Pecan Tart Food

PECAN TART

Steps:

• For the Pate Brisee - Place half of the flour in the bowl of a chilled mixer and on medium speed, add the the butter, a little at a time. Mix until the butter is no longer in chunks and the butter and flour are combined as one. Add the salt and the remaining flour. Stop the mixer to check the dough that all of the butter's been combined. Add water just to combine. Remove the dough to a cutting board and lightly knead several times, then wrap in plastic and rest in the refrigerator for 30-45 minutes.
• Spray the tart ring with non-stick spray. Once dough has rested, place on a lightly floured surface. Flatten into a larger circle and using a rolling pin, roll the dough back and forth a few times, then turn 90 degrees and roll again. Continue to roll and turn until the dough is just under a ¼-inch thick and about 12-inches in diameter. Roll the dough around the rolling pin and bring the dough over the ring. Gently shape the dough inside the ring making sure the bottom is square and flat. Place back in the refrigerator to rest, 10 minutes.
• Once the dough has rested, place on a rimmed baking sheet lined with parchment paper and trim the edge, then remove the excess dough (you can use this dough to make another tart shell). Place in the refrigerator to rest, 20 minutes. Pre-heat oven to 350 degrees F.
• Par-bake dough by lining parchment paper on top of chilled dough, then add rice or beans on top (this will keep the bottom flat as it bakes). Bake the shell 35 minutes. Meanwhile, make the pecan filling. In a large bowl, combine maple syrup, light brown sugar, salt, molasses and whisk to combine. Whisk in heavy cream, followed by egg yolks, melted butter and bourbon. Pour mixture through a strainer into another bowl.
• Remove tart shell from the oven and gently remove rice or bean weights by lifting the corners of the parchment paper. Place tart back in the oven uncovered for 10 more minutes.After 10 minutes, remove tart shell and carefully remove the ring to check for doneness. It should be evenly golden brown all the way around, as well as underneath. Then, replace the ring and cool to room temperature, 20 minutes. Meanwhile, reduce oven temperature to 275 degrees F.
• Spread chopped pecans evenly across the bottom of the tart shell. Then ladle filling on top, starting in the middle and going towards the edge. Fill tart shell almost to the top. Arrange pecan halves on top followed by a little more filling. (If you have leftover filling, you can use it for another tart.) Bake until filling is set, 45-50 minutes. Cool and serve.

BEST PECAN PIE (TARTS)

Steps:

• Mix all the ingredients in a bowl and pour into pie shell.
• Or if you are choosing to make tarts, fill tarts shells to the top.
• Bake at 350 degrees 45 to 50 minutes for the pie and 18 to 20 minutes for the tarts.
• Test with a toothpick, if it comes out dry, the pie/tarts are done.

PECAN TARTS

Steps:

• In a small bowl, beat cream cheese and butter until fluffy; blend in flour and salt. Refrigerate for 1 hour. Shape into 1-in. balls; press onto the bottom and up the sides of greased mini-muffin cups. , For filling, in a small bowl, beat the egg. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into tart shells. , Bake at 325° for 25-30 minutes. Cool for 15 minutes before carefully removing from pans. Garnish with maraschino cherries if desired.

PECAN TARTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease 8 3-inch tart tins.
• Roll out pastry and cut 8 5-inch circles. Fit pastry circles into greased tart tins.
• In a large bowl, combine eggs, sugar, butter or margarine, corn syrup, and vanilla extract. Mix well, then stir in pecans. Pour an equal amount of mixture into each pastry-lined tart tin.
• Bake in preheated oven for 30 to 35 minutes until pastry is golden brown and filling is set.

PECAN TART

Steps:

• In a saucepan, combine sugar, corn syrup, rum and butter. Bring to a boil, then let cool until lukewarm. Beat eggs 1 at a time into this mixture, then add remaining ingredients. Fill tart shell and bake in a preheated 350 degree oven for 50 minutes.;

PECAN TARTS

Steps:

• CRUST:.
• Blend softened butter, granulated sugar & cream cheese.
• Add flour and cream together.
• Press a small amount of crust mixture onto the sides and bottom of each 'oil sprayed' muffin cup.
• FILLING:.
• Mix brown sugar, beaten eggs, and melted butter together.
• Add the pecan pieces.
• Pour about 1 TSP of filling mixure into each crusted muffin cup.
• Bake 350 degrees for 25-30 minutes.

TINY PECAN TARTS

Steps:

• To Make Pastry: Cream butter or margarine and cream cheese. Add flour and mix well. Make into 48 balls; place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell.
• To Make Filling: Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells. Bake at 350 degrees F (180 degrees C) for about 30 minutes or until delicately browned.

