Wednesday, November 08, 2006

Spicy Port Pecan Shoofly Tart


Slashfood, a wonderful blog covering all things food, is going nuts in November, and that inspired this recipe!

This is an improvisation. I mixed recipes with what I remember from childhood trips to Pennsylvania - shoofly pie - with my Mom's pecan pie (similar to this recipe) - with a French Brandy Pecan Tart we made in French Cooking class.

The result? Deep sweetness balanced with a touch of spice.

Spicy Port Pecan Shoofly Tart:
(serves 6-8)

Basic tart crust (click here for my recipe)
FILLING:
1 egg
5/8 c brown sugar
1/2 cup molasses
1/4 tsp salt
1 tbs port wine
1 tbs butter, softened to room temperature
1/2 tsp good quality vanilla
1 c sweet-spicy pecans

Directions:
Preheat oven to 325. Make tart shell, chill for at least 30 minutes. Meanwhile, make the filling.

Roll out the tart shell and carefully place into the tart pan. Trim edges.

Pour filling into pan, bake for 25-30 minutes.

Let cool for a few minutes, serve warm or at room temperature with whipped cream or ice cream.

2 comments:

peabody said...

I have yet to have shoofly pie but yours look quite good.

Kirsten said...

Thanks Peabody! I LOVE Shoofly pie for its molasses yumminess, and like pecan pie for the nuts, so this seemed like a way to marry them together. :)