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Pumpkin Pecan Tarts

Author/Submitted by:
Servings: 24
Categories: Desserts / Nuts / Pumpkin / Tarts

1/2  cup  Milk
1/2  cup  Light cream
2  each  Eggs
1 1/2  cups  Pureed pumpkin
2/3  cup  Brown sugar
1  teaspoon  Cinnamon
1/2  teaspoon  Salt
1/2  teaspoon  Ginger
1/2  teaspoon  Cloves
1/2  teaspoon  Allspice
1  teaspoon  Vanilla
24  each  Unbaked tart shells
1  cup  Chopped pecans
2/3  cup  Brown sugar
3  tablespoons  Butter, melted
    Whipped cream for garnish
    Pecan halves for garnish

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 v3.10/91-0126 * 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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