Recipes from Top Tastes

Delectable Dessert Brings Out the Inner Pastry Chef

(ARA) - Special occasion meals often call for a spectacular finish, but rather than run out to the local bakery for something sweet, why not impress your friends and family with a delectable home-baked dessert? Although the prospect of producing an edible masterpiece may seem somewhat daunting, never fear!

Renowned cookbook author Rose Levy Beranbaum has created a knock-your-socks-off dessert that a home baker can reproduce perfectly. When you serve this Frozen Pecan Tart, it is guaranteed to win kudos from party guests.

Says Beranbaum, “This is the all-American pecan pie baked in an elegant and easy to serve tart, boasting a delicious and tender cookie crust. This tart is a perfect party dessert as it can be made weeks ahead and frozen. It cuts beautifully even when frozen and is extra delicious because freezing reduces the sweetness! Using Baker’s Joy ensures that it unmolds from the tart pan easily to reveal perfectly fluted sides.”

Frozen Pecan Tart

Baking Time: 20 minutes
Serves: 6

Ingredients
Sweet cookie tart crust, prebaked and cooled, set on a cookie sheet (see below)

Filling
4 large egg yolks
1/3 cup refiner's syrup or dark corn syrup
1/2 cup (3.75 ounces) light brown sugar
4 tablespoons (2 ounces) unsalted butter, softened
1/4 cup heavy cream
a pinch of salt
1 teaspoon vanilla extract
1 1/2 cups (6 ounces) pecan halves

Chocolate Drizzle Topping
1 ounce bittersweet chocolate, finely chopped
2 tablespoons heavy cream, cold

Equipment

One 9-1/2-inch by 1-inch high fluted tart pan with removable bottom, sprayed with Baker’s Joy, then set on a cookie sheet.

Preheat the oven to 350 degrees Fahrenheit at least 15 minutes before baking time. Have the oven shelf at lowest level.

Sweet Cookie Tart Crust

8 tablespoons (4 ounces) unsalted butter, cold, cut into 1-inch cubes
1/4 cup sugar
1 1/3 cups (7 ounces) bleached all purpose flour
1/8 teaspoon salt
1 large egg yolk
2 tablespoons heavy cream

Food Processor Method

In a food processor with the metal blades, process the sugar until very fine, about 2 minutes. Pulse the butter and sugar about 15 times or until the sugar disappears. Add the flour and salt and pulse again about 15 times or until the butter is no larger than small peas. In a small bowl, stir together the yolk and cream. Add it to the mixture and pulse just until incorporated, about 8 times. The dough will still be in crumbly pieces. Empty it into a plastic bag and press the dough from the outside just until it holds together. Remove it from the plastic bag and place it on a very large piece of plastic wrap.

Using the plastic wrap, knead the dough only a few times until the dough becomes one smooth piece. Flatten it into a 6-inch disc. Wrap the dough well and refrigerate for 30 minutes or freeze it for 10 minutes until firm enough to pat into the pan.

If you don’t have a food processor, you can also make by hand. In a medium bowl, stir together the flour, sugar and salt. With a pastry cutter or two knives cut in the cold butter until the mixture resembles coarse meal.

In a small bowl, stir together the yolk and cream. Mix it into the flour mixture until the dough comes together and can be formed into a large ball. Flatten it into a 6-inch disc and follow same directions as for food processor method.

Line the Tart Pan

Set the tart pan on a cookie sheet and press the dough evenly into the bottom and up the sides of the pan going a little past the top edge, as it will shrink down a little upon baking.

Cover with plastic wrap and refrigerate for 1 hour or overnight before baking. (If the dough is frozen or refrigerated before baking, it is not necessary to use beans or pie weights.)

To Bake the Tart Dough

Set the rack in the center of the oven and preheat the oven to 425 degrees Fahrenheit for at least 20 minutes before baking

Bake for 5 minutes. When the dough starts to puff in places, prick them lightly with a fork, lower the heat to 375 degrees Fahrenheit, continue baking 10 to 15 minutes until it turns a pale gold (the edges will be a deeper brown) and feels set but still soft to the touch.

Cool, still on the cookie sheet, set on a wire rack.

Filling

Have ready a strainer suspended over a small bowl.

In a medium-size non-reactive saucepan, combine the egg yolks, syrup, brown sugar, butter, cream and salt. Cook over moderately low heat, stirring constantly with a wooden spoon without letting the mixture boil, until it is uniform in color and just begins to thicken slightly (160 degrees Fahrenheit. on a candy thermometer) 7 to 10 minutes. Strain at once into the small bowl and stir in the vanilla.

Arrange the pecans, top sides up, in the bottom of the baked pie crust. Slowly pour the filling over the nuts, coating their upper surface.

Place a foil ring on top to cover the edges of the crust to prevent over-browning and bake for about 20 minutes, or until the filling is puffed and golden and just beginning to bubble around the edge. The filling will shimmy slightly when moved. Allow the tart to cool completely on a rack before unmolding from the pan (about 45 minutes).

To unmold, place the tart on top of a canister that is smaller than the opening of the tart pan rim. Wet a towel with hot water and wring it out well. Apply it to the bottom and sides of the tart pan. Press firmly down on both sides of the tart ring. It should slip away easily. If not, apply more heat. Leave the tart on the pan bottom or slip a pancake turner between the crust and the bottom of the pan, loosening it all around if necessary, and slide it onto a cardboard round. If serving right away (without freezing) slide it directly onto a serving plate.

Make the Chocolate Lace Topping

In a small microwave proof bowl, or the top of a double boiler set over hot, not simmering water, place the chopped chocolate. (Do not allow the water to touch the bottom of the upper container.) Heat the chocolate, stirring often until melted and remove it from the heat. If using a microwave, stir every 15 seconds.

Pour the cream on top of the chocolate and stir until smooth. It should drop thickly from a spoon. If too thick, add a little bourbon or heavy cream.

Pour the mixture into a reclosable quart-size freezer bag and close it securely. Use it at once to pipe onto the cooled pie. To pipe: Cut off a very small corner from the bag, drizzle lines of chocolate back and forth over the top of the pecans, first in one direction (front to back) and then the other (side to side) to form a lacy design of chocolate webbing.

Wrap well and store in the freezer. Tart cuts perfectly well frozen. Eat frozen or allow to sit for 3 minutes before eating.

Pointers for Success

* Be sure to choose a tart pan that has 1-inch high sides so that there will be enough room for all of the filling.

* Be sure to check the pie towards the end of baking time to prevent overbaking and the filling from drying.

For additional recipes from Baker’s Joy, send a self-addressed stamped envelope to Baker’s Joy Recipes, co/ 3365 Barham Blvd, Los Angeles, California 90068. Add Web site information?

Courtesy of ARA Content

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