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E.D.SMITH® Pumpkin Maple Butter & Pecan Tarts

2 cups of E.D.SMITH® Pumpkin Maple Butter Spread
1/2 cup of pecan pieces - chopped
1 box of frozen mini tart shells - prepared and baked as per package directions
Whipping cream to garnish

1. Prepare and bake frozen mini tart shells as per package directions.
2. In a small saucepan over medium to low heat, melt and heat pumpkin butter with chopped pecans. Bring to a quick boil. Ensure you stir continuously so not to allow pumpkin butter to stick to pot and burn.
3. Immediately remove from heat. Carefully spoon very hot mixture into each prepared tart shell.
4. Note: Return to heat if butter mixture cools too much and is difficult to manage.
5. Cool tarts at room temperature completely. Garnish with whipping cream.
Yields: 12 tarts


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