16
Pecan Pie
This is an American classic, but one that requires special attention to
avoid cloying sweetness or a soggy crust. I like to toast the pecans
before combining them with the other ingredients. And a moderate
oven works better than a hot one.
Makes one 10-inch tart, to serve 6 - 8
INGREDIENTS
1 1/2 cups light corn syrup
3/4 cup sugar
3/4 cup light brown sugar
4 eggs
2 egg yolks
3 tablespoons unsalted butter
1/2 recipe Sugar Dough (see separate recipe page 17)
1 1/2 cups pecan halves
METHOD
1
Preheat the oven to 350 degrees F.
2
In a large skillet over medium heat, toast the pecans, shaking
frequently, for about 7 minutes or until golden and fragrant.
3
Place the corn syrup, sugars, eggs, and egg yolks in a mixing bowl.
Beat well.
4
Heat the butter in a small skillet over medium heat until it turns
brown and has as nutty aroma. Stir it into the corn syrup mixture.
5
Line a 10-inch tart pan with the Sugar Dough. Arrange the pecan
halves in the bottom of the shell. Ladle the filling over the pecans.
6
Bake the tart for 40 to 45 minutes, or until a skewer inserted
near the center comes out clean. Remove and let cool at
room temperature.
7
Cut into wedges and serve with rum-flavored whipped cream or a
scoop of vanilla ice cream.
Recipe courtesy Wolfgang Puck
15
Strawberry Marzipan Tart
One of the advantages of serving a tart is that you do all the work
in advance. This is a simple tart, easy to make, even the kids can get
involved! It’s a creamy, fruity, delicious dessert with a great almond
flavor. I like to serve a tart like this with coffee and a liqueur.
Amaretto di Saronno or Frangelica are both perfect. Of course
there’s nothing to stop you getting out one of your precious old
Sauternes or a Vintage Port.
Makes one 10-inch tart
INGREDIENTS
1/3 recipe sugar dough (see separate recipe, page 17)
1/2 pound unsalted butter, slightly softened
1/2 cup sugar
3 eggs
2 tablespoons orange liqueur
Zest of 2 oranges, finely grated
1 teaspoon almond extract
2 cups ground almonds
1/4 cup currant jelly, melted
2 baskets strawberries, sliced 1/4-inch thick
METHOD
1
Preheat the oven to 350 degrees F.
2
On a floured surface, roll the pastry 3/8-inch thick and line a 10-inch
flan ring with it. Place the ring on a parchment paper lined baking
sheet and chill it until needed.
3
Cream the butter and sugar lightly in an electric mixer; don’t let the
butter get too soft. Add the eggs and mix lightly.
4
Stir in the liqueur, zest and almond extract, then mix in the ground
almonds.
5
Pour into the chilled pastry shell and bake for 1 hour to 1 hour and 15
minutes, or until the pastry and marzipan are a deep golden brown.
6
Remove the tart from the oven and let cool to room temperature.
7
Brush the top of the tart with the currant jelly. Cover the top of the
tart with sliced strawberries arranged in concentric circles or in a
flower petal design, making certain the whole top of the tart is
covered.
8
Remove the flan ring and transfer the tart to a flat serving platter.
Cut into wedges.
Recipe courtesy Wolfgang Puck
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