{"id":226,"date":"2013-04-16T11:18:00","date_gmt":"2013-04-16T17:18:00","guid":{"rendered":"http:\/\/deanasimmons.wordpress.com\/2013\/04\/16\/classic-pecan-tart"},"modified":"2013-04-16T11:18:00","modified_gmt":"2013-04-16T17:18:00","slug":"classic-pecan-tart","status":"publish","type":"post","link":"https:\/\/southernladycooking.com\/?p=226","title":{"rendered":"Classic Pecan Tart"},"content":{"rendered":"

<\/p>\n

Ingredients:<\/span><\/h2>\n

For the pastry dough:<\/span><\/h3>\n
    \n
  • 1 1\/4 cups soft winter-wheat flour, such as
      White Lily brand, or cake flour<\/li>\n
  • 1\/2 tsp. salt<\/li>\n
  • 1\/4 cup cold solid vegetable shortening<\/li>\n
  • 4 Tbs. (1\/2 stick) cold unsalted butter, cut
      into small cubes<\/li>\n
  • 3 to 6 Tbs. ice water<\/li>\n<\/ul>\n

    For the filling:<\/span><\/h3>\n
      \n
    • 3\/4 cup sugar<\/li>\n
    • 3\/4 cup light corn syrup<\/li>\n
    • 1\/3 cup unsalted butter, melted<\/li>\n
    • 3 eggs, lightly beaten<\/li>\n
    • 2 Tbs. bourbon (optional)<\/li>\n
    • 1 Tbs. grated orange zest<\/li>\n
    • 1 tsp. vanilla extract<\/li>\n
    • 1\/4 tsp. salt<\/li>\n
    • 1 cup pecan halves, plus 1\/3 cup coarsely
        chopped pecans<\/li>\n<\/ul>\n

      Directions:<\/span><\/h2>\n
      To make the pastry, in a bowl, stir together the flour and salt. Add the shortening and cut in with a pastry blender, 2 knives or your fingers until the mixture resembles cornmeal. Add the butter and cut in until it forms tiny pea-size balls. Add the ice water a little at a time, stirring and tossing with the pastry blender or a fork until the mixture holds together. Gather the dough into a ball and flatten into a disk. Cover with plastic wrap and refrigerate for 30 to 60 minutes.<\/p>\n

      On a lightly floured work surface, roll out the dough into an 11-inch round about 1\/8 inch thick. Fold the round into quarters and place in a 9 1\/2-inch nonstick or traditional tart pan with a removable bottom. Unfold, then press gently into the bottom and sides of the pan. Trim the overhang even with the pan rim. Refrigerate until ready to fill.<\/p>\n

      Position a rack in the lower third of an oven and preheat to 325\u00b0F.<\/p>\n

      To make the filling, in a bowl, stir together the sugar, corn syrup, melted butter, eggs, bourbon, orange zest, vanilla, salt, pecan halves and chopped pecans. Pour into the chilled pastry shell and place the pan on a baking sheet.<\/p>\n

      Bake until the center is slightly soft to the touch, the edges are set and the crust is golden brown, 45 to 55 minutes. Transfer the pan to a wire rack and let cool for 30 minutes, then remove the pan sides and slide the tart off the pan bottom onto a serving plate. Serve warm or at room temperature.<\/p><\/div>\n

      Adapted from Williams-Sonoma New American Cooking Series, The South, by Roy Overton (Time-Life Books, 2000).<\/div>\n","protected":false},"excerpt":{"rendered":"

      Ingredients: For the pastry dough: 1 1\/4 cups soft winter-wheat flour, such as  White Lily brand, or cake flour 1\/2 tsp. salt 1\/4 cup cold solid…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-226","post","type-post","status-publish","format-standard","hentry","category-uncategorized","entry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7yoUc-3E","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/226","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=226"}],"version-history":[{"count":0,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/226\/revisions"}],"wp:attachment":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=226"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=226"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=226"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}