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:
Basic tart crust (click here for my recipe)
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
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.