Squash Tartlet

Squash Tartlet


Pastry Crust:
1 1/2 cups MAYA Cornstarch
1/2 cup butter
1 teaspoon vanilla
1 piece egg
1/2 cup confectioners’ sugar
1/2 cup Maya All–Purpose Flour


1 cup cooked and mashed squash
2/3 cup sugar
1/2 cup powdered sugar
1 teaspoon vanilla
1 teaspoon finely grated orange peel



Preheat oven to 350 degrees F.


In a bowl, mix well the first six ingredients for pastry until smooth. Divide dough into 12 portions. Press 1 portion of dough evenly in bottom and up sides of each muffin hole. Bake pastry 10–12 minutes or until light golden. Let cool completely, unmold. Then brush tartlets lightly with jam.


Meanwhile, prepare filling. Blend all filling ingredients well. Spoon baked shells.


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