Tuesday, September 10, 2013

Pecan Lattice Tart from the Pampered Chef

Image provided by Marci Vanover via Pinterest
Years ago, I was a Pampered Chef consultant. This recipe was always a hit. Flaky, chocolately, fudgey goodness paired with pecans. Of course, it's a favorite!

We love pecans. We always have a 2 pound bag from Costco in our freezer and tub of toasted pecans ready for use at any given moment: in oatmeal, cookies, muffins, or just as a snack.

I had to make one change to the recipe, and that was to toast the pecans. Toasting the nuts intensifies flavor, making it a Super Pecan!

You can do it dry in a skillet or on a cookie sheet in the oven at 350°FI use the oven method, since I do a large batch. Stir occasionally. You'll know they're done by the smell. It'll be heavenly! 

Pecan Lattice Tart
1/3 cup semi-sweet chocolate morsels
1 tablespoon butter
3/4 cup pecan halves
3/4 cup packed brown sugar
1 egg
2 tablespoons light corn syrup
1/2 teaspoon vanilla
1 package (15 ounces) refrigerated pie crusts, softened as directed on package
Additional pecan halves
vanilla ice cream or whipped cream
Chocolate Drizzle

Finely chop pecans using a knife, food chopper, or food processor. Heat a medium skillet to medium heat. Add the nuts, and keep them moving, by tossing the nuts or turn them over with a spatula or wooden spoon several times while cooking. Keep stirring until the nuts become darker and fragrant.

Preheat oven to 375° F. In large bowl, combine chocolate morsels and butter. Microwave on HIGH 20-40 seconds until melted and smooth, stirring after each 20-second internal. Add pecans, brown sugar, egg, corn syrup and vanilla to chocolate mixture; stir using a rubber spatula and set aside.

Unroll one pie crust onto a lightly floured surface and roll to a 13-inch circle using rolling pin. Gently roll around rolling pin and unroll onto a lightly floured pizza pan or baking stone.

Unroll second pie crust and gently fold in half. Starting in center, cut folded crust crosswise into twelve 3/4" wide strips.

Spoon pecan mixture over center of crust and spread to a 10-inch circle in center of crust. Carefully twist six of the pie crust strips and place evenly over filling in horizontal rows. (Place longest strips across widest point.) Twist remaining strips and lay over filling in vertical rows, forming a lattice pattern.

Firmly press ends of strips onto edge of crust. Fold edge of crust over ends of strips, pinching edges to seal. Place additional optional pecan halves between lattice strips, if desired.

Bake 28-30 Minutes or until crust is golden brown. Remove from oven; cool 10 minutes.

Optional Chocolate Drizzle:

Place 1/2 cup semi-sweet chocolate morsels into a small microwave-safe bowl; microwave on HIGH 40-60 seconds or until melted, stirring after each 20-second interval. Pour melted chocolate into a small resealable plastic food storage bag; close and seal bag securely. Cut a small tip off corner of bag to allow chocolate to flow through. Pipe chocolate onto top of BAKED tart.

To serve, cut into wedges and serve with ice cream or whipped cream

Source: Pampered Chef