Peach, Cinnamon and Pecan Nut Tartlets




100 g soft butter
90 g soft brown sugar
2 ml cinnamon
2 extra large eggs
100 g finely chopped pecan nuts
60 g self raising flour
1 x 410 g can peach halves,
30 ml soft brown sugar
A few pecan nut halves
50 g melted chocolate


Preheat oven to 175°C.

Cream the butter and sugar until creamy and light. Add the cinnamon, eggs, pecan nuts and flour. Spread into six greased loose bottomed quiche tins 8 cm in iameter. Place a peach half in each. Press into the dough. Sprinkle brown sugar on top. Top with a few pecan nut halves. Bake for 20 – 25 minutes or until a skewer inserted comes out clean. Cool. Drizzle with chocolate.

Serve with cream or ice cream.