Pumpkin pecan tarts

Yield: 24 servings

Measure Ingredient
½ cup Milk
½ cup Light cream
2 \N 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 \N Unbaked tart shells
\N \N Whipped cream for garnish
\N \N Pecan halves for garnish

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

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