When thinking of Thanksgiving desserts, most people lean toward serving pies. I’ve always preferred making and serving tarts. I especially prefer having a Pecan Tart rather than pie, because you get less of the “gooey” and more of the pecan.
Whether you wish to serve pecan, cranberry, chocolate or a cream tart, you have to start with the right crust. Tart crust is not the same as pie crust. Pie crust should be flaky, while tart crust is a bit sweeter and sturdier. This recipe will make enough for 2 tart shells.Place in mixer bowl and mix with a paddle just until butter is incorporated: 2-1/2 cups AP Flour 1 cup Confectioner’s Sugar 1/2 tsp. Salt 3/4 cup Butter, cut into small cubes
When the above mixture is incorporated, add and mix just until it comes together (DO NOT OVERMIX):1 Egg, whole
Press the dough into a disk and wrap in plastic wrap. Refrigerate until you are ready to use. Place the dough on a floured counter or plastic wrap and roll out into a circle.* Bring the tart pan near the dough. Fold dough in 1/2 and flop onto tart pan and unfold. Press dough firmly into the bottom and sides with fingers.If recipe calls for a partially baked tart crust, line the dough with parchment paper and fill with pie weights to lessen shrinkage. Bake at 350 degrees for 10 -12 minutes.
If recipe calls for fully baked tart crust, bake at 375 degrees 12-14 minutes or until lightly, golden brown. Cool completely before filling.
* Follow same instructions for rolling out the tart dough as can be found under pie crust.