Pecan Pie Tart

I’ve never been a cake person, always preferring pie. Pecan pie is my very favorite pie. However, it’s one I’ve skipped for many years due to most recipes requiring corn syrup and them just being cloyingly sweet. So this holiday season I challenged myself to recreate my favorite pie, a tad healthier. I did use cane sugar in the crust, in my very favorite pate sucre recipe, however, you can substitute coconut sugar is you like. This crust is amazing, due to the addition of egg, which means it rolls out beautifully without tearing. I view this as a celebration food, to be shared with friends and family once in awhile. You can also use any pie pan or tart pan you like (I used a 15” (38cm) non-stick rectangular tart pan).

For the crust:

*If you wish you can substitute 1/4 cup of ground pecans, by reducing the flour by this amount.

1/2 cup (112g) room temperature salted butter

1/8 cup (25g) sugar

1 egg

1 1/4 cups (150g) all-purpose (or gf flour of choice)

Method

1. Using a food processor or stand mixer, cream the butter and sugar.

2. Add the egg and mix until smooth.

3. Add half the flour and incorporate into the dough, before adding the rest of it. You will form a stiff, but sticky dough. You may need to add a small amount of additional flour to get it to come together.

4. Place the dough on parchment paper, flatten and refrigerate for 1 hour (or freeze for 15 minutes).

5. Preheat the oven to 350F/180C.

6. Using a small amount of additional flour, roll out the pastry to fit your pie or tart pan.

7. Prick the pastry with a fork, place a piece of parchment to fit the pan and cover with baking beans (or rice or dried beans).

8. Blind bake the pastry for 10 minutes. Meanwhile, prepare the filling.

For the filling:

14 medjool dates, soaked in boiled water

3/4 cup (135g) coconut sugar

4 Tablespoons salted butter

1 teaspooon vanilla

pinch sea salt

2 eggs

1/4 cup chopped pecans for the inside (toasted even better)

1/2 cup pecan halves to arrange on top

Method

1. Remove any pits from the drained Medjool dates.

2. Place the pitted dates in the food processor, along with the coconut sugar, butter, vanilla, sea salt and eggs. Blend until smooth.

3. In the blind baked pastry shell Afterwards, arrange 1/4 cup chopped pecans over the pastry.

4. Pour the batter over the pecan pieces, filling 3/4th full. (*if you have extra filling bake onto a slice of bread with pecans tomorrow for a decadent treat).

5. Arrange the pecan halves on the top of your batter in an even pattern.

6. Bake until golden brown, but not burnt approximately between 25-30 minutes. The first time you smell a delicious smell, it’s done, don't second guess yourself. If you test with a toothpick, there will be some goo on the toothpick, which is ok. Serve warm or room temperature. Enjoy!