Caramel Apple Pie

20160730_131312Caramel apples are one of my favorite desserts that signify the beginning of fall. Being that we are still in the heat of summer, fall remains a long ways off (especially for Floridians). This may leave you wondering then why I’m bringing up fall already. To be quite honest, I’m secretly longing for much cooler temperatures because I’m 8 months pregnant and only a few weeks from my scheduled delivery. The heat has really gotten to me and has pretty much kept me indoors the majority of the past few months. If the weather turns cooler I’m allowed to be outside more and I’ve been going crazy being cooped up in the house on modified bed rest. A few days ago I began thinking of fall and how much fun it will be with a new little one. It was all downhill from there and I practically doomed myself into having a craving for a caramel apple.

20160730_131037Since caramel apples are scarce to find this time of year I decided to dress up an old-fashioned apple pie with the flavors of a caramel apple in order to quench my hormone induced craving (or at least that is what I like to blame it on). In a traditional apple pie, I like to add the warm spices typically associated with fall, like cinnamon and nutmeg. However, in this pie the traditional spices have been left out and I assure you with good reason. Simply put, caramel apples are not spiced with cinnamon or nutmeg and this pie is meant to be an equivalent to the sticky treat not an old-fashioned apple pie topped with a bit of caramel. If that is what you are expecting from this recipe then unfortunately this pie won’t be for you.

20160730_131602For those still willing to give it a try, I can practically guarantee this pie will disappear far too quickly. Who can really resist the perfect blend of sweet and tart apple filling drizzled with caramel and blanketed with a crunchy streusel topping? I can’t think of anyone either!

Note:

  • This recipe will yield 2 (9 inch) pies with 12 servings per pie (24 servings total).
  • If not serving immediately, do not cover pies until completely cool, otherwise streusel topping will become soggy.

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Caramel Apple Pie

Topping Ingredients:

  • 4.4 ounces Unbleached All-Purpose Flour
  • 1 cup Light Brown Sugar; packed
  • 8 tbsp. (1 stick) Unsalted Butter; chilled & cut into small pieces

Filling Ingredients:

  • 1 (2 pk.) Frozen Traditional Pie Crusts
  • ¼ cup Granulated Sugar
  • 2 tbsp. Cornstarch
  • 1 ¼ pounds Granny Smith Apples; peeled & thinly sliced (about 4 cups)
  • 1 pound Fuji Apples; peeled & thinly sliced (about 3 cups)
  • Caramel Sundae Syrup

Preparation:

  1. To prepare the streusel topping: Combine flour, brown sugar, and butter in a food processor. Pulse the mixture until crumbly, approximately 10 to 15 pulses. Transfer topping mixture to a bowl, cover, and chill.
  2. Preheat oven to 375°. Remove frozen pie crusts from freezer and allow to thaw while preparing the filling.
  3. To prepare the filling: Place granulated sugar and cornstarch in a large bowl. Stir with a whisk until combined. Add apples to bowl and toss to evenly distribute sugar mixture. Distribute and arrange apple mixture evenly among the two pie crusts, mounding apples slightly higher in the center. Drizzle caramel syrup evenly over apple mixture, using as much or as little as desired. Bake pies for 25 minutes.
  4. Remove pies from oven and sprinkle both evenly with chilled streusel topping. Bake an additional 25 minutes or until golden brown. Cool on a wire rack at least 20 minutes before serving. Serve with additional caramel if desired.

 

RECIPE ADAPTED FROM: BILL JAMISON & CHERYL JAMISON
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

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Lemon Meringue Tart

16 - 1 (1)Bright, citrusy desserts are the perfect way to end a summer meal. Since there is always one of the many varieties of lemon in season year round, a dessert focused on lemons is a great way to indulge in a summer citrus craving while keeping with seasonal produce. The lemon meringue tart is one of my favorites, as it offers a quick and relatively simple way to feature lemons in a show-stopping summer dessert.

16 - 1 (2)For those of you familiar with the popular lemon meringue pie, you may be wondering how a tart is any different other than the pan it is baked in. Truth is they are very similar in appearance but the difference lies heavily in the crust and filling. A pie uses a lemon custard for the filling, which contains flour or cornstarch to thicken and little to no butter for flavor. On the other hand, a tart uses lemon curd for the filling, which contains no flour/cornstarch and has butter added for a creamy, smooth texture. Lemon curds also tends to have more lemon juice or zest added, creating a more intense lemon flavor. There is also a noticeable difference in the crusts. A pie uses the traditional flaky pie crust as a base while the tart will use a ground almond/cookie crumb crust.

16 - 1Both the crust and filling of this tart are very easy to prepare. The only part that may trip up beginner bakers is the meringue. That is why I chose to use a swiss meringue as it is more stable and doesn’t need to be baked like other meringues. I also chose to use store-bought lemon curd for convenience but you could easily prepare your own. This tart is baked in a 9 inch tart pan and will make approximately 8 servings.

