- 30 minutes
- 25 minutes
Mix crust ingredients by hand or in a mixer on low, just until combined. Sprinkle flour on a flat surface and roll out the dough using a rolling pin. Once rolled out thin, use a mug or round lid to cut circles out of the dough that will fit in your muffin tin or tart molds. Press circles into the tin, pressing gently to fill out the edges, then dock each cup a few times with a fork. Bake in a 425-degree oven for 7 minutes.
Meanwhile, prepare filling by mixing wet and dry ingredients separately. Combine into one bowl and mix by hand or in a mixer on low. When crust cups are finished par baking, spoon the filling into cups, smoothing out the top.
With the leftover crust dough, use cookie cutters or a paring knife to cut out fall themed shapes like pumpkins, leaves, or jack-o-lanterns. Place the cutouts on top of each mini tart, then bake for 25 minutes at 425 degrees.
Serve warm or at room temperature with ice cream or whipped topping.