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Tuesday, November 1, 2016

Repost : Pecan Tart | A New Twist on a Classic Pecan Pie Recipe




It is not Thanksgiving without multiple dessert options. Everyone has a pumpkin pie, of course. Pecan is usually a close second. Instead of a second pie at the feast, I like to make something a little different, either Mini Deep Dish Pecan Pies or this Pecan Tart in a Round Fluted Tart Pan.

 Since you will likely have more desserts than guests, it is always a good idea to send them home with a slice they didn't get to sample... and one of their favorite, too, in these Pie To-Go Boxes (10 for $20).


The "We Are Thankful For" Tags work as place cards, tags for gifts or as labels for these take home slices of pie.



Based on the Barefoot Contessa's recipe for Pecan Bars, I altered it to make a tart.



I featured this recipe at my Thanksgiving Workshop and to make it even more festive, I added a maple leaf boarder from pie crust.  I just used store bought pie dough and cut out maple leaves with a cookie cutter.  Then, after I poured the pecan filling into the crust, I placed the dough cutouts around the boarder, then baked it as instructed.

Pecan Pie Tart
with shortbread crust


Crust
12 tablespoons of butter (1 1/2 sticks) at room temp
1/4 cup granulated sugar
1 egg
1/2 teaspoon pure vanilla extract
1 1/2 cups flour

Filling
12 tablespoons of butter (1 1/2) sticks of butter
1/3 cup of corn syrup (light or dark)
1 cup brown sugar, packed
1/4 cup heavy cream
2 cups pecans

Preheat the oven to 350 degrees.

For the crust, mix together butter and granulated sugar in mixer fitted with a paddle attachment. Add the egg and the vanilla. Add flour with the mixer on low speed until just combined. Press the dough into an ungreased Round Tart Pan ($12) making an edge around the outside. Flour your hands to make it easier to press into the pan. Bake for 10 minutes.

For the filling, combine the butter, corn syrup, brown sugar in a saucepan. Cook over low heat until the butter is melted. Cook until bubbly - then let cook for 3 more minutes. Remove from the heat. Add heavy cream and pecans. Pour into the crust. Bake for 15 to 20 minutes. Cool. Refrigerate until cold before cutting with a hot knife.

Shop :

Round Fluted Tart Pan, $12 >
Pie To-Go Boxes (10 for $20) >
"We Are Thankful For" Tags (10 for $6) >

8 comments:

  1. Sounds delicious. I have made BC pecan bars before so if this is a spin off its sure to be a hit. Have a great day! - Tonya

    ReplyDelete
  2. Really pretty, Jenny. And I'm sure delicious, too! I'm doing the pies for our feast this year and have been thinking of doing a deep dish tart as one of them. Hope you enjoy Thanksgiving back home!

    ReplyDelete
  3. Not only does it look good, it's beautiful. Can't wait to try this one. Pecan pie is one of my favorite things about Thanksgiving.

    ReplyDelete
  4. Yum! What size tart pan did you use?

    ReplyDelete
  5. Yum! What size tart pan did you use?

    ReplyDelete
  6. Anonymous7:48 PM

    Tart pan size please?

    ReplyDelete
  7. Anonymous5:46 PM

    Looks delicious!
    At what point did you place the leaf cutouts on top of the tart?
    Did you put aluminum foil around the edges when you baked it?
    Also, I am interested in what size tart pan you used.
    Thanks!

    ReplyDelete
  8. I plan on making this for Thanksgiving. Since I'm uncertain of the pan size, I am going to use a 9 inch tart pan and make my recipe for pecan pie that uses a 9" pie pan. I've got my fingers crossed that this works (and I think it should) because pecan pie is a real favorite around here. Happy Thanksgiving!

    ReplyDelete

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