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Pumpkin Tart

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1, 14 oz. can pumpkin (not pumpkin pie filling)
1 tsp. cinnamon
3 tbsp. brown sugar
1/4 tsp. ground nutmeg
1/8 tsp. salt
1 sheet frozen puff pastry, defrosted

Preheat the oven to 425. Combine all ingredients except pastry. Taste and adjust spices to taste. Roll out the puff pastry into an 11X15 inch rectangle and transfer it to a parchment covered, light-colored cookie sheet without sides. Cut the pastry into six equal rectangles. Spoon an equal amount of filling into the center of each rectangle, leaving a border of 2 inches. Bring up the four corners around the filling, twist closed and tuck the "stem" down. Each packet should resemble a pumpkin. Sprinkle tarts with sugar just before baking. Bake at 425 until the crust is golden, about 22 minutes. Serve with vanilla ice cream. Makes six.

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