Thanksgiving is just a few days away. Are you ready? Pumpkin pie is a staple for my family, but for those of you who don’t like pumpkin pie or may be looking for something new for dessert, try Curtis Stone’s Pecan Tart.
I have never been a fan of pecan pie, but I’ve liked every recipe from Curtis Stone that I’ve tried. When I saw this pecan tart on his website a couple years ago, I decided to give it a chance. From the smell of toasted pecans while it was baking to the last bite, I enjoyed it.
The recipe says to bake it in a pie dish and, even if you have a tart pan, go with the pie dish. The last time I made it, I made the mistake of putting it in a tart pan and, after the filling puffed up, the mixture made a solid barrier just above the crust. I had to cut it out of the pan and it fell apart around the edges. As pretty as the edges could be, it’s not worth the hassle. Use the pie dish and keep it simple.
Whatever is on your table for Thanksgiving, I hope you have a happy holiday.
Combine flour, sugar and salt. Cut in butter. Using your hands, combine the ingredients until they resemble pea-size crumbs.
Drizzle 3 tablespoons ice water over mixture. Mix in just until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Can be prepared a day ahead. Keep refrigerated.)
Preheat oven to 400 degrees.
Roll out dough on a floured surface to a 10-inch round disk. Transfer to 8-inch diameter glass pie dish. Trim overhang to 3/4 inch; fold under and crimp decoratively. Set aside.
Melt the butter in a heavy small saucepan over medium heat and bring to a simmer. Whisk until the butter is golden brown, about 2 minutes.
Pour the butter into a large bowl and cool to room temperature.
Whisk the golden syrup, sugar, and salt into the cooled brown butter to blend. Whisk in the eggs one at a time. Stir in the pecans. Pour the filling into the prepared crust. Bake the pie for 10 minutes.
Decrease the heat to 350 degrees and continue baking the pie until the edges puff and the center is just set, about 45 minutes longer.
Cool the pie on a cooling rack for at least an hour.
Serve the pie warm or at room temperature with whipped cream.