Pumpkin Tartlets Recipe – Quick, easy but oh so delicious! These are perfect for when you need a sweet seasonal something on the table in a few minutes!
You know how those puff pastry fruit tartlets have been all over the internet lately?
When I first noticed them popping up left and right I had to laugh a little. See, they are an incredibly Swiss thing to eat.
And while I might be carrying a Swiss passport I’m nothing like your average Swiss person.
Sometimes I even mock them a little bit but shhhhh…
Everybody here knows how to make those thingies.
It’s even one of the first things students learn to make at school in their home economics class.
And we call them jalouise which technically means blinds. Because you know, the fruit is usually arranged on top of the pastry that might (or might not) remind of window blinds.
And that was Fruit Tartlet Fun Fact Number One.
Fruit Tartlet Fun Fact Number Two? I was never really fond of them.
They are mostly made with apples and I just always thought they were a bit boring.
Plus I wasn’t a fan of anything even remotely resembling cooked apples as a kid.
Except for baked apples. I was weird.
But another reason I never really liked the jalousies was because I went through a phase (didn’t we all have about a gazillion of those growing up?) during which I absolutely hated anything Swiss.
It was most likely just your average teenage “I-don’t-belong-here-man-why-was-I-born-into-this-exact-place-life-is-unfair” kind of rant but I really took it up a notch.
I let Switzerland know how much it sucked. Or at least I believed I did.
In the end I went as far as not speaking German anymore but only English (seriously though, I was lost for words at times when I was forced to speak some German) which was partly possible because my stepdad is in fact British and partly because I was working at a British Pub and built a circle of only English-speaking friends.
Do you see an incredibly Swiss pastry having its place in all of that? Well, neither did I.
Guys, want to know what brilliant thing I did next?
I moved to England. That’s right.
I really thought the grass would be greener across the channel (it is but mostly because the English are really particular about tending their green – at least the older generation).
And it sucked.
And about two months in I missed Switzerland so much that I would watch Swiss TV Shows online, listen to horrible Swiss music and cook the most traditional Swiss dishes I could think of.
I didn’t make jalousies but I was very close. That’s how homesick I was.
I was so happy when I came back and was in a bit of a Swiss euphoria for a while.
It all kind of settled in somewhere in the middle in the end. I’m not a massive fan of all things Swiss but it’s not as bad as I used to think.
I still want to see more of the world and have my daughter grow up in a more open-minded place.
But for now I’m just happy I’m not living in a caravan in the English countryside anymore.
So today I’m honoring my Swiss heritage with a bit of a fusion kick.
Pumpkin isn’t something that goes beyond the occasional soup or decorative object around here.
But it sure tastes amazing on this uber-traditional pastry (which oddly has been taking over the internet – maybe we’re not that much behind after all).
Pumpkin Tartlets Recipe
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- 1/2 small butternut squash peeled and deseeded
- 5 oz puff pastry rolled out
- 1 tablespoon maple syrup
- 1 tablespoon brown sugar
- Powdered sugar
- Preheat the oven to 390°F. Line a baking tray with parchment paper.
- Cut the butternut squash into thin slices. Cut the puff pastry into four even rectangles to fit the pumpkin slices. Brush with maple syrup.
- Arrange the pumpkin slices on the puff pastry and lightly brush with maple syrup as well. Sprinkle the tartlets with brown sugar and bake for 20 minutes or until puffed up and starting to brown.
- Cool on a wire rack and dust with powdered sugar before serving.
Nutrition (this is an estimate)