For some reason I’ve had pecan pie, instead of pumpkin-which I'm usually looking for, on my mind for Thanksgiving. Specifically, I’ve been thinking of the cutest little pecan tarts that my friend Anne makes. I prefer the crust to filling ratio with the small tarts. The buttery crust balances the super sweet filling. They’re always so good!
"My sister-in-law gave this recipe to me when I was 18 years old. Her father raised pecans and she always made pecan pies for our Christmas. So from about the time I was 8 years old we had delicious pies from deep down in Georgia." -Anne Burke
Of course - the little tarts are more finicky to make than one big pie. I actually ended up doing both; only because I could not cut out enough little rounds to make more tarts. So I used the second crust for a large tart dish. You can totally purchase pie crust to save time and effort.
Pie Filling Ingredients
-1 10-inch pie crust, homemade or store-bought
-3 Eggs
-1 cup White Karo Syrup
-1 Tablespoon Vanilla
-1 cup Sugar
-1 cup Pecans, roughly chopped
-1 pinch Salt
-2 Tablespoons All-Purpose flour
-2 Tablespoons Cornmeal
Pie Filling Instructions
-Par-bake your pie crust by baking it about 12 minutes before you add the filling. Tips here
-Mix eggs, slightly beaten, with sugar, syrup, salt and vanillla.
-Add flour and cornmeal, mix well.
-Add pecans, making sure all are coated in the batter.
-Pour filling into the pie crust and bake for 40 to 50 minutes. I looked for the color in the above picture to judge when to take the pie out.
Crust Ingredients
-6 ounces All Purpose Flour
-3 ounces butter, chillled and diced into 1/2 inch cubes
-Small pinch of salt
-3 Tablespoons cold water
Crust Instructions
-Add flour, then butter to a food processor and pulse 3 or 4 times.
-Add cold water while pulsing the food processor until the mixture starts to look like wet sand.
-Bring the mixture into a ball. Refrigerate 15 mins if it seems too warm or sticky.
-Roll out into a round, a little larger than your baking dish if using for 1 pie.
-Place in baking dish and prick with a fork on the bottom.
-Par-bake for 12 minutes at 375 F before filling and baking further. Alternately, you can blind bake the crust for a non-cook filling.
-This crust is now ready to become a pie!
I have another crust [and chocolate tart] recipe here that you don't have to roll out. Different texture - but still yummy! I have used this one over and over - AND - it works well with substitutes for flour. I've used gluten free and almond flour - adding a third cup more flour when working with almond flour.
Enjoy!
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