Ingredients

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

Description

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.

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