serve 1-4 people. This is a fun recipe that looks impressive and will allow everyone to enjoy a lighter, more elegant twist on classic Thanksgiving desserts!
Keyword: Thanksgiving Pie Tarts
Servings: 6(4.75-inch) round tarts, 2 of each flavor
Slowly add the water with the machine running just until the dough forms a ball.
Chill for at least 2 hours or overnight.
Preheat the oven to 400 degrees F.
Lightly dusting a clean surface with flour, roll the dough as thin as possible and then gently roll into tart molds. Re-roll the dough as needed so there is enough for all 6 tart molds. Chill the tarts for 30 minutes and then use a fork to poke numerous holes into the bottom of the dough (this is known as docking and will prevent air bubbles). Place the tarts on a baking sheet. Line the tart shells with aluminum foil and fill with dried beans. Bake the dough for 20 minutes, removing the beans and foil for the last 5 minutes. Allow to cool while preparing the other ingredients.
Prepare the tarts:
Reduce the oven temperature to 375 degrees F. In a small bowl, whisk one egg and divide the mixture in half to use in the pecan pie filling and sweet potato filling.
In a medium bowl, whisk together the ingredients for the pecan pie filling. In a separate bowl, whisk together the ingredients for the pumpkin pie filling.
In a food processor, puree the ingredients for the sweet potato pie filling.
Place the baked tart shells on a baking sheet. Each of the 3 pie fillings makes enough for 2 tarts (for a total of 6 tarts). Briefly stir each pie filling with a spatula in case separation has occurred and then divide each mixture into the 6 tart pans.
Bake at 375 degrees F for 23 minutes. Allow to cool before removing from the tart molds.
Pate brisee dough can become elastic if it's rolled repeatedly at room temperature. If the dough starts to shrink while being rolled, cover it in plastic wrap and chill until it's firm again, approximately 15 minutes. The dough might shrink down slightly while baking so it's best to let some excess dough hang above the pan.