Pumpkin Tarts
Garrett Shack- Yum
Presented By

Spiced Pumpkin Tarts with Dried Fruit Compote

Pumpkin Tarts are a beautiful alternative to a traditional pie! A perfect dessert for the fall!

As the weather chills and Halloween is upon us, pumpkins can be seen everywhere. Besides for spooky decor, pumpkins make delicious desserts. This recipe for spiced pumpkin tarts utilizes the entire pumpkin calling for both the seeds and pumpkin puree. It’s topped off with a sweetened cream and a dried fruit compote composed of  apricots, cranberries, cherries and prunes, for a taste so good, it’s scary! 

To save time, you can make the dried fruit compote in advance as it can be stored in the refrigerator for up to five days.


  • 3 Egg Yolks
  • 1/2 Cup Sugar
  • 1/2 Cup Melted Butter
  • 1 1/4 Cup Flour
  • 1/3 Cup Crushed toasted pumpkin seeds
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Nutmeg
  • 1/2 tsp Cardamom Powder
  • Pinch Salt
  • 3/4 Cup Pumpkin Puree
  • 1/3 Cup Brown Sugar
  • 1/3 Cup Milk
  • 1/4 Cup Heavy cream
  • 1 egg
  • 1/2 tsp nutmeg
  • 1/2 tsp Cinnamon
  • 1/2 tsp Ginger Powder
  • 1/2 Cup Dried Apricots
  • 1/2 Cup Dried Cherries
  • 1/2 Cup Dried cranberries
  • 1/2 cup Pitted prunes
  • 2/3 cup Orange Juice
  • 2 cups Water
  • 1/4 tsp Ground cinnamon
  • 1/4 tsp All spice
  • 1/4 tsp Ground clove
  • 1 tsp Orange Zest


3 egg yolks

1/2 cup sugar

1/2 cup melt butter

1 1/4 cup flour

1/3 cup crushed toasted pumpkin seeds

1 1/2 tsp baking powder

1/2 tsp nutmeg

1/2 tsp cardamom powder

Pinch salt

Cream egg yolks and sugar together. Slowly stir in melted butter. Combine all dry ingredients then add to wet. Mix dough until just well combined. Cover and refrigerate for 20 minutes before rolling out dough.


3/4 cup pumpkin puree

1/3 cup brown sugar

1/3 cup milk

1/4 cup heavy cream

1 egg

1/2 tsp nutmeg

1/2 tsp cinnamon

1/2 tsp ginger powder

Pinch salt

Combine all ingredients in large bowl and whisk or stir until evenly blended. To assemble tarts, roll out dough to 1/8". Cut into rounds the size for your tart mold. Fill with pumpkin mixture near to the top edge of pastry. Bake tarts in 350 F oven for 15-20 minutes or till centres have set. Remove and cool at room temperature. Serve with sweetened cream and Dried Fruit Compote.


1/2 cup dried apricots

1/2 cup dried cherries

1/2 cup dried cranberries

1/2 cup pitted prunes

2/3 cup orange juice

2 cups water

1/4 tsp ground cinnamon

1/4 tsp allspice

1/4 tsp ground cloves

1 tsp orange zest

Pinch salt

In medium sauce pan, combine ingredients and let simmer uncovered for 20 minutes or till fruit is tender and sauce is thickened. Can be stored in fridge for up to five days.