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

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