Monday, November 24, 2008
For my pecan pie this year I used Pierre Herme's recipe for sweet tart dough from his book Chocolate Desserts by Pierre Herme. This dough adds a lot of flavor to the pie and offers a cookie-like crust with a buttery crumble to it. I am also planning to use it for my pumpkin pie this Thanksgiving.
To get the best texture in your pie crust, it is important to work the dough as little as possible. This means that when mixing in the flour, you only want to mix until the flour is just blended into the dough. If the dough is still crumbly and dry, pour the mix onto a floured surface and mix it gently by hand to incorporate all the flour.
It is also very important to let the dough "rest" in the fridge for at least 2 hours (best results for 24 hours) before rolling it out. This provides the flour in the dough time to relax and prevents the dough from shrinking in the oven when you bake your pie. See my Saffron Apple Tart entry for tips on how to line a tart shell.
My sister received these adorable mini pie cutters from Crate and Barrel for her birthday this year, and I used them to decorate the top of my pecan pie. Just cut out shapes when you line your tart pan and reserve to decorate the top of the pie before baking.
Sweet Tart Dough
Makes 3 10" Tarts
2 1/2 sticks butter
1 1/2 cups powdered sugar, sifted
1/2 cup almond powder or finely ground almonds
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs, room temperature
3 1/2 cups all-purpose flour
1. Mix butter on low speed in standing mixer until very smooth.
2. Add the powdered sugar, almond flour, salt, vanilla and eggs and mix until smooth, do not raise speed.
3. Add the flour and mix until just combined. Place dough on floured surface and finish mixing by hand. Wrap dough and place in fridge for at least 2 hours.
4. Line a 10" tart pan and allow to rest in fridge for at least an hour.
Makes 10" Pie
1/4 cup molasses
1/4 cup corn syrup
1 cup sugar
1/2 cup brown sugar
3oz butter, melted
1. Mix first 4 ingredients well, scraping sides of bowl to ensure mixture is well blended.
2. Add eggs and mix well.
3. Add butter and mix.
4. Mix in pecans by hand and pour mixture into prelined tart shell.
5. Decorate with precut pie dough shapes.
5. Bake at 325 degrees for about 50 minutes.
Posted by Anna at 12:16 PM