Thanksgiving Recipes
Butternut Pecan Tart
Yield: 16 servings
Ingredients
Tart Shell
- 1 1/2 cups all-purpose flour
- 1/3 cup turbinado sugar
- 1/4 teaspoon salt
- 1/8 teaspoon baking powder
- 1/2 cup toasted and cooled pecans
- 8 teaspoons unsalted butter, cut into pieces
- 4 teaspoons cold whole milk
Praline Topping
- 1/2 cup toasted and cooled pecans
- 1 cup granulated sugar
- 2 teaspoons water
Filling
- 1 1/2 cups cooked butternut or other winter squash or pumpkin puree
- 1/4 cup turbinado or light brown sugar(or more if using squash that is not as sweet as others)
- 1 1/2 teaspoons granulated sugar
- 3/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon cinnamon
- Pinch of salt
- 1/8 teaspoon white pepper or just a few grinds of freshly ground pepper
- 2 teaspoons brandy
- 3 eggs
- 1 egg yolk
- 1 cup Half-and-Half
Instructions
Tart Shell
- In a medium bowl, combine the flour, sugar, salt and baking powder.
- Place the toasted pecans in a food processor and finely chop.
- Add the flour mixture to the pecans and pulse to mix.
- Add the butter and pulse until it is the texture of cornmeal.
- Place the dough mixture back into the bowl and sprinkle with the milk, tossing lightly to moisten evenly. Stir the dough with a fork until it comes together in small lumps.
- Press the dough into a large thick mound and wrap in plastic wrap. Chill for at least 4 hours.
- On a lightly floured work surface, roll the dough into a 12 to 13 inch circle to fit an 11 inch tart pan. Fold in half and place in the pan. Ease gently into the contours of the pan. Prick the bottom with a fork. Cover with plastic wrap and chill or freeze for 20 to 30 minutes.
Praline Topping
- Place the pecans on a parchment-lined baking sheet.
- In a small, heavy saucepan, combine the sugar and water. Cook over low heat until the sugar dissolves. Cover and bring to a boil. Leave cover on until the condensation washes down the sides of the pan. Uncover, adjust the heat to medium, and cook, swirling pan occasionally, until the sugar turns amber.
- Pour the mixture over the pecans. Let cool about an hour.
- Chop the praline into small pieces and set aside.
- Heat the oven to 375 degrees F. Line the crust with foil and fill with dried beans or pie weights.
- Bake about 20 minutes or until the pastry is set and dry on the bottom. Cool.
Filling
- Heat the oven to 350 degrees F.
- In a large mixing bowl, whisk together the squash puree, sugars, ginger, cloves, cinnamon, salt and brandy. Whisk in the eggs, egg yolk and Half-and-Half.
- Pour into the pre-baked shell and bake for 25 minutes.
- Remove from the oven and sprinkle on the chopped praline pecan topping, avoiding the center of the tart.
- Continue baking for another 20 minutes or until a knife inserted into the filling halfway between the edge and the center of the tart comes out clean.
- Serve warm with creme fraîche, mascarpone or heavy whipped cream.