FROZEN PECAN TART

 

December 18, 2015

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I’d say that this is the best pecan pie I’ve ever had, and I’ve had lots. Why was this one different? I’d say it is a texture thing. The soft tooth of the pecans, the silky caramel custard against the thin and crispy crunchy pastry conspired to make a pecan pie experience that really worked for me. The real charm is that it is cold, which reduces the sensation being cloyingly sweet—a stroke of genius on Rose’s part, really. Overall, this pie sings a sweet note in my heart. I’ll go back to it next time a pecan pie is requested. Just a side note: I still have yet to find Muscovado sugar, so I used dark brown sugar instead. I imagine the flavor will be even more delicate with the correct sugar.

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Instructions

SWEET COOKIE TART CRUST

  • As always, I made the pastry in my food processor. I guess it’s just a habit that’s turned into a preference. In spite of Rose’s suggestion to use plastic wrap or plastic bags when handling the dough, I like the feel of pastry in my hands. I learned to use the heel of my hand to incorporate the butter from the beginning, and it’s been successful for me. Still my old-dog-ways are “plastic.”

Pastry coming together in my hands.
Pastry coming together in my hands.

  • All that to say, the pastry came together easily and sat in the fridge overnight.

ROLL THE TART DOUGH

  • What? You want me to pull out (1) 8” cake pan, (1) 12” ring or disk, to “help” me fill my 9” fluted tart pan? Really? Oh grumble, grumble. I look at the picture again. Look how thin Rose’s finished pastry is. I take my drawer apart looking for the 12” removable bottom cake pan and make sufficient noise doing it (a real stress reliever for me). Now I’m “ready” to roll the pastry. I’m skipping the plastic wrap part. I roll the dough normally. Lay down my 12” disc and trim the excess.

Pastry with the 12 inch disc.
Pastry with the 12 inch disc.

  • and trim the excess. Lay the dough over the 8” cake pan.

Pastry laying over the 8″ cake pan.
Pastry laying over the 8″ cake pan.

  • Cover the dough with the fluted tart pan. Flip the whole thing over and lift the cake pan off the dough. “Oh. I see,” said the blind man. Look how perfectly the pastry tucked in the edge without handling the dough at all. Gees! Make a believer out of me. Go ahead. I then finished the edging and put the shell in the fridge to chill.

Pretty in the tart pan.
Pretty in the tart pan.

  • I baked it as instructed.


The baked tart shell.

FILLING THE TART

  • First I hunted through my pecans to find whole, unblemished pecans.

The good pecans in the bowl; the extras on the right; the leftovers on the left.
The good pecans in the bowl; the extras on the right; the leftovers on the left.

  • I laid them topside up in the tart shell. Then I added a second layer of pecans thinking that more would be better. Then I took the second layer off thinking that too many pecans would ruin the texture.
  • The filling cooked up well.

Love the look of the eggs yolks.
Love the look of the eggs yolks.

  • I strained it into a glass measuring cup and poured it over the pecans. Into the oven.

Tart before the oven.
Tart before the oven.

  • Out of the oven. Looks beautiful!

Tart after the oven.
Tart after the oven.

  • Let it cool, unmolded it (didn’t want the tart to freeze to the disc) then set it in the freezer.
TAGS:  PECANS   BAKING BIBLE       LABELS: Alpha Bakers 

Comments

6 Comments

faithy   2017-01-08

your tart is picture perfect! I esp like the last photo of that tart alone with that slice.

Monica   2017-01-08

Kimberlie.. it looks so good and like you I sort of double on the amount of pecans.. I'm a nuts girl.

Patricia @ ButterYum   2017-01-08

Kimberly, your blog post is pure perfection! Absolutely lovely job. On a side note, I think I could happily live in your kitchen for days, weeks, months on end. When you get a chance, I'd love it if you stop by to see my post. Patricia @ ButterYum http://www.butteryum.org/roses-alpha-bakers/2014/12/21/tbb-frozen-pecan-tart

Kimberlie 2017-01-08

Hello Patricia, many thanks for your beautiful response to my post. BTW, you are welcome to cook or bake in my kitchen anytime. That would be a fun afternoon!

Vicki   2017-01-08

What beautiful photos! I loved this recipe and I even forgot to toast the pecans.

Kimberlie 2017-01-08

I love this pecan tart too. Thanks!

Michele   2017-01-08

Kim: your step by step photos are terrific! I loved this recipe, it was such a delicious new way to love an old favorite. Pecan pie is always just so sweet it's painful, but I love this one. I will be making this one again soon, and next time I will make the tart crust instead of regular pastry. Happy new year--Michele

Kimberlie 2017-01-08

Hi Michele, thank you for your response. I wish you and your family the happiest new year.

Glori   2017-01-08

Your tart looks wonderful. I grumbled a lot too.

Kimberlie 2017-01-08

Hello Glori, Believe it or not, yours looks wonderful too, in spite of your grumbling afternoon.

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FROZEN PECAN TART

Ingredients
Instructions

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