Diana's Desserts - www.dianasdesserts.com
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This is an American classic, but one that requires special attention to avoid cloying sweetness or a soggy crust. I like to toast the pecans before combining them with the other ingredients. And a moderate oven works better than a hot one.
1 1/2 cups light corn syrup
3/4 cup sugar
3/4 cup light brown sugar
2 egg yolks
3 tablespoons unsalted butter
1/2 recipe Sugar Dough (See recipe below)
1 1/2 cups pecan halves
1. Preheat the oven to 350 degrees F (180 C).
2. In a large skillet over medium heat, toast the pecans, shaking frequently, for about 7 minutes or until golden and fragrant.
3. Place the corn syrup, sugars, eggs, and egg yolks in a mixing bowl. Beat well.
4. Heat the butter in a small skillet over medium heat until it turns brown and has as nutty aroma. Stir it into the corn syrup mixture.
5. Line a 10-inch tart pan with the Sugar Dough. Arrange the pecan halves in the bottom of the shell. Ladle the filling over the pecans.
6. Bake the tart for 40 to 45 minutes, or until a skewer inserted near the center comes out clean. Remove and let cool at room temperature. Cut into wedges and serve with rum-flavored whipped cream or a scoop of vanilla ice cream.
Tip from Diana's Desserts
If desired, pipe whipped cream rosettes around edges of tart for an attrative and professional look.
Always make the pastry dough hours before using it, preferably the day before. You will find the dough much easier to work with. Quantities can be increased as desired, and then divided into portions for freezing. Just remember to wrap carefully and seal well before freezing.
Makes about 1 1/2 pounds or two 9 or 10-inch tart shells
*Note from Diana's Desserts:
Use only half of this Sugar Dough recipe for the tart. You can use the remaining dough for making another tart, or freeze the remaining dough for another time.
2 1/3 cups cake or pastry flour
1/3 cup sugar
1/2 pound (2 sticks) unsalted butter, chilled, cut into small pieces
2 egg yolks
1 or 2 tablespoons heavy cream
1. In a food processor fitted with the steel blade, combine the flour and sugar. Add the butter and process until the texture resembles fine meal.
2. In a small bowl, whisk together the yolks and 1 tablespoon of the cream. Scrape into the machine and process until a ball begins to form, using the additional tablespoon of cream, if necessary. Remove the dough from the machine, and on a lightly floured surface, press down into a circle. Wrap in plastic wrap and refrigerate for at least 1 hour.
3. Use as needed.
|Source: Wolfgang Puck|
|Date: December 2, 2003|