FOR THE PASTRY 1 1/2 cups all purpose flour To make the pastry combine the flour and salt and mix well. Cut the butter into 8 pieces and distribute the pieces evenly over the flour. Mix until the mixture resembles coarse meal. Sprinkle the ice water over the surface and mix. The dough will appear rather loose but should hold together when pressed between your fingers. Shape the dough into a disk about 3/4 inch thick, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Preheat the oven to 350 degrees. On a lightly floured work surface, roll out the dough into a round 12 inches in diameter or to fit your favorite pie dish. Press the pastry gentle into the bottom and sides of the pan, then roll the pin across the top of the pan, trimming off the excess dough. FOR THE FILLING 2 large eggs To make the filling, in a bowl, using an electric mixer on medium speed, beat together the eggs, sugar, salt, and cinnamon until smooth. Ad the molasses, butter and bourbon and beat until thoroughly combines. Stir in the pecans. Pour the filling into the prepared tart shell. Bake until a knife inserted near the center comes out clean, 45-50 minutes. Transfer to a wire rack, let cool for 10 minutes, then remove the pan sides and let cool completely. Carefully slide the tart off the pan bottom onto a serving plate. |
Broad, leafy pecan trees grew wild along the bayous of Louisiana for centuries before they were cultivated commercially, and trees are still prized by homeowners for the cool shade they provide in the summer and the bountiful harvests they produce in the fall. Gooey and sticky sweet, pecan pie is the quintessential Southern dessert. Here, it is transformed into buttery tart that requires less sugar then original but preserves the crisp top layer of nuts. A shot of bourbon is added for good measure, or you can add more if you care. Depends who is coming for desert!
While waiting for the tart to cool, take out that favorite mason jar with a little sweet tea, and since you have a bottle of bourbon, pour some into the jar, just for the taste, you see. 10 minutes will fly by!
And now...THE BOURBON CONNECTION
Kentucky’s Bourbon County, like Bourbon Street in New Orleans, was named in honor of a French royal house, but it honor of the French royal house, but it has since become better known for its liquor. According to legend, America’s native whiskey owes its amber hue and smooth flavor to the thrift of Reverend Elijah Craig, who singed oak barrels to burn away and contaminants and then shipped his spirits in them to the port of New Orleans, The barrels were stamped with the name of his Kentucky county and filled with a clear corn distillate, which was mellowed colored by the oak during its journey down the Mississippi.
The traditional character of bourbon is protected by a congressional resolution, passed in 1964 that established strict guidelines for its production. Among other requirements, bourbon must be made from a mash that contains at least 51 percent corn, and it must age in new barrels made from charred white oak.
In addition to mine juleps and holiday eggnog, or that mason jar with sweet tea, residents of Louisiana use bourbon to spike pecan pies, fruitcakes, candies yams barbecue sauce or anything they can use it for.
Well, I hope you enjoy a litter Southern tradition, and until next time,
Bona Petite.