Pumpkin pecan tarts
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Milk |
| ½ | cup | Light cream |
| 2 | Eggs | |
| 1½ | cup | Pureed pumpkin |
| ⅔ | cup | Brown sugar |
| 1 | teaspoon | Cinnamon |
| 1 | cup | Chopped pecans |
| ⅔ | cup | Brown sugar |
| 3 | tablespoons | Butter, melted |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ginger |
| ½ | teaspoon | Cloves |
| ½ | teaspoon | Allspice |
| 1 | teaspoon | Vanilla |
| 24 | Unbaked tart shells | |
| Whipped cream for garnish | ||
| Pecan halves for garnish | ||
Directions
FILLING
TOPPING
Place all filling ingredients in blender or food processor and blend for 2 minutes. Pour into tart shells and bake at 425F for 15 minutes. Reduce heat to 275F and bake for 30 minutes more, or until a toothpick inserted in the centre comes out clean. Let tarts cool.
For topping: Mix nuts and sugar. Stir in butter until mixture is uniformly moist. Sprinkle over tarts. Broil about 5 inches from heat for 1 to 2 minutes. Serve with whipped cream and pecan halves.
Source: The Harrowsmith Cookbook, Volume Three --
~-- WM v3⅒/91-0126 * Origin: Doctor On Board: Niagara's Medical Host 905-937-1907 (1:247/101)
====================================================================== ==== BBS: DomTech OS/2 Date: 12-05-93 (15:11) Number: 232 From: HELEN FLEISCHER Refer#: NONE To: EARL SHELSBY Recvd: NO Subj: Re: Brown eggs vs. white Conf: (6) Cooking