MARTHA'S PECAN TART

Steps:

• Preheat oven to 375 degrees. Line crust with parchment paper and fill with dried beans or pie weights; transfer to oven. Bake until edges are set and golden, about 15 minutes. Carefully remove paper and beans or weights and continue baking until bottom is dry and golden, about 15 minutes more. Let cool completely in pan on a wire rack. Reduce oven temperature to 325 degrees.
• Whisk together eggs in a large bowl. Add brown sugar, molasses, corn syrup, and salt; mix to combine. Stir in butter, vanilla, and zest until thoroughly combined. Add chopped pecans and stir to combine.
• Pour filling into tart shell. Neatly arrange pecan halves in rows over filling and transfer to oven. Bake until pastry is lightly browned and filling is set, about 45 minutes. Let cool completely on rack before cutting and serving. Serve with freshly whipped cream.

MAPLE PECAN TART

Steps:

• Preheat the oven to 350°F.
• Prepare the pie dough, press into a 10-inch tart pan with a removable bottom, and bake for 5 minutes.
• To prepare the filling, beat the butter and agave nectar with an electric mixer until fluffy. Add the eggs, 1 at a time, and beat again until well combined. Add the bourbon, vanilla extract, maple extract, and cinnamon and mix until combined. In a separate bowl, mix the chopped pecans with the flour and fold them into the egg mixture. Pour into the prebaked piecrust and bake for 15 minutes, or until the filling is lightly set.
• Remove the tart from the oven and arrange the pecan halves in concentric circles over the top of the tart, pressing down lightly into the filling. Bake for another 30 minutes, or until completely set. Halfway through baking, cover the tart with tented foil to prevent the pecans from overbrowning. Remove from the oven and cool on a cooling rack. Serve warm with vanilla ice cream or whipped cream.

PECAN BUTTER TARTS

Steps:

• Preheat oven to 425°. Line 12 muffin cups with foil liners. (Do not use paper-lined foil liners.), On a work surface, unroll crust. Cut 12 circles with a floured 4-in. round cookie cutter (save remaining crust for another use). Gently press crust circles onto bottoms and up sides of foil liners. Refrigerate while preparing filling., In a microwave-safe bowl, combine raisins and water; microwave on high 2 minutes. Drain; cool slightly., In a small bowl, mix egg, brown sugars, melted butter, vanilla and salt until blended; stir in pecans and raisins. Spoon into crust cups, dividing evenly., Bake on a lower oven rack until filling just begins to bubble up and crusts are light golden brown, 7-9 minutes (do not overbake). Cool completely in pan on a wire rack. If desired, serve with ice cream.

CHOCOLATE-PECAN TART

Steps:

• Preheat oven to 350 degrees with rack in center. On a lightly floured surface, roll out pie dough to a 12-inch round, about 1/8 inch thick. Wrap dough around rolling pin, and unwrap over a 9-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim edge of dough.
• In a large bowl, whisk together eggs, sugar, light corn syrup, 4 teaspoons melted butter, and the vanilla. Scatter chocolate evenly over tart shell. Pour filling over chocolate. Arrange pecans on top, as desired. Dot with 2 teaspoons chilled butter.
• Place tart pan on a rimmed baking sheet. Bake until filling is set, 45 to 60 minutes. If pecans are browning too quickly, tent pan with foil. Remove from oven; while still hot, drizzle with bourbon, if desired. Let tart cool completely before serving.

SEA-SALTED CHOCOLATE & PECAN TART

Steps:

• To make the pastry, cream the butter and sugar with a wooden spoon or in an electric mixer until light and creamy. Add the egg yolks and 35ml water and mix well until all the liquid has been incorporated. Gradually mix in the flour and cocoa powder until a paste is formed. It will be quite a soft dough.
• Wrap the pastry in foil, flatten it with your hand and chill for 1 hr. The pastry can be made two days ahead, though in this case, you may want to remove it from the fridge for a few minutes before rolling to soften it.
• Sprinkle your work surface with a light dusting of flour and roll out the pastry until it's about 5mm thick. Line a 23cm tart tin with the pastry using the rolling pin to help you lift it over, pushing the pastry well into the edges and folding the excess over the top. Trim off the excess. Chill for 15 mins to relax the pastry and to help prevent it from shrinking during cooking.
• Heat oven to 180C/160C fan/gas 4. Line the tart with a sheet of baking parchment (scrunch it up first to soften it), then tip in baking beans, rice or lentils and bake blind for 15 mins. Lift out the beans and bake for a further 10-12 mins until the base is dry. Allow to cool.
• To make the filling, put all the ingredients in a glass or metal mixing bowl, place it over a pan of very hot water and allow them to melt together until glossy and thick. Pour into the cooled pastry case and chill for 4 hrs or overnight.
• For the topping, heat the sugar in a saucepan on a medium heat, tilt the pan rather than stirring, until you have an even golden liquid caramel. Add the salt and mix well with a wooden spoon or heatproof spatula. Pour in the pecans and, mixing thoroughly, quickly pour the mixture on to a piece of baking parchment and spread out with the back of the spoon. Allow to cool thoroughly, then break or chop up into shards or chunky pieces to sprinkle over the ganache.
• Cut the tart with a hot, wet knife for perfect, restaurant-quality slices. Recipe adapted from Adventures with Chocolate by Paul A Young (£14.99, Kyle Books). Photographs © Anders Schønnemann.