Ingredients
CRUST
1 1/2 cup flour
1/8 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground allspice or cloves
1/3 cup oil
1/4 cup cold water
FILLING
8 oz pitted dates
3 tbsp maple syrup
3 tbsp water or more syrup
1/4 tsp ground cinnamon or allspice
6 oz pecans (halves or pieces) or- other, nuts, chopped
Directions
Preheat oven to 375 F.
CRUST: In food processor, combine flour, salt, cinnamon and allspice.
Add oil and process until mixture resembles fine crumbs, about 10
seconds. Add water and process another 10 seconds, until ingredients
are evenly combined and form tiny beads of dough. Transfer to an
ungreased 9" tart pan and press crumbs onto bottom and sides of pan
to form crust. Set aside while you prepare filling.
FILLING: Finely mince dates and combine with remaining ingredients.
Mix thoroughly, then spread filling evenly in crust. Bake for about
30 minutes, until crust and top of filling are both nicely browned.
NOTES: Depending on your individual preference, you may wish to add
more liquid and/or flavoring (water, syrup, orange juice, grated
orange or lemon rind, liqueur, etc) to this recipe. Other nuts work
well too, particularly coarsely chopped almonds or macadamia nuts.
Copyright 1995 Karen Mintzias
Servings: 8 servings
Pecan Tart Recipe brought to you by Recipe Ideas
Categories: Dessert; Nut; Pecan
The History of Recipes
Food historians have tracked the existence of recipes far back into history, certainly as far into history as the Egyptians, and potentially, even further back. However, generally, these ancient records were just basic hieroglyphic instructions for meal preparation.
Progressing into Roman times around 25BC a man called Apicius created a collection of scripts detailing recipes cooked by his fellow Romans. In his publication, he tells us how the roman meals were split into starters, entrees and dessert, something that is very familiar to us today. Aspicius also recounts how the ancient Romans made use of many different aromatic flavours, including a few that are still present in modern kitchens like thyme, mint and asafoetida. For the next few years, the rich families of Europe competed to offer the best banquets, and because of this the best chefs and their recipe collections were greatly in demand. Even so, it was during the 1800s that haute cuisine and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, trying out, and recording recipes to allow everyone to enjoy them. The introduction of the TV brought us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Pecan Tart recipe.
