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Culture & Artsby Francine Halvorsen9:16 pmNov 22, 20110

Recipe: Francine’s Thanksgiving Pecan Tart

Foodwise Baltimore

Above: Thanksgiving Pecan Tart

It’s that time of year again when, if we are not boycotting something (and believe me I have had those years), we turn to thoughts of what to make to sweeten the holiday. These two dishes (Pecan Tart and Baked Pears) have served me well. I hope they work for you.

More people over the years have asked me for this recipe than any other. Okay, folks, here it is.

The secret is out: NO CORN SYRUP.

This tart develops a unique custardy texture all its own, to contrast with the crisp crust and pecans. No substitutions. I can’t tell you why but pecans are the nuts of choice for this one.

This recipe can easily be doubled to make a 12-inch tart crust or 2 9-inch tart shells.

PECAN TART

CRUST
Ingredients:
1 cup flour
6 tablespoons sweet (unsalted) butter, cut in dice and frozen
2 tablespoons sugar
1 egg yolk
1-2 tablespoons iced cold water
pinch of salt

Preparation:
Pre-heat oven to 375º
Lightly buttered 9-inch tart pan (with a removable bottom) dusted with flour.
Place the flour and butter in food processor fitted with a metal blade and pulse for 4 seconds.
Add the sugar and egg yolk and pulse for 5 seconds.
Add 1 tablespoon ice water and salt and pulse on and off until dough forms a solid ball in the processor. If the ball doesn’t start forming after a few on and offs, add the second tablespoon of water.

Remove dough from processor and flatten slightly. Cover and let rest for 30 minutes before using.

I find it is much easier to use a rolling pin to get the dough into a thick circle and then transfer it to the prepared tart pan and press it out with my fingers. This method assures that the dough will get into the corrugated edges and have a good-looking presentation when the fluted rim is removed. Smooth dough evenly and prick in several places with a sharp-tined fork.

Line with parchment paper and fill with weights. Bake for 15 minutes. Remove from oven to a level cooling rack. Remove the weights and parchment paper.

If you are using a filling that will not be baked, return the tart to the oven for an additional 10 minutes or until golden brown. Cool completely on rack and add prepared cold filling. If you are using a filling that requires baking, remove the weights and parchment, proceed with recipe.

The shell (s) can be cooled, left in tart pan, covered well with plastic wrap and refrigerated for two days.

PECAN TART FILLING
(9-inch tart)

Ingredients:
1 partially -baked 9-inch tart shell
1 large eggs
2 large egg yolks
2 cups light brown sugar
½ cup water
3 tablespoons sweet butter (unsalted)
1 teaspoon vanilla
2 cups pecan halves

Preparation:
Pre-heat oven to 350º
Place foil lined cookie sheet in oven on lowest shelf, in case filling bubbles over.
Set rack in the middle of the oven to bake the pecan tart.
Set out partially-baked tart shell. In a bowl large enough to hold all ingredients, whisk the eggs and egg yolks together.
In a heavy sauce pan over medium high heat, combine the sugar and water. Heat until the sugar dissolves, stirring continuously. Increase heat to medium and bring to a slow boil. Maintain for 2- 3 minutes, stir in the butter and vanilla. In a slow stream, pour the syrup into the eggs, whisking continuously. Add the pecans and mix until they are fully coated.

Carefully pour into tart shell to within ¼ inch of the top.

Bake for 35 minutes or until cake tester comes out clean. Remove to cake rack and let cool completely before removing tart pan ring.  It may be sticky, so have patience, you may need the assistance of a narrow paring knife if sugar has gotten between shell and pan.

Yield: a 9-inch tart that serves 6-8

Pecan Tart Filling for the larger, 12-inch tart

Ingredients:
1 partially-baked 12-inch tart shell
2 large eggs
3 large egg yolks
3 cups light brown sugar
1 cup water
4 tablespoons sweet butter (unsalted)
1½ teaspoon vanilla
3 cups pecan halves

Preparation: same as above
Yield: 1 12-inch tart, which serves 10- 12

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BAKED PEARS WITH WHITE WINE

This dish is a very refreshing way to end a meal. It can be served with fresh shavings of Parmgian cheese or chocolate curls for a sweet or savory accompaniment.

Thanksgiving Baked Pears (Photo by Francine Halvorsen)

Thanksgiving Baked Pears (Photo by Francine Halvorsen)

Ingredients:
20 small firm ripe pears, any variety
Large bowl (large enough to hold all the pears) of water with the juice of 1 lemon
2 cups water
4 cups white wine
Large pinch of saffron (optional)
8 crushed cardamom pods
4 cinnamon sticks, slightly crushed
1 cup honey
2 tablespoons fresh lemon juice

Garnish:
8 ounces paper thin slices of Parmigiano Cheese (optional)
8 ounces dark chocolate curls
whipped cream

Preparation:
Peel pears leaving stem intact if possible and core them from the bottom with a melon baller. Place them in a large bowl of water and lemon juice so they do not discolor.
In a large non-reactive pot, combine water, wine, saffron, cardamom, cinnamon, honey and lemon juice.
Place over high heat and bring to a low boil. Reduce heat to medium, and simmer for about 20 minutes until reduced by half.

Pre-heat oven to 350°

Spoon some of the dousing liquid on the bottom of an oven to table 10-inch x 12-inch baking dish and remove the pears from lemon water with a slotted spoon. Place pears upright in baking pan. Spoon the reduced syrup over the pears, and bake, basting occasionally  for 35 – 40 minutes, until pear tops start to brown.

Accompany with slices of Parmigiano cheese, shaved paper thin, dark chocolate curls and/or whipped cream.

Yield: 20 servings

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