15 oz Solid-pack pumpkin puree
3 lg Eggs
1/2 c Honey
1/4 c Light brown sugar; (packed)
1 c Heavy cream; plus
2 tb Heavy cream
1 ts Ground cinnamon
1/2 ts Ground ginger
1/4 ts Ground cloves
1 ts Coarse salt
1 lg Egg yolk
=== PIE DOUGH ===
3 3/4 c All-purpose flour; plus
-extra
4 1/2 tb Sugar
1 1/2 ts Salt
3/4 lb Chilled unsalted butter; cut
-up
2 lg Egg yolks; slightly beaten
Make the Pie Dough: In the bowl of a food processor, combine flour, sugar,
and salt; pulse to combine. Add the butter, and pulse until mixture
resembles coarse meal, about 10 seconds. In a small bowl, whisk together
egg yolks and 6 tablespoons ice water. Slowly add this mixture to the flour
mixture through the feed tube while pulsing. Pulse just until mixture holds
together when squeezed. Divide dough into three equal balls, and flatten
into disks. Wrap in plastic, and chill at least 2 hours. Store, frozen, up
to 2 months. To make the Tarts: On a lightly floured work surface, roll out
one disk of dough to an 1/8-inch thickness. Cut out six 6-inch circles. Fit
pastry in bottoms of six 3 3/4-inch fluted tart tins. Trim overhanging
edges. Place tins on an ungreased baking sheet and transfer sheet to
refrigerator; chill shells until firm, about 30 minutes. Repeat with second
disk of dough, lining six more tins. Roll out third disk of dough to an
1/8-inch thickness and cut out twelve 3-inch circles. Place circles on a
parchment-lined baking sheet and transfer to refrigerator. Chill until very
firm, about 30 minutes. Heat oven to 375 degrees. In a large bowl, whisk
together pumpkin puree, eggs, honey, sugar, 1 cup heavy cream, cinnamon,
ginger, cloves, and salt. In a small bowl, lightly beat together egg yolk
and remaining 2 tablespoons heavy cream. Remove the tart tins from
refrigerator, and brush crusts with egg glaze. Divide filling among shells.
Transfer baking sheet to oven and bake tarts until edges are golden brown
and filling has set, about 30 minutes. Transfer baking sheets to wire racks
to cool. Remove chilled pastry circles from refrigerator. Using a clean
utility knife or a sharp paring knife, cut a jack o’ lantern face into each
circle. Chill faces in freezer 15 minutes. Brush faces with remaining egg
glaze. Transfer baking sheet to oven and bake faces until golden brown,
about 12 minutes. Transfer to a wire rack to cool. When pies and faces have
cooled place one face on each tart.
Yields
12 servings