French Pecan Tart
by Caren McSherry
This is not your normal pecan tart as there is only 3 ingredients. Toasting the pecans highlights their great nutty fragrant taste.
Short Crust Pastry Ingredients:
- 1 Cup unbleached flour
- 1/2 cup cold unsalted butter cut into cubes
- 3 tablespoons icing sugar
Filling Ingredients:
- 2 cups pecans, toasted
- 1 cup heavy cream, whipped
- 2 teaspoons pure vanilla
- 1/3 cup sugar
Method:
FOR THE CRUST: 1. Place all the ingredients in the bowl of a food processor fitted with the metal blade. Pulse the machine 8-10 times, then let the machine run until the dough forms a ball on the side of the bowl. Remove, wrap in plastic wrap and chill for 15 minutes.
2. This pastry is super easy to work with, you can simply press it evenly into a 9 - 10 inch removable bottom tart pan. Once you press the pasty into the pan, freeze it to set the butter for at least 30 minutes. Preheat your over to 400 and blind bake the tart shell for about 10 minutes, or until just cooked.
FOR THE FILLING: Toast the pecans in a 250F oven, 20 minutes, shake a few times to encourage even toasting. Set aside to cool, then grind them to a fine grind.
2. Beat the cream to stiff peaks, adding the sugar and vanilla. Fold in the pecans, ensuring that the mixture is evenly combined.
3. Spread into the cooked shell and bake at 375F for 15 minutes, then turn the heat down to 350 for the final 10 minutes.
4. It will be jiggly when you remove it, but as it cools the filling will set. Garnish with extra whipped cream.
Serves 8
2. This pastry is super easy to work with, you can simply press it evenly into a 9 - 10 inch removable bottom tart pan. Once you press the pasty into the pan, freeze it to set the butter for at least 30 minutes. Preheat your over to 400 and blind bake the tart shell for about 10 minutes, or until just cooked.
FOR THE FILLING: Toast the pecans in a 250F oven, 20 minutes, shake a few times to encourage even toasting. Set aside to cool, then grind them to a fine grind.
2. Beat the cream to stiff peaks, adding the sugar and vanilla. Fold in the pecans, ensuring that the mixture is evenly combined.
3. Spread into the cooked shell and bake at 375F for 15 minutes, then turn the heat down to 350 for the final 10 minutes.
4. It will be jiggly when you remove it, but as it cools the filling will set. Garnish with extra whipped cream.
Serves 8
Copyright (c) Caren McSherry 10/2019
