Sunday, October 21, 2012

Your such a TART...

   It feels so good to get back into my kitchen again, even though it doesn't really feel like MINE just yet, its still pretty wonderful.
  All my baking bits and baubles are put in their proper place, easily reached and out in view... unlike my old tiny cottage kitchen where everything had to be stored in plastic bins, and labeled. Where finding the perfect #12 tip, or my favorite brownie pan was a chore within its self. 
I find myself baking everyday here.

   I don't know if its the new giant kitchen, the amazing autumn weather, the view if the mountains covered in trees the color of your most perfect dreams, the lullaby of the train, or my magical Narnia pantry with its 150 year old butcher block... but I have found my mojo again and it feels great! {the only problem is my grocery bill has quadrupled due to the nonstop cooking Ive been doing... but we all have to sacrifice somewhere don't we!}

I thought with all the new yummies going on, it wouldn't be fair if I didn't share them with you!
   So here you go! I would love to hear every ones thoughts on this amazing tart... Its such an old, classic flavor to me. I love it! And the pecans make it a perfect Thanksgiving Dessert.

Now, I got this original recipe from the always amazing Sweetapolita. I ended up baking mine a bit too long, {my new oven and I have not become soul mates yet} so its not as gooey as hers, as well as in tart form, with a little added spice... {she used a 9x13 pan FYI} but it was still yumtastic  ;)

Crust Ingredients:

2 cups all-purpose flour
1/2 cup granulated sugar
1 cup unsalted butter
Filling Ingredients:
6 tbsp melted unsalted butter
6 eggs, lightly beaten
3 cups packed brown sugar
6 tbsp all-purpose flour
1 1/2 tsp baking powder
2 tsp pure vanilla extract
pinch salt
1 1/2 cups coarsely chopped pecans
* 1 tsp pumpkin pie spice 
Preheat oven to 350F
Spray and line your tart pan with parchment paper... {my pan is non stick so I skipped this part}  Make sure there is an overhang of paper to allow for removing from pan after baked.
 ♥In medium bowl, combine flour and granulated sugar, cutting in butter with pastry blender {or your handy dandy potato masher} until crumbly. Press into pan and bake for 15 minutes (or until very light golden brown on edges).
 ♥In bowl, mix melted butter and eggs, blending in brown sugar, flour, baking powder, vanilla, *pie spice, and salt. Stir in pecans and pour over crust. *I also toasted my pecans in a skillet a bit first.
 ♥Bake for 20-25 minutes until top springs back when lightly touched.
 *It should not feel firm–it’s really important that you don’t overbake, or they won’t be “ooey gooey!” {this is where my tart took a wrong turn, because I cooked it a bit longer than she suggests, it was gooey... just a bit less ooey.}
 ♥Let cool on rack, then cover and refrigerate until very firm {at least an hour}.

I was thinking this would be really good with apples as well, we have them pouring out of our ears right now! Gotta luv Vermont apples!!
Let me know what you think!
Be Good to each other!

No comments: