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GINGERBREAD PECAN TART
2 cups all-purpose flour
1/2 cup sugar
3/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon black pepper
1/8 teaspoon salt
6 ounces ( 3/4 cup) unsalted butter, chilled and cut into 1/4-inch slices
1 egg
1 tablespoon molasses
1 teaspoon vanilla
6 large eggs, lightly beaten
1 1/3 cups dark corn syrup
1 cup dark brown sugar
4 tablespoons unsalted butter, melted
1 tablespoon vanilla
2 cups pecan pieces
1 cup pecan halves
Place rack at lower third of oven and preheat oven to 350 degrees. Lightly butter a 9 x 13 x 2-inch baking pan and set aside.
Pour the flour, sugar, ginger, cinnamon, cloves, pepper and salt into a food processor and blend ingredients. Scatter the butter slices over the flour mixture, and process with on/off bursts until the butter disappears and the mixture has the consistency of cornmeal. Whisk the egg, molasses and vanilla together in a small bowl. With the processor on, pour the egg mixture down the feed tube and process to a soft dough. Remove the dough to a work surface, and with the heel of your hand, press the soft dough together until it is smooth and the dough holds together. Roll or pat the dough on a lightly floured work surface until it forms an 8 or 9-inch rectangle. Gently lift and center dough rectangle into the pan. Press dough evenly over the bottom and 1-inch up the sides with lightly floured fingertips and set aside.
Combine the eggs, corn syrup, sugar, butter and vanilla in a large bowl. Stir in all of the pecans, and pour into the unbaked tart shell. Bake for 45-50 minutes, or until set, then remove to a cooling rack. Serve at room temperature. Serves 12 |
