WITH MOLASSES ICE CREAM
produces, quite possibly, the best pecan tart on the planet! It is
simple, gooey, and not overly sweet. Arrange the pecans on top after
filling the prebaked tart shell to create a beautiful pattern. Store
nuts in your freezer to keep their delicate oils from turning rancid.
The molasses ice cream makes this Southern dessert extra special. We use
unsulfered, dark molasses, which has a more delicate and clean sugarcane
Yield: 1 (11-inch) tart or 6 servings
12 ounces Sweet Pastry Dough, about 1 recipe
1 1/4 cups pecan pieces
2 large eggs
1/2 cup firmly packed dark brown sugar
1/4 teaspoon salt
1/4 cup melted unsalted butter
3/4 cup dark corn syrup
1 teaspoon pure vanilla extract
1 1/4 cups whole pecan halves
1 1/2 cups molasses or vanilla ice cream
PREPARE THE CRUST:
Preheat the oven to 300ºF.
Place the chilled dough on a lightly floured
surface. Roll the dough out into a 12-inch circle, a little less than ¼
inch thick. Transfer the circle to an 11-inch fluted tart pan and press
the dough into the sides and bottom of the pan. Trim off and discard the
excess pastry. Line the tart shell with a piece of parchment paper and
fill with pie weights or dry beans.
Place the tart shell on a baking sheet pan and bake
for 25 to 30 minutes or until lightly golden. Allow the tart shell to
cool completely before removing the pie weights or beans.
PREPARE THE TART:
Preheat the oven to 325ºF.
Arrange the pecan pieces evenly in the bottom of
the tart shell. Whisk together the eggs, brown sugar, salt, melted
butter, corn syrup, and vanilla. Pour the egg mixture evenly over the
pecan pieces. Arrange pecan halves on top of the filling in a decorative
Place the tart on a baking sheet pan
and bake for 20 to 25 minutes or until the filling is set around the
edges. (The center of the tart may still jiggle slightly.) Cool
completely before slicing. Serve each slice with a small scoop (about ¼
cup) of molasses or vanilla ice cream in the center of each piece.
restaurant we melt and chill leaf fat (the fat that surrounds the
kidneys) from the fresh hogs we receive from Fudge Family Farms. We then
make pastry dough using equal parts butter and leaf fat for an extra
flaky crust. You can also use a food processor to prepare this dough,
but be careful not to overmix; just pulse the machine until the pastry
begins to come together. The amount of water you add to the dough may
vary each time, depending on the humidity. If you use a food processor
to mix the dough, make sure you allow enough time (at least two hours)
for the dough to rest before using.
Yield: about ¾ pound (12 ounces)
1 1/4 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, diced and well
4 to 5 tablespoons (about 1/4 cup) ice cold water
Sift together the flour, sugar, and salt into a
medium bowl. Using a pastry cutter or a fork, add the butter to the
flour mixture until it resembles a coarse meal. Add the water, one
tablespoon at a time, stirring just until the mixture begins to stick
together and form a dough.
Turn out the dough onto a piece of plastic wrap and
wrap tightly into a small disk. Chill the dough for at least 2 hours