Pumpkin Pecan Tarts Recipe - Cooking Index
Filling | ||
1/2 cup | 118ml | Milk |
1/2 cup | 118ml | Light cream |
2 | Eggs | |
1 1/2 cups | 355ml | Pureed pumpkin |
2/3 cup | 106g / 3.7oz | Brown sugar |
1 teaspoon | 5ml | Cinnamon |
1/2 teaspoon | 2.5ml | Salt |
1/2 teaspoon | 2.5ml | Ginger |
1/2 teaspoon | 2.5ml | Cloves |
1/2 teaspoon | 2.5ml | Allspice |
1 teaspoon | 5ml | Vanilla |
24 | Unbaked tart shells | |
Topping | ||
1 cup | 146g / 5.1oz | Chopped pecans |
2/3 cup | 106g / 3.7oz | Brown sugar |
3 tablespoons | 45ml | 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
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.