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18
Sugar Dough
Makes about 1 1/2 pounds or two 9-inch tart shells
INGREDIENTS
2 1/3 cups cake or pastry flour
1/3 cup sugar
1/2 pound (2 sticks) unsalted butter, chilled, cut into small pieces
2 egg yolks
1 or 2 tablespoons heavy cream
METHOD
1 In a food processor fitted with the steel blade, combine the
flour and sugar. Add the butter and process until the texture
resembles fine meal.
2 In a small bowl, whisk together the yolks and 1 tablespoon of the
cream. Scrape into the machine and process until a ball begins to
form, using the additional tablespoon of cream, if necessary. Remove
the dough from the machine, and on a lightly floured surface, press
down into a circle. Wrap in plastic wrap and refrigerate for at least
1 hour.
3 Use as needed.
Recipe courtesy Wolfgang Puck
17
Pecan Pie
This is an American classic, but one that requires special attention to
avoid cloying sweetness or a soggy crust. I like to toast the pecans
before combining them with the other ingredients. And a moderate
oven works better than a hot one.
Makes one 10-inch tart, to serve 6 - 8
INGREDIENTS
1 1/2 cups light corn syrup
3/4 cup sugar
3/4 cup light brown sugar
4 eggs
2 egg yolks
3 tablespoons unsalted butter
1/2 recipe Sugar Dough (see separate recipe page 17)
1 1/2 cups pecan halves
METHOD
1 Preheat the oven to 350 degrees F.
2 In a large skillet over medium heat, toast the pecans, shaking
frequently, for about 7 minutes or until golden and fragrant.
3 Place the corn syrup, sugars, eggs, and egg yolks in a mixing bowl.
Beat well.
4 Heat the butter in a small skillet over medium heat until it turns
brown and has as nutty aroma. Stir it into the corn syrup mixture.
5 Line a 10-inch tart pan with the Sugar Dough. Arrange the pecan
halves in the bottom of the shell. Ladle the filling over the pecans.
6 Bake the tart for 40 to 45 minutes, or until a skewer inserted
near the center comes out clean. Remove and let cool at
room temperature.
7 Cut into wedges and serve with rum-flavored whipped cream or a
scoop of vanilla ice cream.
Recipe courtesy Wolfgang Puck
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