Springville Herald | 1944-12-21 | Page 19 | Pumpkin Tarts a Holiday Treat

Pumpkin Tarfs A Holiday Treat j .'- .Press dough firmly into fluting of tart tins, as shown above, then prick with fork. Golden, dainty little Pumpkin Tarts are a modernized version of traditional pumpkin pie. The cooked and strained pumpkin pump-kin is combined with bottled dark syrup to make an unusually fine tart filling. These Pumpkin Tarts may be made a day in advance, and the pastry will not become soggy. Here are a few pointers on making tart shells (using your usual pie crust recipe): 1. Never roll all of the pastry dough at one time for tart shells. Break off pieces just large enough for one tart shell and roll each one out individually. 2. Fit dough into tart tins carefully, care-fully, leaving the sides , loose and pressing it in from the center of the bottom out, to make sure you do not enclose any air bubbles. 3. Turn the edges of the dough under to form a double rim. If sins are fluted, press dough firmly firm-ly into each fiute. 4. Prick thoroughly with a fork before baking. Pumpkin Tart Filling. For 9 tarts or one 9-inch pie shell, use IV2 T. unflavored gelatin, V c. cold water, 3 eggs, 1 V c. cooked strained pumpkin, c. dark syrup, 4 c. bottled milk, t. salt, V2 t. ginger, t. cinnamon, V4 t. nutmeg, V t. cloves. V2 c. sugar. Soften gelatin in the cold water. Beat egg yolks, Add pumpkin, syrup, milk, salt and spices to yolks and mix well. Cook over low heat, stirring constantly, until un-til mixture reaches boiling point. Remove from heat. Add softened gelatin and stir until dissolved. Cool, then chill in refrigerator until mixture begins to congeal. Beat egg whites until stiff but not dry. Add sugar gradually, beating beat-ing after each addition. Fold into pumpkin mixture. Pour into tart shells and chill until set. Top with whiDDed cream, if available.