So I was going to make the Joy of Cooking website's apple pie..bought all of the stuff at the store and everything, but then I just didn't feel up to making the crusts, so I went searching for a recipe for a tart...it's basically the same thing as a pie, and hey, I haven't used my brand new pampered chef tart pan! I found a recipe at the NY times for Apple Pecan Tart and OMG am I glad I changed my mind, though the whole process seemed like an exercise in FAIL at the time. Process, pics and recipe after the jump:
Peel, core and slice apples..
Sautee in butter until they start to brown.
Stir in brown sugar and chopped pecans, sautee one minute more.
Roll out pie crust and flute edges.
Line crust with foil, then fill with beans, rice, etc to weight crust. Baked for 10 minutes..then remove from oven and bake for 20 minutes until golden. This is where the FAIL started...the crust SHRANK. I don't know why, but it shrank a lot.
You can see it here...but still I pressed on. Put the apple mix in the pie shell.
Whisk eggs, maple syrup and vanilla.
Here is the next place where I was struck by FAIL. Poured the syrup mix into the shell. Watched it overflow. At this point there was nothing I could do about it but hope for the best.
Bake 10 minutes at 400 then lower heat to 350 and bake another 20 minutes until golden. It actually came out pretty well.
Plated with fresh whipped cream...this tart of mine may not win beauty pageants, but OMG did it taste good...like pecan pie with apples. Try this!