Saturday, October 27, 2012

Mini Pumpkin Tarts (yield approx. 56)

For crust:
    2 c. all purpose flour             1 tbsp. sugar
     2/3 c. lard*        4-6 tbsp. ice water
* you can use use shortening and 1 tsp. salt
( You will probably need 2 batches of crust, but
it is simpler to make 1 at a time.)
   Mix together all ingredients except for water until crumbly. Add water until you have a nice dough consistency. Press into the bottom and sides of well greased mini- muffin pans.
      For filling:
    6 tbsp. sugar                 1/4 tsp. salt            1 tsp. pumpkin pie spice        1 lg. egg
1 c. evaporated milk               1c. pumpkin puree      
 Mix all ingredients together and spoon into crust. Bake @ 375   for 30-35 minutes.
    These are great for parties and events, and the leftovers store nicely in the freezer for one month!

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