Pumpkin Pecan Tarts

--FILLING

-- 1/2 c Milk

1/2 c Light cream

2 ea Eggs

1 1/2 c Pureed pumpkin

2/3 c Brown sugar

1 ts Cinnamon

1/2 ts Salt

1/2 ts Ginger

1/2 ts Cloves

1/2 ts Allspice

1 ts Vanilla

24 ea Unbaked tart shells

--TOPPING

-- 1 c Chopped pecans

2/3 c Brown sugar

3 tb 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