Recipes

Pine Nut and Pecan Tart

Tart 

• 1 egg
• 2/3 cup firmly packed brown sugar
• pinch of salt
• 1/3 cup pine nuts
• 1/3 cup pecans
• 1 TBSP melted butter
• 1 prepared tart shell (or this will make two 4 1/2 inch tarts)

Preheat oven to 350F.

Mix egg, sugar, nuts, salt, and butter in a medium bowl.

Pour filling into prepared tart shell. Even out the filling with a knife or off set spatula.

Decorate with pecans and pine nuts if desired.

Bake 20-23 minutes, or 15 minutes if making the smaller tarts.

Remove from oven and let sit for 20 mintues.

Pastry Tart Shell

Makes 1 (10 ½-inch) tart shell

1 1/3 cup all-purpose flour

pinch of salt

½ tsp cream of tarter

¼ tsp freshly grated nutmeg

½ cup unsalted butter, cut into cubes and chilled

½ cup plus 2 TBSP powdered sugar

2 egg yolks

cinnamon sugar

Using a food processor, combine the flour, cream of tarter, nutmeg, and salt and pulse to mix. Add butter and pulse until mixture resembles coarse bread crumbs.

Add sugar and egg yolks and pulse again, just until the mixture comes together and pulls aways from the sides of the bowl.

Transfer dough to a sheet of plastic wrap. Form into a disc ans wrap in plastic. Refrigerate for at least 1 hours or overnight.

Prepare fluted tart pan by buttering pan and then sprinkling cinnamon sugar into the pan. Get both the bottom and sides of the pan.

Roll pastry out on a lightly floured surface into a circle. Fit dough into prepared tart pan, pressing evenly over the bottom and up the sides. Line tart shell with parchment paper and fill with dried beans or pie weights.

Bake tart shell for 20 minutes (at 350F), or until edges are very light brown. Remove parchment paper and weights.

Bake tart shell for 5-10 minutes more, or until lightly golden throughout.. Cool on a rack before filling.

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Author: Adapted from Baking for All Occasions by Flo Braker, Adapted from Taste of the South February/March 2009

Website Credit: http://www.culinaryconcoctionsbypeabody.com/2009/02/19/tart-of-size/