Facial features for these grinning jack-o’-lanterns are carved from piecrust instead of pumpkins. Chilling the pastry cutouts helps ensure crisp, clean edges, and baking them separately from the tarts keeps them from shrinking into the spiced pumpkin filling.

　　

Ingredients

Makes 1 dozen

　　All-purpose flour, for dusting

　　Pâte Sucrée (page 333)

　　1 can (15 ounces) unsweetened pumpkin purée

　　3 large whole eggs

　　1/2 cup honey

　　1/4 cup packed light brown sugar

　　1 cup heavy cream, plus 2 tablespoons for egg wash

　　1 teaspoon ground cinnamon

　　1/2 teaspoon ground ginger

　　1/4 teaspoon ground cloves

　　1 teaspoon coarse salt

　　1 large egg yolk, for egg wash

　　

Step 1

On a lightly floured surface, roll out 1 disk of dough 1/8 inch thick. Cut out six 6-inch rounds. Fit rounds in bottoms and up sides of six 3 3/4-inch fluted tart pans. Trim excess dough flush with rims (reserve scraps). Transfer pans to a rimmed baking sheet. Refrigerate or freeze until firm, about 30 minutes.

　　

Step 2

Repeat with second disk of dough, lining 6 more tart pans. Transfer to a parchment-lined baking sheet. Refrigerate or freeze until firm, about 30 minutes.

　　

Step 3

Preheat oven to 375°F. Whisk together pumpkin, whole eggs, honey, brown sugar, 1 cup cream, the cinnamon, ginger, cloves, and salt in a large bowl.

　　

Step 4

Divide filling among tart shells. Bake tarts until golden brown on edges and filling has set, about 30 minutes. Let cool on sheets on wire racks.

　　

Step 5

On a lightly floured surface, roll out scraps to 1/8 inch thick. Using a paring knife or aspic cutters, cut out jack-o’-lantern eyes, noses, and mouths. Place on a parchment-lined baking sheet. Freeze about 15 minutes.

　　

Step 6

Lightly beat egg yolk and remaining 2 tablespoons cream in a small bowl, and brush over features. Bake features until golden brown, about 12 minutes. Transfer to a wire rack and let cool completely. Arrange features on tarts before serving.

　　Martha Stewart's New Pies and Tarts