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Recipe Ingredients:
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24 frozen packaged
mini pie or tart shells
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1 1/2 lb. precut
butternut squash
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1/2 cup all-purpose
flour
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1/3 cup sugar
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3 eggs
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1 1/2 cup rice milk
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24 pecan halves
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Makes
24
Preheat oven to 350 degrees
F. Prebake pie shells
according to package
directions. Bake squash for
20 minutes or until soft.
Beat together flour, sugar
eggs, and rice milk.
Add squash and mix well.
Fill each crust with mixture
(filling will shrink when
tartlets and baked).
Place one pecan in the
center of each pie.
Bake for approximately 25
minutes, until crusts are
slightly brown. |
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Simchat Torah
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Squash
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Tarts |
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Cooking
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