Pecan Tart and Pumpkin Pie
yum yumyumyum yum:)
i never knew a pecan tart could be so good. the sugar-coated pecans bubble and ooze out over the pie while it’s baking in the oven, hence the call for the foiled baking sheet! the caramelization leaves one with a sweet and crunchy crust. the blend of different sweeteners helps to make this tart have an especially special sweet taste without being too sugary.* basically, there is not much more to say about this tart except MAKE IT and EAT IT!
also, if you are craving for a classic goody, try the pumpkin pie. it is smooth and flavorful, with a flaky sweet crust. plus, you only have to make 1 crust recipe for both desserts, and, they can both be made 1 day in advance. how brilliant, when you have a slew of stuff to do on thanksgiving.
*if one does not do honey, just double the maple syrup.
Pecan and Pumpkin Crust
Makes 2 (one for each)
2 ¼ cups AP Flour
¼ cup sugar
¼ tsp salt
1/3 cup vegetable shortening, chilled and chopped*
2/3 cup earth balance, chilled and chopped
¼ (or more) ice water
Combine first three ingredients in food processor. Pulse until mixed. Add shortening and earth balance; pulse until mixture is crumbly. Add ¼ cup ice water and pulse dough until it can gather, adding more ice water by tablespoons if dough is dry. Gather dough together, For two 12-inch round crusts, divide the dough in half; flatten each into disks. Roll out one dough disk on floured surface in between parchment paper to 12-inch round. DO AHEAD Can be made 2 weeks ahead. Wrap each crust in plastic, then foil, and freeze. Thaw in refrigerator overnight before using, and then let it sit at room temperature about 15-30 minutes before rolling.
*measure the shortening while it is soft at room temperature, then chill it in the refrigerator overnight. for a quick chill, place the measured shortening in the freezer for about 35 minutes.
1 12-inch round Pie Crust
1 ½ TBSP Fleg (see TAT)
½ TBSP soymilk
3 TBSP arrowroot
½ cup light brown sugar, packed
¼ cup agave nectar
¼ cup maple syrup
¼ cup honey
3 TBSP earth balance, melted
2 TBSP bourbon or rum
1 tsp vanilla
¼ tsp salt
½ orange zest
2 cups pecan halves or pieces
“butter” a 9 inch tart pan with removable bottom, both bottom and sides. line the bottom (a circle) with parchment paper. “butter” again.
Foil a regular sized baking sheet with tin foil.
Place crust in 9 inch tart pan with removable bottom; press crust into pan. Trim overhang. Chill crust in refrigerator 30 minutes.
Preheat oven to 375 F. Place a piece of foil or parchment paper over crust and fill chilled crust with dried beans. Bake until crust is set and pale golden, about 30 minutes. Remove foil or parchment and beans. Bake crust until golden brown, about 5 minutes.
Meanwhile, using electric mixer, beat fleg, soymilk and sugar in medium bowl. Beat in arrowroot, agave, maple, and honey. Add earth balance, alcohol, vanilla, salt and orange zest. Beat until blended. Stir in pecans.
Pour filling into hot crust. Place tart on a foiled baking sheet. Bake for about 35 minutes. It should be bubbling and beginning to overflow. It will not be completely set yet. Cool tart on cookie sheet on a rack for 30-60 minutes. Remove pan sides (be careful, it’s hot). Serve slightly warm or at room temperature. DO AHEAD Can be made 8 hours ahead. Rewarm slightly before serving, if desired.
1 cup (packed) golden brown sugar
4 oz mori-nu silken firm tofu
¾ tsp salt
¾ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
1/8 tsp ground pepper
2 TBSP rum
1 ¼ cups canned pure pumpkin (libby’s is the best!)
¾ cups vegan heavy cream (soyatoo! soy whip, whippable soy topping)*
*Sometimes, this can be hard to find (see TAT).
Preheat oven to 350 F
“butter” 9-inch glass pie dish
Transfer rolled out dough to “buttered” pie dish. Fold edges under and crimp decoratively. Freeze crust 20 minutes.
Line crust with parchment paper and fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Gently remove paper and beans. Return crust to oven and bake until partially cooked and golden brown around edges, about 10-15 minutes. Cool crust on rack. Maintain oven temperature.
Beat the brown sugar and tofu together until thoroughly combined, about 1-2 minutes. Add the salt and spices and whisk until combined. Add rum, pumpkin, and cream and whisk until well blended and smooth.
Pour filling into crust. Bake pie on a baking sheet until filling is set and has a thin cooked layer on top, covering crust with foil collar if browning too quickly, about 60-70 minutes. Can be made one day ahead. Tent with foil and chill. Let stand at room temperature 1 hour before serving.