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Naturally sweet pumpkin and dates provide ample sweetness without added sugar. For an even sweeter flavor, roast and puree a whole pumpkin or kabocha squash instead of using canned pumpkin.
Heat oven to 400°F. In a bowl, combine the flours and salt. Using a fork, toss flour mixture while drizzling in oil. Stir in 5 tbsp apple juice. Mix gently with your hands to form a stiff dough that holds together when pressed, adding remaining 1 tbsp of juice if necessary. Divide dough into 6 pieces and form into disks. Lightly flour a work surface and roll out disks to 5-inch rounds. Transfer rounds to 2 parchment paper–lined baking sheets. Cover with plastic wrap and chill, 1 hour or overnight.
In a food processor, puree dates, pausing to scrape down sides and repeating until smooth. Add pumpkin and process until smooth. Add chevre, egg, and spices, and season with salt; process to mix.
To assemble, spread 1/4 cup pumpkin mixture onto each dough round, leaving bare a 1-inch border. Fold border over the pumpkin filling in 4 quadrants, creating a rustic tartlet. Sprinkle 1 tbsp cranberries on the exposed filling of each tartlet and press into filling.
Bake until filling is puffed and crusts are golden brown, 30 minutes. Cool on sheets, 5 minutes; transfer to a cooling rack.
Moist, whole dates will puree easily and add moisture. If your dates are dry, soak them for an hour and drain before using.
- Calories 269
- Carbohydrate Content 40 g
- Cholesterol Content 0 mg
- Fat Content 11 g
- Fiber Content 4 g
- Protein Content 6 g
- Saturated Fat Content 2 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g