Monday, April 16, 2012

Pecan Tart

This tart is so extraordinary, that it is hard to find words to describe it. It is rich, satisfying, (and pecans are cholesterol free). I made it to celebrate Khalil's grandmother's and great-grandmother's visit. They spent a glorious two-weeks at our house, and we hope and wish they come back often!! They left this morning and we are already missing them!

Ingredients - Crust
1/2 cup unsalted butter (1 stick)
2 tablespoons confectioners sugar
1/2 large egg, beaten
1 cup all-purpose flour
1/2 cup almond flour (toast almonds & ground)
1/2 teaspoon vanilla extract
a pinch of salt
(original recipe can be found here). 

What to do?
Beat butter and sugar, add vanilla extract, and egg, then combine flour -- put dough in fridge for at least 4 hours.
Once your dough is cold (at least 4 hours in fridge or overnight), you can work on the filling.
For best results, bake in a tart pan with a removable bottom. Spread the dough thinly on tart pan. 

1 stick unsalted butter
3 tablespoons granulated sugar
1/2 cup firmly packed brown sugar
1/4 cup honey
2 1/2 pecan pieces (halves)
1 tablespoon fresh orange zest
1/8 cup heavy cream
(The original recipe can be found here).
What to do? 
Pre-heat oven to 350 degrees.  
To make caramel, combine butter, honey, and sugars in a saucepan. Let it boil for about 3 minutes. Remove from heat and add heavy cream, orange zest, then combine pecan pieces. 
Put tart in oven and bake for 40 minutes. Let it cook completely before removing from tart pan and serving.

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