Saturday, November 22, 2008


"The true essentials of a feast
are only fun and feed."
~ Oliver Wendell Holmes
~ Muted mum
~ Sensational easy twist on traditional pecan pie ... shortbread-like crust meets buttery-rich brown sugar-honey topping. A favorite clipped from Southern Living 2007.
3 1/2 cups coarsely chopped pecans
2 cups flour
2/3 cup powdered sugar
3/4 cups cubed unsalted butter
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup unsalted butter
3 Tbsp. whipping cream
  • Arrange pecans in single layer on baking sheet. Bake at 350-degrees for 5-7 minutes or until lightly toasted. Cool on wire rack 15 minutes or until completely cool.
  • Pulse flour, powdered sugar, and 3/4 cup butter in food processor 5-6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of lightly greased 11-inch tart pan with removable bottom.
  • Bake at 350-degrees for 20 minutes or until edges are lightly browned. Cool on wire rack 15 minutes or until completely cool.
  • Bring brown sugar, honey, 2/3 cup butter and whipping cream to boil in 3-quart saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.
  • Bake at 350-degrees for 25-30 minutes or until golden and bubbly. Cool on wire rack 30 minutes or until completely cool. (12 servings)
Prepare recipe as directed, pressing crumb mixture evenly on bottom and 34 inch up sides of lightly greased heavy-duty aluminum foil-lined 13x9-inch pan. When completely cook, using foil as handles, carefully lift tart from pan and transfer to serving tray, Cut into squares.


Jane O' said...

I am salivating just reading these recipes. How sweet it is !

Anonymous said...

Love that beautiful orange mum, and the pie sounds divine!

Helen/patientgardener said...

Oh no another yummy sounding recipe! I will definately have to print this one out and try it

Brenda Pruitt said...

The flower looks like one I bought yesterday at Hobby Lobby. It wasn't real, but was considered fall season and 90% off! Couldn't resist.

Cindy said...

These recipes sound so good. Perfect for the upcoming holidays, yum, yum, yum.

Anonymous said...

Carmel pecan?? Be still my heart! LOL! Oh, that's way too good to simply think about! Must try and will report back! Wish I had some right NOW!

Amy said...

Like Jane Marie, I too am salivating :) I can just imagine how wonderful this would taste!

joey said...

Indeed, how sweet it is, Jane Marie!

Dear Patient ~ a shared taste treat I hope you enjoy!

Hi Cindy ~ the devil in me is offering many tempting desserts for the Thanksgiving feast :)

Good for you, Brenda! From a distance, no one will know and you how how mums smell up close ... not good ;)

Dearest Kathryn ~ how can this be bad? I love making desserts ... for me, watching loved ones taste even a sinful forkful makes my heart sing!

One bite is enough to satisfy the palate, Amy!

RURAL said...

Yummy recipe, and even yummier photos. MMMMMmmmmmmmmMMMMM.

Rose said...

Oh my goodness, now all I can think about is a craving for pecan pie, Joey! Another recipe to remember--especially since the crust is so easy.

I forgot to ask you last time about the comment on the novel--is it completed? I'm so impressed, Joey! I think you should also consider a book with all your photography.

joey said...

Thanks, Jen ... love autumn food! Great smells in the kitchen ...

You are so sweet, Rose ~ you too! I love a bite of rich pecan pie and, yes, this crust is easy (I use it often for other pies). One novel is finished, in editing stage, and the other 1/3 written. I'd love both a photography and cookbook too (actually, the reason I started a blog!) Thank you for asking.

Unknown said...

Joey, I'm drooling over this one--forget the pumpkin thing I wanted to make for Thanksgiving (I'll just make that for me later, lol) this pecan tart will be awesome!

One thing... did you miss including the brown sugar, and some of the butter, in the ingredients list? It's not adding up for me... but then again, I'm pretty tired. So it may be just me.

Also, do you think I could substitute a cheesecake springform pan for the tart pan with a removeable bottom? (I don't have one of the latter... any alternate suggestions?)

joey said...

My dear Kim (whose eyes are most keen) ~ caught omission of brown sugar. In trying to get typo size of whipping cream correct (still can't), I did omit but did correct brown sugar. The first 3/4 cup butter is for the crust ... the remainder 2/3 cup of butter is for the filling ... 8 ingredients are the total and why the recipe differs from heavier pecan pies (much thinner ... a tart ... no eggs). Yes, you can use a springform (10-inch) or even a regular pie or quiche pan should be fine. Just watch a bit closer and increase time a bit if using
1-2-inch smaller pan. Hugs and Happy Thanksgiving.

Marysol said...

I was lured in by the words Caramel and Pecan.
There was no need to read the rest of this recipe.

Thanks Joey! You're a bad influence, and I mean that in a good way.

Catherine said...

Gorgeous capture of your mum Joey!
And you have everyone drooling with with these two recipes!
YUM!~I love pecan pie, and anything with carmel is better! They both sound so DELICIOUS!
You are going to fatten me up yet lady! :)
Would I love to be at your table on Thanksgiving Day!:)