December is here, and of course another apology! I’m actually tired of apologizing, I’m studying to be a neurosurgeon, I don’t exactly have all the time in the world to post each week, because life happens – as we all know! Oh and do you like the snow?
But since my holiday sort of starts next week, I’m going to post like crazy! Maybe even twice a day! I have plenty of things to make…Venison Ragu with Gnocchi, Pan Roasted Chicken Breast stuffed with Spinach, and served with a lemon sauce. Red Velvet Whoopie Cookies, a Tree Stump Malted Chocolate Cake, Biscotti, Macarons with chocolate truffle ganache…ect…Also, my sister Jessica, is going to be coming to town for the holidays, so documenting Christmas will be much easier! Especially when we can both be hands on with me photographing.
Anyways enough of the boring stuff…I made a really fabulous Pecan Tart – that’s not too sweet, and I guarantee super easy! An easy sweet tart dough is the basis for the pie.
Pecan Tart – Make 1-9inch round tart
1/4 cup sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2 inch cubes
1 large egg, beaten
For the filling:
6 tablespoons (3/4 sticks) unsalted butter
1 1/4 cups packed light brown sugar
3/4 cup light corn syrup
2 teaspoons pure vanilla extract
1/4 teaspoon salt
3 large eggs
2 cups whole pecans (about 1/2 pound)
Prepare the tart dough: Put the sugar, flour, and salt in the bowl of a food processor and pulse until combined. Add the butter and pulse until it ressembles sand. Add the egg and pulse until the dough forms a mass. Form the dough into a disk, and wrap it tightly in plastic, refrigerate for an hour or overnight.
To bake the tart spread a littler butter all over tart pan, add flour, and coat pan with flour. The dough is really sticky so make sure to flour the surface and rolling pin. Use a rolling pin to roll out the dough about a 1/4 inch thick. About a 12 inches in diameter around. Gently place the dough in the tart pan, and roll a rolling pin over the pan to trim off the excess dough. Freeze the tart for 30 minutes.
Meanwhile, preheat the oven to 375 degrees F.
Line the tart with a sheet of aluminum foil and fill with dried beans. Bake for 15 minutes, remove the foil and beans, and bake for another 10 minutes, or until lightly browned. Remove the tart and cool. Leave the oven on.
For the filling:
In a small saucepan over medium heat, melt butter, add brown sugar whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, and salt. Lightly beat the eggs in a medium bowl, and whisk in a little corn syrup mixture at a time, to temper eggs.
Spread pecans into pie shell, and pour corn syrup mixture all over.
Place in the oven and bake for 35 minutes. When finished, remove from the oven and cool completely.
Pecan Tart photo courtesy of John, using my camera of course!
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