Posted by: Nancy K 10-08-99 8:19 PM
Orange Pumpkin Tarts
Crust:
2 cups sifted enriched flour
1 teaspoon salt
2/3 cup shortening
5-7 tablespoons water
Filling:
1 cup cooked pumpkin
2/3 cup light brown sugar
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/3 cup chopped nuts
2 eggs, beaten
2 tablespoons orange juice
1/2 teaspoon grated orange rind
1 cup hot milk
Preheat oven to 450° F.
For crust:
Sift together flour and salt then cut or rub in shortening until mixture is crumbly.
Sprinkle with water, mixing lightly until dough begins to stick together.
Turn out on lightly floured board or pastry cloth and press dough together.
Roll out to 1/8 inch thickness.
Cut 8 circles from pastry and fit into tart pans.
Cut pumpkin shapes with floured cutter from remaining pastry, set aside.
For filling: Preheat oven to 450° F.
Mix together pumpkin, brown sugar, salt, cinnamon, ginger, nutmeg and nuts.
Blend together eggs, orange juice and orange rind.
Add milk gradually to egg mixture, stirring constantly.
Add liquid to pumpkin mixture, stirring until well blended.
Pour into unbaked pastry shells.
Bake in a preheated 450 degree oven for 15 minutes.
Reduce temperature to moderate oven (350 degrees) and continue baking 25-30 minutes or until silver knife inserted in center comes out clean.
Place pumpkin shapes on baking sheet and bake in very hot oven (450 degrees) 12-15 minutes or until lightly browned.
Arrange pumpkins on top of cooled, baked tarts.
Makes 8 tarts.