Tart Crust:

1-1/2 cups unbleached flour
⅓ cup powdered sugar
¼ teaspoon salt
½ cup butter, chilled
1 egg yolk (from a large egg)
1 tablespoon heavy cream

Pumpkin Filling

¾ cup brown sugar
1 teaspoon cinnamon
⅛ teaspoon cloves
½ teaspoon ginger
½ teaspoon salt
⅛ teaspoon allspice
2 eggs + 1 egg yolk
1 (15 ounce) can pure pumpkin
½ cup plain Latta Kefir
¾ cup milk

For the Tart

Begin by combining flour, sugar, and salt in food processor. Cut butter into 8 slices and add to flour, pulsing several times until mixture resembles corse meal . Add egg yolk mixed with cream. Pulse until all ingredients are moistened. Then allow machine to run a few seconds until dough starts to stick together. Wrap in plastic and chill 30 minutes. (Overnight would even be better)

Grease Pie Molds with butter. Slice roll of dough into 15 pieces. Using a rolling pin, flatten dough between two pieces of plastic wrap into a circle slightly larger than tart molds. Press into mold with fingers, being careful to keep thickness consistent. Use a knife to trim off any extra at the top.

Place frozen tart shells onto a cookie sheet and press a small square of foil down into each crust that molds to shape of crust and covers the edge. Bake at 350 degrees for 10 minutes.

Pie Filling

While crusts are pre-baking, combine all the pie filling ingredients in medium bowl. Mix well, until ingredients are well blended. Pour into tart, and then bake in 325-degree oven for 15-20 minutes or until filling is set. Allow to cool on a rack. Chill before serving.

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