Orange Pecan Tart
Active Time: 20 minutes | Total Time: 1 hour | Serves 6 to 8
- For the press-in crust:
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- 12 tablespoons cold unsalted butter, cut into small pieces
- ½ teaspoon pure vanilla extract
- For the filling:
- 1 cup heavy cream
- ¾ cup granulated sugar
- 1 tablespoon bourbon (optional, of course)
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated orange zest
- Pinch kosher salt
- 2 cups pecans
- For the whipped cream:
- 1 cup heavy cream
- 3 tablespoons confectioner’s sugar
Heat the oven (with the oven rack in the middle) to 375°F.
To make the crust, in a food processor, combine the flour, sugar, and salt and pulse once to mix. Add the butter and vanilla and pulse several times until the mixture forms moist crumbs.
Pour the mixture into a 9½-inch tart pan with removable bottom and spread in an even layer. Starting from the center and working your way out, use your fingertips or a glass to press the mixture evenly over the bottom of the pan, into the corners, and all the way up the sides. Freeze for 15 minutes.
Place the tart pan on a rimmed sheet pan, transfer to the oven and bake until the crust is light golden brown, 15 to 20 minutes. If the crust slides down after baking, us a straight-sided glass to push it back up while it’s still warm.
To make the filling, in a medium saucepan, combine the cream, sugar, bourbon, and vanilla over medium heat and let come to a boil, stirring often. Let it simmer, stirring often, so it doesn’t overflow, until it’s thick and silky smooth, about 5 minutes. Stir in the pecans and orange zest.
Pour the filling into the prepared crust and spread the pecans in an even layer. Transfer to the oven and bake until the filling turns light golden brown, about 20 minutes. Let cool to room temperature on a wire cooling rack before unfolding and slicing.
When ready to serve, whip the cream. In a medium bowl, whisk together the cream and confectioners’ sugar until soft peaks form. Serve with the tart.
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