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
Academics have tracked the existence of recipes way back into distant history, at least as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Interesting though that is, mostly, these old cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history are a few stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. Progressing into The time of the romans 25BC a roman called Apicius assembled a few documents describing recipes prepared by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the ancient cooks were skilled in the use of many aromatic flavours, including some familiar names for example basil, fennel and asafoetida. As our culinary historical trip moves to more modern times there were a couple of interesting books dating from the fourteenth century - a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the spicy food that is served today, but instead recipes for the types of food prepared by the cooks of the rich and powerful of the time. In the 15th century, knights returning from the crusades brought back many spices and herbs from the holy land, including coriander, basil and rosemary. These new foods and tastes prompted an eruption in books on cooking, the majority of which are kept safe in private libraries. Over the next few centuries, the upper-class families of Wesstern Europe competed with each other to offer the most exotic banquets, and consequentially the best cooks and their recipes increased in prestige. However, it wasn`t until the 19th century the formal cooking and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, trying out, and writing down the recipes of their peers. By the arrival of the twentieth century, cookery publications were in great demand, mostly due to better eduction, more leisure time and a general increase in wealth. |
We hope you enjoy this Pecan Tart Bars recipe.
