Do you have any recipes that you only make once a year? For me, things like Easter Bread and this tart I only make for a specific holiday. Which is funny, because we enjoy them so much, but I just don’t think to crank out the ol’ pecans unless it’s Thanksgiving.
For years I have considered changing up my recipe to eliminate the Karo Syrup, replacing it with a more natural less refined alternative. I was concerned about using honey because it has a much stronger, sweeter taste than corn syrup. So this year I took the plunge, and I am quite happy to report the either ingredient works beautifully.
For a pecan tart, the crust needs to be par-baked. That simply means partially baked before the filling is added. This will help the crust from becoming soggy. Place a piece of parchment paper filled with pie weights or dry beans over the crust. Bake at 400 degrees for 15 minutes, then remove the parchment and weights and bake another 5 minutes.
You can continue to use the same beans year after year for every pie, as long as you store them in a dry location, I’ve had mine for I don’t know how long. After par-baking, your crust should be very lightly browned.
Looking for a way to occupy all those little hands that want to “help” with holiday baking? Ask them to create a pattern with the pecans and chocolate. No interest? Just dump the pecans in the crust and it will still taste amazing.
You’ll want to carefully pour the filling over the pecans so the design is not destroyed.
I personally enjoy the pie when warm, so I like to give it a brief reheating right before serving.
Without it, the holiday just wouldn’t feel right.