"To make the dough, combine the flour, sugar and salt in a medium bowl. Add the butter and pinch each of the butter pieces into the flour with your hands until all of the butter is coated in the dry ingredients and the dough starts to become shaggy. Add the egg yolk and water and combine with your hands to form a dough with some chunks of butter visible."
"To make the filling, adjust the oven racks so one is in the lowest position and heat the oven to 325 degrees. Spread the pecans on a baking sheet and lightly toast them in the oven until they're fragrant and darken slightly, about 6 to 8 minutes. Remove from the oven and set aside to cool to room temperature. Increase the oven temperature to 450 degrees."
A fluted French tart pan holds a pecan pie-style tart flavored with Mexican chocolate and cinnamon. The dough combines flour, sugar, salt, butter, an egg yolk and water, formed with visible butter chunks, pressed into a disk and refrigerated for at least two hours. The dough is rolled, fitted into the tart pan, trimmed and chilled. Pecans are lightly toasted at 325 degrees for about 6 to 8 minutes and cooled. Chocolate and butter are melted and cooled; eggs, corn syrup, vanilla and salt are whisked for the filling before assembly and baking.
Read at Los Angeles Times
Unable to calculate read time
Collection
[
|
...
]