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Pecan tart
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| Artist: |
_ |
| Categories: |
Desserts, Tarts & Pies, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| | CRUST | | 1 1/2
| cup | Flour | | 1/8
| tsp | Salt | | 1/2
| tsp | Ground cinnamon | | 1/4
| tsp | Ground allspice or cloves | | 1/3
| cup | Oil | | 1/4
| cup | Cold water | | | FILLING | | 8
| oz | Pitted dates | | 3
| tbsp | Maple syrup | | 3
| tbsp | Water or more syrup | | 1/4
| tsp | Ground cinnamon or allspice | | 6
| oz | Pecans (halves or pieces) | | | -OR- other nuts, chopped |
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Procedures:
| 1 | Preheat oven to 375°F. | | 2 | crust: in food processor, combine flour, salt, cinnamon and allspice. | | 3 | Add oil and process until mixture resembles fine crumbs, about 10 seconds. | | 4 | Add water and process another 10 seconds, until ingredients are evenly combined and form tiny beads of dough. | | 5 | Transfer to an ungreased 9" tart pan and press crumbs onto bottom and sides of pan to form crust. | | 6 | Set aside while you prepare filling. | | 7 | filling: finely mince dates and combine with remaining ingredients. | | 8 | Mix thoroughly, then spread filling evenly in crust. | | 9 | Bake for about 30 minutes, until crust and top of filling are both nicely browned. | | 10 | notes: depending on your individual preference, you may wish to add more liquid and/or flavoring (water, syrup, orange juice, grated orange or lemon rind, liqueur, etc) to this recipe. | | 11 | Other nuts work well too, particularly coarsely chopped almonds or macadamia nuts. |
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