![]() Pour the pecan filling into the unbaked nut crust and bake at 400-degrees for 10 minutes. Stir in the vanilla then add the pecans mixing on low speed until well blended. Add the eggs to the butter and sugar mixture, blending in on low speed until smooth. In a small bowl, whisk the eggs with the kosher salt until light and frothy, about 1 minute. Add the corn syrup and mix together until smooth then stir in the whipping cream. They pecans in the filling will toast as the tart bakes.īlend the butter and brown sugar together on medium speed, about 1 minute. *I use toasted pecans for the crust and raw pecans for the filling. Set the crust aside while you make the filling.Ģ tablespoons pure vanilla extract (yes, tablespoons!) If you want a tall crust, press the dough up to the top edge, or you can go about ⅔ the height of the pan. ![]() Press it gently into the pan and into fluted edge going up the sides. Wrap the dough over the rolling pin and place it in the tart pan. Roll it out until it is about 11” in diameter. When you’re ready to roll out the pastry dough, dust your surface and rolling pin with a light coating of flour. The dough can be made ahead and refrigerated overnight. Wrap the dough up in the parchment paper and refrigerate for at least 30 minutes. Turn the dough out onto a sheet of parchment paper and form it into a disk. Don’t over process or your crust will be tough. Pulse about 6 to 8 times or until the dough begins to holds together. Pour the cold water and bourbon over the top of the mixture. Add the chilled butter cubes and pulse about 6 to 8 times, or until the butter is about the size of small peas. Toss in the flour and kosher salt then pulse about 5 to 6 times until the flour is blended into the nuts. Place the pecans in a food processor and pulse about 10 to 12 times until the nuts are finely chopped. ¼ cup butter, cut into cubes and well chilled This is one beautiful and delicious dessert for your holiday table! So, don’t stress if it’s not a perfect sheet of pastry. But with this pastry dough can easily press the crumbs and any stray pieces into the tart pan. ![]() If you don’t have access to a deep tart pan, use a deep dish pie pan.Īny nut crust can sometimes be crumbly when you roll it out. The removable bottom makes it easy to remove the edge ring and transfer it to your serving plate. I bake the pecan pie tart in a 9-3/4” diameter tart pan that is 2” deep and has a removable bottom. The filling needs to burst with vanilla and have a luscious texture to balance out those toasted pecans. Always use real butter (Do I really need to say this?), a bit of whipping cream in lieu of milk and always a high quality, pure vanilla extract. The filling I make is from my Mom’s recipe and I’m sure it is the same one scattered across many Southern kitchens. They still make a beautiful pie but are far easier to slice when you’re serving. ![]() Many pecan pie recipes call for pecan halves, but I always opt for chopped pecans. And if you’re afraid of piecrust, you’ll love the very forgiving nature of this pastry dough. But what if we turn it into a deep tart shell and encase it in a bourbon pecan crust? Now it’s spectacular! It creates a perfect balance for this sweet delicacy. A pie with a creamy, silky custard-like filling topped with a layer of toasted, crunchy pecans – well that’s a hard thing to improve upon. Along with allowing him to add a favorite side to the Thanksgiving feast I let him add a dessert. Some holidays it was a very small group and having more pies than guests seemed excessive. For a time the pecan pie disappeared from our Thanksgiving table. My Mom made one of the best and she always had one on her holiday table. There’s not much more Southern than pecan pie.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |