Pumpkin Cheese Tartlets with Butter Pecans


Pastry 1 cups (300 mL) all-purpose flour tsp (1 mL) salt cup (50 mL) cold butter 2 tbsp (25 mL) cold lard or vegetable shortening tsp (2 mL) lemon juice 2 to 3 tbsp (25 to 45 mL) cold water Butter Pecan Topping cup (125 mL) pecans, finely chopped 1 tbsp (15 mL) butter, melted 2 tbsp (25 mL) granulated sugar Filling cup (125 mL) thick pured pure pumpkin 2/3 cup (150 mL) ricotta cheese 1/3 cup (75 mL) granulated sugar 1 egg tsp (2 mL) finely grated orange zest 1 tsp (5 mL) grated fresh ginger, or tsp (2 mL) dried ground tsp (1 mL) ground cinnamon tsp (1 mL) ground mace or nutmeg Pinch ground cloves or allspice


A Crisp Buttery Crust Adds To The Appeal Of These Mini 'two-bite' Tartlets. Mellow Ricotta Cheese Smooths Out The Pumpkin's Strong Flavor So These Tartlets Are Happily Devoured By All, Including People Who Claim Not To Like Pumpkin Pie.

Liquor Control Board of Ontario Favicon Liquor Control Board Of Ontario
View Full Recipe

MS Found Country:US image description
Back to top