Thanksgiving is next week. Do you have your menu set?
If not, don’t panic, there is still time to add in this gorgeous Frenchified Pecan Tart that might just become the star of the whole show!
This year, instead of the traditional sticky molasses custard of a classic pecan pie, I decided to Frenchify things a bit and make something truly beautiful. This recipe takes a short detour from the classic version. The custard is still wonderfully rich; it’s Thanksgiving after all, but it’s a nut custard, not the dark gooey filling we all know.
In France, pecans are a rare find. They mostly grow here in the southern United States and in Mexico, so you won’t see my Frenchified Pecan Tart sparkling in a patisserie window in Paris. But I’ve been missing my fair city, and since Paris can’t come to my Thanksgiving table, I thought I’d bring a little French pastry magic instead!
The filling is ridiculously simple: just grind toasted pecans, beat the butter and sugar together, add the eggs, and then the powdered pecans. That’s it! To keep it even easier, I used a puff pastry for the crust!
This type of tart is usually made with almonds or pistachios, both plentiful in France, and topped with fruit. But since pecans are a Southern treasure, why make them the main attraction for something chic this year?
Thanksgiving can be a daunting time and not always the best time to try something new, but this simple Frenchified version of the classic pecan pie will not disappoint!
Frenchified Pecan Tart
1 sheet puff Pastry
1 ½ cups whole pecans
Pecan Custard
1 cup pecans, lightly toasted
1 stick of butter
½ cup sugar
2 eggs
1 teaspoon vanilla
½ teaspoon almond extract
Pinch of salt
Preheat the oven to 350 degrees. Line a tart pan with the puff pastry and remove any excess pastry. Using a fork, dock the bottom of the pastry. To make the custard, place the toasted pecans into a food processor and process until they are a fine powder. Using a hand-held mixer, make the custard by first creaming the butter and the sugar together. Next, add the salt and extracts and mix well. Add the eggs one at a time. Stir the ground nuts into the egg mixture.
Spread a ½ inch thick layer of custard into the prepared tart pan. Reserve the remaining custard for another use. Create a pattern on top of the tart using the remaining whole pecans.
Bake for 20-25 minutes until the custard is puffed and brown. Allow to cook for 20 minutes before serving.
And when someone says, mid-dessert, “Weren’t we supposed to have rolls?” You can take a deep breath and another bite of this deliciousness, and look for perfection elsewhere!
XOXO Lorie
See me make this pretty tart on Instagram!
If all this talk of cooking has you itching to get into the kitchen with me, I still have a few openings left in my fall cooking classes — a perfect way to gather, cook, and have a good time.
Thursday, November 20th 6:00-7:45 The Art of the Aperitif 2 SEATS OPEN So elegant, so refined—the cherished hour before dinner when cocktails, small bites, and lively conversation mingle effortlessly. In France, this ritual is a way of life, and in this beautiful class, we’ll learn how to bring that same spirit into our own homes just in time for the holiday entertaining season. We’ll begin with three classic French cocktails often served during l’heure de l’apéritif. We will taste all three and pick our passion to enjoy! We will shake the French 76, the French Martini, and the Kir Royale, From there, we’ll turn our attention to the irresistible foods that make this hour so memorable. We’ll prepare three gorgeous and refined tartlets READ MORE & REGISTER
Thursday, December 4th Holiday Tea 2 SEATS OPEN (Friday, December 5th SOLD OUT) Whether you’re looking for a festive event out or planning to host your own holiday tea, celebrate the season with an enchanting afternoon of tea-time delights! This festive cooking class is the perfect outing with a friend—and it’s brimming with inspiration for hosting your very own holiday tea at home. On the savory side: we’ll prepare delicate Herbed Cucumber Sandwiches, a staple for any wonderful tea time, incredible Apple Curry Chicken Salad Sandwiches, and homemade savory Scones Stuffed with Smoked Salmon READ MORE & REGISTER