Lemon Meringue Tart

Ingredients:

  • ½ cup Blanched Almonds
  • 3 tbsp. Light Brown Sugar
  • 36 Vanilla Wafers
  • ¼ cup Unsalted Butter; melted
  • 1 (10 oz.) Jar Lemon Curd
  • 3 Large Egg Whites
  • 1/8 tsp. Salt
  • ¼ cup Granulated Sugar
  • ¼ cup Water
  • ½ tsp. Vanilla Extract

Preparation:

  1. Preheat oven to 400°. Lightly coat the bottom and sides of a 9-inch tart pan with nonstick cooking spray. Set aside.
  2. In a food processor, combine the almonds, brown sugar, and wafers. Process mixture until finely ground. With the motor running, drizzle the butter through the food chute and process until blended. Press the mixture into the bottom and up the sides of the tart pan. Bake crust for 10 minutes or until well toasted. Set aside to cool.
  3. Once crust has cooled, spoon lemon curd evenly into crust. Place egg whites and salt in the bowl of a stand mixer or a large bowl. Beat with a stand or hand mixer on high-speed until soft peaks form.
  4. Preheat broiler. In a small saucepan, combine granulated sugar and water. Bring mixture to a boil. Cook mixture, without stirring, until a candy thermometer registers 250°. With mixer running, slowly pour the hot syrup over the egg whites and beat until stiff peaks form. Spread the egg white mixture over the tart. Broil for 30 seconds or until lightly browned. Serve

PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

Strawberry Almond Cream Tart

20160606_110931As Spring comes to a close and we turn things over to summer on June 20, now is the time to enjoy the bountiful fresh fruit options spring provides. Luckily, here in Central Florida, you can find white tents and loaded pickup trucks all over the sides of the roadways selling fresh, in season produce and other oddities (such as gator jerky) on a typical drive home year round. This time of year, the main produce being sold at these mini markets of sorts are strawberries. Since I live rather close to Plant City (Florida), the winter Strawberry capital of the world and host of the annual festival dedicated to strawberries, it is not hard to come by an abundance of strawberries at affordable prices. With an abundance of fresh, irresistible strawberries, finding new ways to use them is not only fun but tasty.

20160606_111339-1Strawberries (and cherries) have always been my go to topping for cheesecake. As much as I love fruit glazed cheesecakes, I do have a problem with the cheesecake to fruit ratio often found in many recipes. The ratio ALWAYS leans heavily in the side of the cheesecake with minimal fresh fruit topping. I decided this needed to be changed. Why not make a cheesecake-esque dessert that focuses more on the fruit topping over the cheesecake filling.

20160606_111935The following recipe is the result of such a desire I have had since childhood. With this recipe, for once, the strawberries are the star of the show. Instead of being a simple topping, the strawberries are nestled in a thinner layer of creamy cheesecake filling and graham cracker crust, allowing them to shine. Perhaps even better than the taste itself, is the fact that this dessert will not set you back a ton of calories. In fact the tart is very low in cholesterol and high in vitamin C. It is perfect to serve at spring and summer parties and your guests will never suspect it is not as indulgent as it appears.

20160606_111325While on the topic of parties, this is also a great dessert that can be made in advance. You can easily make the crust and filling ahead of time (up to 2 days) and then assemble the dessert the day of the party. This will help free up some time to make all of the other items you may be serving that do not have the ability to be prepared in advance.

Notes:

  • This tart will easily serve 10 people. If you need it to serve more you can easily double (or triple) the recipe and divide the crust, filling, and topping evenly amongst two (or more) tart pans.
  • You may have some extra strawberries if your cartons managed to miraculously not have any squishy or moldy strawberries at the bottom.
  • Although I chose to use a 9 inch round tart pan, you may also use an 8 x 12 inch rectangular tart pan or 9 inch pie plate.

Strawberry Almond Cream Tart

Crust Ingredients:

  • 36 Honey Graham Crackers (9 sheets)
  • 2 tbsp. Granulated Sugar
  • 2 tbsp. Unsalted Butter; melted
  • 4 tsp. Water

Filling Ingredients:

  • 5 oz. 1/3-less-fat Cream Cheese; softened (about 2/3 cup)
  • ¼ cup Granulated Sugar
  • ½ tsp. Vanilla Extract
  • ¼ tsp. Almond Extract

Topping Ingredients:

  • 2 cartons Fresh Strawberries; hulled & divided
  • 1/3 cup Granulated Sugar
  • ½ tbsp. Cornstarch
  • ½ tbsp. Lemon Juice
  • 2 tbsp. Sliced Almonds; toasted

