Two-Bite Holiday Tarts

What to serve after the main holiday feast when everyone wants “just a sliver” of pie? Offer up these mini two-bite tarts instead! Even better: The dessert can be baked on the Traeger then frozen for up to a couple months ahead. When reheated, they taste fresh baked. We offer three fillings here to make a total of 36 tiny tarts. However, you can choose to make just 12 using the filling flavor of your choice. Each is a riff on a classic and all are delicious.

PUMPKIN FILLING

• 3/4 Cup canned pumpkin purée (not pie filling)
• 1/4 Cup buttermilk
• 1/4 Cup brown sugar
• 2 Large egg yolks
• 1/2 Teaspoon pumpkin pie spice
• 1/8 Teaspoon kosher salt
• 1/8 Teaspoon fresh grated ginger (optional)

APPLE FILLING

• 2 1/2 Cup peeled and finely diced tart apple, such as Granny Smith (from 3 apples)
• 1/2 Cup granulated sugar
• 2 Teaspoon cornstarch
• 2 Tablespoon unsalted butter
• 1/2 Teaspoon ground cinnamon
• 1/8 Teaspoon kosher salt
• 1/2 Teaspoon vanilla extract

PECAN FILLING

• 1/2 Cup granulated sugar
• 1/2 Cup light corn syrup
• 4 Tablespoon unsalted butter
• 2 large eggs
• 1/8 Teaspoon kosher salt
• 1/2 Teaspoon vanilla extract
• 1/2 Cup chopped pecans, plus 12 pecan halves

BAKING AND SERVING

• 3 packages refrigerated pie dough (6 crusts total)
• Flour for rolling
• Whipped cream for serving (optional)

Instructions

1. Make the fillings. (Each filling makes enough for 12 mini tarts.) For the pumpkin filling: In a medium bowl, whisk pumpkin purée, buttermilk, brown sugar, egg yolks, pumpkin pie spice, salt, and ginger, if using, and whisk to combine.
2. For the apple filling: In a small bowl, combine the sugar and cornstarch and stir until no lumps remain. In a medium pot over medium heat, add the butter and cook until it starts to brown. Add the apples and cook, stirring occasionally, until the apples start to soften, 3 to 4 minutes. Add the sugar and cornstarch mixture, the cinnamon, and salt, and cook, stirring occasionally, until the sugar thickens slightly 3 to 4 minutes. Remove from the heat and stir in the vanilla. Let cool for at least 5 minutes before proceeding.
3. For the pecan filling: In a small saucepan over medium-low heat, add the sugar, corn syrup, and butter, and cook, stirring constantly until the sugar has dissolved, 3 to 4 minutes. Remove from the heat and let cool slightly. In a medium bowl, whisk the eggs, vanilla, and salt until smooth. While whisking, slowly stream in the warm sugar mixture. (You will add the nuts when filling the tarts.)
4. When ready to cook, preheat the Traeger with the lid closed to 375°F; this will take at least 15 minutes.
5. Line the muffin tins with dough: If you have multiple muffin tins, you can bake more than one filling at a time. Otherwise, you will need to bake the different fillings in batches of 12 tarts per batch. On a lightly floured surface and using a lightly floured rolling pin, roll each pie crust to a 12-inch round. Using a 4-inch cookie cutter or a similar sized inverted glass, cut 6 rounds from each crust. Firmly press the rounds into the bottom and two-thirds of the way up the sides of 12 ungreased regular-size muffin cups. Smooth the top edge with your finger.
6. Fill the tarts: For both the pumpkin and apple tarts, use a tablespoon to measure 2 tablespoons of filling per tart. For the pecan tarts, divide the chopped pecans among the bottom of 12 muffin cups. Use a tablespoon to measure 2 tablespoons of pecan filling per tart, then top each with a pecan half.
7. Place the muffin tin directly on the grill grates and bake until the tart crust is golden brown, and the filling has set, 18 to 20 minutes.
8. Transfer the muffin tin to a heatproof surface and run a small knife around each tart. Let cool in the tin for 10 minutes, then remove and transfer to a cooling rack to cool completely. Enjoy right away, topped with whipped cream, if you like, or freeze the tarts for up to 2 months. To freeze, put the baked and cooled tarts on a baking sheet or similar and freeze until hard. Layer the frozen tarts between parchment or waxed paper in an airtight container and store in the freezer. When ready to enjoy, bake them uncovered on the Traeger at 325°F until warm, 12 to 15 minutes.

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