I have already shared that my "birthday cake" is Hot Fudge Pudding which I made just before Valentine's Day. My Birthday is just after Valentine's, and I totally would have made it again, but I am trying to make my way through the recipes in my Grandmother's cookbook. I flipped through the pages to find something new to make and found this tart. The subheading claimed it is the perfect celebration dessert, suitable for New Years Eve. I was sold! Not to liken my birthday to NYE or suggesting that I was having a celebration as big as a NYE party, but turning 29 is sort of like the "eve" of the next best part of life - the thirties! Or so I hear ;)
I had a few girlfriends over and served this with vanilla ice cream. Two of them went back for seconds (you know who you are!) so I think it must have been tasty, not just to me!
I have a new tart pan with scalloped edges that I had already decided to use for this recipe, although it is smaller than a 9-inch pan, as the recipe suggests. I had a little bit of extra crust and filling. My default is to use it all (over filling cake trays resulting in overflow in the oven, or a soup pot that is un-stirrable because it is filled to the brim!). But, I acted with restrain (which must be a result of turning one year older) and used just the right amount. I put the crust in the freezer for a few minutes to make it easier to spread in the tray. I tried to make the dough go up the sides of the pan but it flattened out when it was baked. It is not the kind of crumbly dough that you press into the pan, it is more like cookie dough. If you like pecan tarts, this recipe is a must try! Enjoy!
Coconut Pecan Tart
1 cup flour
1/2 cup brown sugar
1 cup butter, softened
Stir flour and brown sugar together in bowl. Beat in butter. Press into buttered 9 inch pie plate or tart pan, and bake at 325°F (160°C) for 20 minutes or until lightly golden.
Note: The dough has the texture/stickiness like cookie dough so I put mine in the freezer for about 10 minutes to make it easier to press into the pan.
1 cup brown sugar
1 tsp vanilla
2 Tbsp flour
1/2 tsp baking powder
1 cup chopped pecans
1 cup shredded coconut
Beat eggs and brown sugar in bowl until smooth. Beat in vanilla.
Stir together flour, baking powder, and salt; stir into egg mixture, mixing well. Stir in nuts.
Spread over partially baked crust. Sprinkle with coconut, pressing into batter.
Bake at 325°F (160°C) for 20 to 25 minutes or until topping is lightly brown. (Be careful not to over-bake. Tart should be slightly syrupy.)
Serve slightly warm from the oven or at room temperature.
Makes 12 servings.
Note: I used coconut chips, and not nearly 1 cup. Still tasty!
*Recipe from The Farm and City Cookbook