Honey Date And Pecan Tart Recipes

HONEY, DATE, AND PECAN TART

Steps:

• For crust:
• Using on/off turns, blend flour, butter, and salt in processor until mixture resembles coarse meal. Add 3 tablespoons ice water. Blend, using on/off turns, until moist clumps form, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day. Preheat oven to 425°F. Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch tart pan with removable bottom. Cut off all but 1/4 inch of overhang, leaving dough sides higher than pan sides. Freeze crust 15 minutes. Line crust with foil and dried beans. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake crust until golden, piercing with fork if crust bubbles, about 15 minutes. Cool crust on rack. Reduce oven temperature to 325°F.
• For filling:
• Whisk yolks, 4 tablespoons sugar, honey, bourbon, vanilla, and salt in large bowl until thick. Beat in flour and baking soda, then dates and pecans. Whisk egg whites in medium bowl until soft peaks form. Add 2 tablespoons sugar; beat until stiff but not dry. Fold whites into date mixture in 3 additions. Spread filling in crust. Bake tart until filling is puffed, deep brown, and just set in center, about 40 minutes. Cool tart on rack at least 30 minutes. Serve warm or at room temperature with whipped cream. do ahead Tart can be made 1 day ahead. Cover and let stand at room temperature.

DATE PECAN PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, melt butter. Remove from the heat; whisk in the sugar, vinegar, cinnamon and nutmeg. Stir in the eggs, dates and pecans. Pour into crust. , Bake at 375° for 35-40 minutes or until set. Cool on a wire rack. Serve with whipped cream. Refrigerate leftovers.

SOUTHERN HONEY-PECAN PIE

Steps:

• In a small bowl, combine the sugar and flour. Stir in the eggs, honey, butter, vanilla and salt. Add chopped pecans and mix well. Pour into pastry shell. Arrange pecan halves around edge and center of pie. , Cover edges loosely with foil. Bake at 350° for 25 minutes. Remove foil; bake 20-25 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

OLD-FASHIONED HONEY PECAN PIE

Steps:

• In a saucepan bring the honey to a boil. Quickly beat the eggs into the honey. Add butter, vanilla, nuts, and nutmeg. Pour into the pie shell.
• Bake at 325 degrees F (165 degrees C) for 25 minutes or until set.

CHOCOLATE TART WITH HONEY-GLAZED PECANS

Steps:

• Preheat oven to 350°F (180°C).
• In a medium bowl, stir together crushed graham crackers, melted butter, and paprika until well combined. Press mixture into bottom and up sides of a 9-inch round removable-bottom tart pan*.
• Bake until golden brown, about 10 minutes. Let cool completely. Reduce oven temperature to 250°F (130°C).
• In a medium saucepan, heat chocolate and cream over medium heat, stirring constantly, just until chocolate is melted. Remove from heat.
• In a large bowl, gently whisk together egg and egg yolk. Gradually add chocolate mixture, whisking constantly. Whisk in vanilla and salt. Pour filling into prepared crust.
• Bake until center is set, 30 to 35 minutes. Let cool completely on a wire rack. Refrigerate for at least 3 hours. Garnish with Honey-Glazed Pecans, if desired. Cover and refrigerate for up to 3 days.
• Preheat oven to 350°F (180°C).
• On a rimmed baking sheet, stir together pecans, oil, and salt until combined. Bake for 7 minutes.
• In a medium saucepan, bring honey to a boil over medium-high heat. Add pecans, stirring to coat. Cook for 1 minute; remove from heat. Spread pecans in a single layer on parchment paper, and let cool before using.