Preparation:

  1. Preheat oven to 350°. Lightly coat a 9 inch round removable-bottom tart pan with cooking spray. Set aside.
  2. Place the graham crackers in a food processor and pulse to fine crumbs. Add the sugar, butter, and water. Pulse until the mixture is moistened. Place the crumb mixture in the prepared tart pan and press into the bottom and up the sides of the pan.Bake for 10 minutes or until crust is lightly browned. Cool completely on a wire rack.
  3. Once crust has cooled completely, prepare the filling. In a medium bowl, combine cream cheese, sugar, vanilla, and almond extract. Stir until mixture is smooth. Use an offset spatula or the back of a spoon to spread the mixture evenly over the crust.
  4. To prepare the topping, place 1 cup of strawberries in a food processor and pulse until the mixture is pureed. In a small saucepan over medium heat combine strawberry puree, sugar, and cornstarch. Stir with a whisk until smooth. Bring mixture to a boil, stirring constantly. Reduce heat to low and cook for 1 minute. Remove the glaze from the heat and allow to cool to room temperature, stirring occasionally.
  5. Combine remaining strawberries (approximately 3 cups) and lemon juice; toss to coat. Arrange the strawberries, bottoms up, in a circular pattern over the filling. Spoon the glaze evenly over the berries. Sprinkle almonds around the edge. Cover and chill tart for at least 3 hours.

NUTRITIONAL INFORMATION

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STRAWBERRRYALMONDCREAMTARTNutritionLabel

 

 

 

 

 

 

 

Weight Watchers: 11 Smart Points, 6 Points Plus, or 5 Traditional Points

RECIPE ADAPTED FROM: JEAN KRESSY
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

Fudge-Almond Brownie Tart

3If you are a chocoholic, it is likely that you often search for quick and easy chocolate fixes beyond the candy bar. Anyone with a weakness to chocolate knows it is really hard to stop at just one piece of chocolate, hence the search for more substance. This search usually includes chocolate infused into cakes, cookies, or brownies. If you easily tire from the same old box chocolate cake or bakery cookies, then this weakness can become a very big problem. Therefore, I bring you the Fudge-Almond Brownie Tart.

1I simply adore this brownie tart for several reasons. The main reason is its rich, intense chocolate flavor that makes your indulgent side squeal with delight. The other reason is how simple it is to put together. This tart looks elegant and time-consuming but it is really simple and comes together quickly. Another plus is the richness keeps you from eating way too much. Sure it clocks in at way more calories and fat then most recipes I like to prepare but it is meant to be an indulgent treat. It is not something you keep around all the time to munch on but it serves great for when chocolate cravings peak and you need to keep them in check with something more satisfying. Even though the numbers of this appear very high, I guarantee when the chocolate cravings hit, you will consume way more calories and fat if you munch on a chocolate bar versus this tart. One slice will easily satisfy any and all chocolate/dessert cravings, whereas it will take several pieces of chocolate to get the same result. I assure you, several pieces of chocolate will easily turn into way more calories and fat (coming from experience).

2Now if you are not stressing out on a diet or are serving this for guests I suggest pairing it with a generous scoop of vanilla ice cream or frozen yogurt. It adds just an extra bit of indulgence and the smooth texture complements the richness and crunch of the tart. The tart will serve up to 10 guests. If you need to accommodate a larger crowd the recipe can easily be doubled. Enjoy!!!

Fudge-Almond Brownie Tart

Ingredients:

  • Cooking Spray
  • ½ cup Sliced Almonds; toasted
  • 4 oz. Dark Chocolate Baking Chips (such as Ghirardelli 60% Cacao Bittersweet Chocolate Chips)
  • 6 tbsp. Unsalted Butter
  • 2.25 oz. All-Purpose Flour
  • 3 tbsp. Dutch Processed Cocoa; sifted
  • ¼ tsp. Salt
  • 2 Eggs (large)
  • 6 tbsp. Sugar
  • 2 tbsp. Light Corn Syrup
  • 1 tsp. Pure Vanilla Extract

Preparation:

  1. Move oven rack to lower third of oven. Preheat oven to 350°. Coat the bottom and sides of a 9-inch round removable-bottom tart pan with cooking spray. Arrange the sliced almonds evenly in the bottom of the greased pan. Set aside.
  2. In a small microwave-safe bowl, combine the chocolate and butter together. Microwave approximately 30 to 60 seconds, stirring at 15 second intervals, until chocolate melts and mixture is smooth. Set aside.
  3. In a medium bowl add the flour, cocoa, and salt. Stir mixture with a whisk until combined. Set aside.
  4. In a large bowl or the bowl of a stand mixer, add the eggs. Mix with a hand or stand mixer on medium speed until the mixture is pale and thick (approximately 2 minutes). Continue beating on medium speed and gradually add the sugar, 1 tablespoon at a time, until all the sugar dissolves (approximately 2 minutes). On low speed add the corn syrup and vanilla, beating until combined. Add the chocolate mixture and beat until well blended. On low speed, add the flour mixture, beating until just combined.
  5. Pour the batter in the prepared pan, spreading evenly over the sliced almonds. Bake for 15-20 minutes, or until a toothpick inserted into the center of the tart comes out with a few crumbs. Cool the tart in the pan on a wire rack for 20 minutes. Invert tart onto a serving platter and enjoy! Can be stored in the refrigerator for 3 days if not serving immediately.

