PEAR PECAN TART

Ingredients

Chai Poached Pears (see previous recipe) – Pears from State 28 Farm

Crust –

• ½ cup powdered sugar
• ½ cup pecans from North Texas Pecans
• ½ tsp salt
• 9 tbsp of unsalted butter, room temperature
• 1 egg yolk from Cedar Ridge Egg Farm
• 1 ¼ cup all-purpose flower

Filling –

• 2/3 cup pecans from North Texas Pecans
• 1 tbsp all-purpose flour
• 7 tbsp sugar
• 7 tbsp unsalted butter, room temperature
• 1 egg from Cedar Ridge Egg Farm
• Extra chopped pecans to garnish

Instructions

Set aside chai poached pears to top tart.

Making the Crust:

In a food processor, combine powdered sugar, pecans, and salt until finely ground and mixed thoroughly. Add in butter and process until smooth. Mix in egg yolk until fully incorporated. Add in flour about ½ cup at a time until the dough comes together into moist crumbly dough. Gather dough into a disk shape and transfer to refrigerator until the dough is firm again.

Making the Filling:

In a food processor finely ground pecans and flour together. Add in sugar and butter, then mix until smooth. Mix in egg. Then transfer to a medium bowl and refrigerate until the filling is cool.

Baking the pie:

1. Preheat oven to 375 F and move the oven rack to the center position.
2. Allow tart dough to warm enough on the counter to be rolled out, but not so warm that it is tacky. Lightly dust a flat surface with flour and roll out dough with a rolling pin. You may consider rolling out dough on parchment paper to make it easier to transfer the dough to your baking dish. Gently transfer dough to a 6×12 tart pan, and fold over excess to create a thicker crust on the sides. Transfer to the freezer to firm dough for about 10 minutes.
3. Fill tart crust with cooled filling and top with chai poached pears. Top with additional chopped pecans.
4. Bake for about 25-30 minutes or until tart filling and crust are golden brown.
5. Enjoy warm with a scoop of ice cream!