Something sort of sweet for a spring weekend, no fresh fruit available in the house. But I have a bag of pecan halves. Perfect. I wanted a whole tart not some small individual tarts like I’ve made in the past so I just used my long rectangular tart; it worked great, correct amount of filling. You can also use a 9 inch round tart pan . A rectangular one is kinda fun to cut in narrow slices across the width. And a tart is not quite as thick as a pie; I like the crust and filling proportions.
Notes: You have to use dark corn syrup. Yes, I know corn syrup is an unhealthy item but sometimes you just have to go wicked! It’s worth it, I promise. Cross my heart. Oh and NO margarine. Butter! Or Earth Balance if you don’t eat real butter.
This tart was awesome as is but are also great with some freshly whipped cream or vanilla ice cream which is quite popular at my house.
Angie’s GF Pecan Tart
1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)
2 Tbsp sweet rice flour
1 Tbsp granulated sugar
½ tsp xanthan gum
¼ tsp salt
6 Tbsp cold butter cut into 6 chunks
1 large egg
2 tsp fresh orange or lemon juice
Crust directions: Mix dry ingredients in bowl of stand electric mixer. Add butter and mix until crumbly and resembles coarse meal. Add egg and juice. Mix until it comes together into big chunks. Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you get the rest ready.
2 large eggs
1/3 c sugar
1/4 tsp sea salt
2 and a half tbsp. melted butter
1/2 cup dark corn syrup
1 cup pecan halves
Filling: Beat eggs, sugar, salt, butter and corn syrup in a bowl until well mixed, can use a hand held mixer. Stir in pecans and a good sprinkle of cinnamon.
Assembly: Roll out pie crust between the two long sheets of wax paper; try to get the thickness even, no thick middle! Peel off one side of paper and lay in long rectangluar tart shell or a round one if that’s what you got. Crimp edges all around. Fill your shell with pecan mix. Bake in a preheated 375 degree oven on a low shelf for 25 or so minutes until set and crust edges lightly browned. Cool at least 1/2 hour before serving warm or at room temperature or even slightly chilled.