Tartlets with pumpkin and nuts

To make sweet walnut tartlets, take the smallest muffin tins. Fill the baskets with the mixture pumpkins and vanilla and garnish with pecans. And cakes from Sunny Андерсон получатся очень красивыми! Time: 55 мин. Complexity: Easy Quantity: 24pcs Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For the test:

• 1/4 Art. pecans
• 1/4 Art. Sahara
• 1/2 tsp salt
• 3/4 Art. premium wheat flour, plus some more for work with the test
• 6 tbsp. l very cold butter
• 2-3 tbsp. l ice water

For filling:

• 1 egg plus 1 yolk
• 1/2 tbsp. dark corn syrup
• 1 tbsp. l Sahara
• 1/2 tbsp. canned pumpkin pulp
• 1 tsp vanilla extract
• 1/4 Art. chopped pecans or walnuts, plus 24 halves for decoration
• Additional equipment: 2 (12 pcs.) Molds for small muffins

Recipes with similar ingredients: pumpkin, pecans, nuts walnuts, premium flour, eggs, molasses, vanilla sand dough extract

Recipe preparation:

1. Preheat the oven to 180 ° C. Spray the edges with a cooking spray and bottom of molds for small muffins.
2. Cook the dough: in the food processor in pulse mode chop the pecans with sugar, salt and flour until the nuts turn into crumbs, and the ingredients do not mix. Add butter and mix until a crispy dough forms. Slowly pour ice water through a special hole in the lid, continuing to mix as before until the dough starts get together in a lump. Put the contents of the processor bowl on a clean work surface sprinkled with flour.
3. Form a ball from the dough and divide it into 24 equal pieces. Roll each piece of dough into a ball and press evenly into molds to close the bottom. If the dough is too sticky, dip finger in flour.
4. Bake for 15-18 minutes until tartlets are golden colors. Check periodically so that they do not burn.
5. Prepare the filling at this time: in a medium bowl the size of a beat egg and yolk with corn syrup, sugar, pumpkin stuffing and vanilla. Add chopped nuts and mix.
6. Remove the tartlets from the oven and put in each 1 tbsp. l toppings. Put 1 half of pecans on top. Again put the baskets in the oven and bake another 12-15 minutes. until grappling stuffing. Before removing pumpkin tartlets from molds, let them cool.