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Gingerbread Tartlets for a Snowy Day

November 23, 2010

I woke up yesterday morning to this:

A very rare sight for Seattle, especially before Thanksgiving! There was nothing for it. This called for baking. And I just happened to have some leftover tart dough from class. Sweet, crunchy tart dough, warm spices and rich molasses melded together into a fantastic snow-day treat: Gingerbread Tartlets.

I based this off a traditional shoo-fly pie recipe and added my own touch to make them taste like gingerbread. The filling was a cinch to make (just whisk!) and baked up into a moist, spongy interior capped with a sweet, crumbly topping. If only I’d had some whipped cream to dollop on top!

After eating three of these yesterday (yikes!), I had another this morning and found the spices had brightened even more overnight, so these would definitely be a good make-ahead dessert option for Thanksgiving. You could make this as a full-size tart as well, it will just need to bake longer.

A warm mug of (spiked) mulled cider in one hand, a mini gingerbread tartlet in the other. Perfection.

Gingerbread Tartlets

© Copyright 2010 Carly Sullivan, Tart to Heart

Yield: 24 mini tartlets or one 9-inch tart


1 recipe basic tart dough, chilled


  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp cinnamon
  • 3 Tbsp unsalted butter, cold and cut into pieces


  • 1/2 cup brown sugar
  • 1/2 cup molasses
  • 1 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1 tsp vanilla extract or vanilla bean paste
  • 1/8 tsp salt
  • 3/4 cup boiling water
  • 3/4 tsp baking soda
  • 1 egg, lightly beaten


  1. Prepare the tart dough and chill at least 30 minutes. Roll out to 1/8-inch thick on a lightly floured surface. Don’t worry about the shape, since you will be cutting discs of dough for your tartlet pan.
  2. With a round cutter or a drinking glass, cut circles from the tart dough to fit your tartlet pan. Mine are pretty tiny, so the circles were about two inches across. Gather and re-roll the dough to cut more circles from it. Tamp down each circle into your tartlet pan. Set in the fridge to chill while you prepare the crumbs and filling.
  3. Preheat the oven to 400 degrees F. To make the crumbs, combine the dry ingredients in a food processor and pulse to combine. Add the cubed butter and pulse until the mixture resembles coarse crumbs. Keep in the fridge until ready to use.
  4. For the filling, combine the brown sugar, molasses, spices, salt and vanilla in a medium bowl. Pour the boiling water over the dry ingredients and whisk to dissolve the sugar. Add the lightly beaten egg and baking soda and whisk to combine.
  5. Remove the tart shells and the crumbs from the fridge. Measure out 1 cup of the crumbs and whisk into your filling. Pour the filling into the tart shells to 3/4 full. Very generously top the filling with the remaining crumbs.
  6. Bake until the crust is golden brown and the filling is set and cracked on top, about 20 minutes. Let cool about 10 minutes before removing from the pan. Serve warm or at room temperature.

One Comment leave one →
  1. December 1, 2010 3:39 am

    I love the idea of turning gingerbread into tartlets! Divine!

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