Ingredients
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Directions
: crust:
2 1/2 c all-purpose flour
1/2 c unsalted butter, -- chilled
1/8 ts salt
7 TB ice water
: Filling:
5 TB salted butter
1 c dark brown sugar
1/2 c dark corn syrup
2 ts pure vanilla extract
1 ts almond extract
3 lg beaten eggs
2 c toasted chopped pecans
: Toasted pecan halves
Crust: Preheat oven to 350 degrees. Mix together flour, salt and
chilled butter in food processor until mixture resembles coarse meal.
Add ice water by tablespoons and process just until a dough ball
begins to form. Wrap dough and chill until firm. Roll dough out on
floured board into a 10 by 10-inch square . Fold dough in half and
then into quarters and place in an 8-inch square baking pan. Unfold
dough and press into corners and up sides of pan and chill 15 minutes.
Filling: Melt butter in medium saucepan over medium heat and remove
from heat. Stir in sugar and corn syrup and mix until smooth. Add
almond and vanilla extracts. Add eggs and beat with a spoon until
well blended. Fold in toasted pecans and pour filling into crust
lined pan. Place pan in center of oven and bake 50-60 minutes or
until filling is set. Cool on wire rack cut into small squares and
top each with a pecan half.
Recipe By :THE DESSERT SHOW SHOW #DS3025
Date: Mon, 28 Oct 1996 22:06:26
~0500
Servings: 4 servings
Pecan Tart Bars Recipe brought to you by Recipe Ideas
Categories: Cookie; Dessert; Nut; Pecan
The History of Recipes
Experts have proved the existence of recipes back into the distant past, certainly as far into history as the Egyptians, and maybe further still. Interesting though that is, mostly, these old recipes were just very simple hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to academics is a collection of clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a man called Apicius assembled some documents describing recipes cooked by wealthy roman citizens. In his works, he recounts how the meals were separated into starters, entrees and desserts, something we still use today. Aspicius also tells us how the early Romans made use of a wide range of aromatic flavours, including some that we all recognise like thyme, fennel and dill. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and herbs from the holy land, including spices such as basil and coriander. These new culinary innovations led to a torrent in recipe manuscripts, some of which still exist in private cookery archives. For the centuries that followed, the upper-class families of Europe competed to serve up the most exotic meals, and consequentially chefs and their recipe collections were at a premium. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe publications really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and publishing recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cooking books are highly popular mostly as a result of better eduction, increased leisure time and having more disposable income. |
We hope you enjoy this Pecan Tart Bars recipe.
