Rum And Pine Nut Tartlets - cooking recipe

Ingredients

6 (16 x 17-inch) phyllo pastry sheets
3/4 c. butter, melted (1 1/2 sticks)
1/2 c. light corn syrup
1/2 c. sugar
5 Tbsp. butter, melted
1 egg, beaten to blend
3 Tbsp. dark rum
1/4 tsp. salt
1 c. pine nuts, walnuts or pecans

Preparation

Heat oven to 450\u00b0.
Grease 12-cup muffin pan.
Brush 1 sheet of phyllo with butter.
Top with second sheet of phyllo and brush with butter.
Fold in half crosswise.
Fold in half again.
Brush with butter and cut into fourths.
Place 1 portion in each prepared cup, forming a shell.
Bake until light golden, 5 minutes.
Reduce oven to 350\u00b0.