NUTRITIONAL INFORMATION

(1 Wedge)

Fudge Almond Brownie Tart NutritionLabel

 

 

 

 

 

 

 

Weight Watchers: 10 Smart Points, 7 Points Plus, or 5 Traditional Points

 

RECIPE ADAPTED FROM: CAROLE WALTER
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

 

Apricot Pasta Flora (Greek Jam Tart)

DSC_0202I have been a bit absent lately from the blog and I do apologize but I have been incredibly busy with Christmas shopping, baking, and trying to keep up with my crazy toddler all while fighting being sick. Let’s just say it has been rather hectic 24/7. Since I have been baking I did want to share this with you since I usually have several holiday posts up by now and this year I have been slacking. So my first installment of what I promise to be a few more before the holidays are over, is Pasta Flora. Pasta Flora is a Greek Jam Tart that you can make with almost any jam flavor, although we prefer apricot.

DSC_0201This tart is delicious in the morning with coffee and a great addition to any Christmas morning treats to give the kids and even set out for Santa. It is very simple to make. You can use a traditional tart pan or if you are like me and have no idea where your tart pan is located following a move, you can use a springform pan, as long as it is 10 in. in diameter.

DSC_0195I truly love this tart not just for how great it tastes but all of the memories surrounding it. This was the first Greek sweet I ever tried at Christmas when I first met my boyfriend over 5 years ago. It has always remained my favorite with a close second being the cookie Melomakarona. Even if you are not Greek it is something interesting to add to your table that those would not expect and I guarantee they will love. I hope you all can try this with your families and make memories of your own to cherish.

Apricot Pasta Flora (Greek Jam Tart)

Ingredients:

  • 9 oz. Butter; melted (approximately 2 sticks plus 1 tbsp.)
  • 3 cups Unbleached All-Purpose Flour
  • 1 tsp. Baking Powder
  • 1/3 cup Granulated Sugar
  • 1/3 cup Brandy
  • 1 Egg; separated
  • ½ tsp. Lemon Extract
  • 1 tsp. Vanilla Extract
  • 18 oz. Apricot Jam (or any flavor you prefer)

Formula:

  1. In a large bowl of a stand mixer, sift the flour and baking powder together. With the mixer on low speed, slowly pour in the melted butter. Scrape the sides of the bowl and add in the sugar, brandy, egg yolk, vanilla, and lemon extract. Mix on low speed until mixture is just incorporated.
  2. Sprinkle a work surface with flour and turn dough out onto it. Gently knead into a cohesive ball, but be sure not to overwork the dough otherwise it will not be tender. Wrap the dough with plastic wrap and refrigerate for 30 minutes. Meanwhile, grease the bottom and sides of your pan with butter or nonstick cooking spray.
  3. Preheat oven to 350°. After the dough has chilled, separate into two equal portions. Dust your work surface and a rolling pin with flour and roll out one portion of dough to about 1/3 inch thick. Carefully roll the dough up on the rolling pin and unroll it over the the pan. Gently press the dough into all spaces of the pan’s base. If extra pushes up the sides, gently trim it.
  4. Take a small portion from the reserved dough ball and roll between your hands into a rope about the width of your finger. Press the rope around the sides of the pan and gently press at the base to merge the sides and base together. Continue taking small portions and forming ropes until all of the sides are covered and merged with the base. Trim any excess if it pushes over the edge of the tart pan. If using a springform pan, press the rope of dough up the sides of the pan until it forms a crust that extends about 1 inch above the base.
  5. Using an offset spatula or back of a spoon, gently spread the jam evenly over the base, making sure to fill in all spaces. Sprinkle the work surface and rolling pin with flour and roll out the remaining portion of dough to 1/2 inch thick. Using a pastry cutter or knife, cut the dough into thin strips. Use a metal spatula to help lift the strips to the tart and arrange each strip in a lattice pattern over the jam. If the strip breaks, gently patch it back together. Once all the strips are placed, brush the strips with the egg white.
  6. Bake the tart for approximately 30 to 40 minutes, or until the tart is a rich golden brown. Remove from the oven and place on a cooling rack for at least one hour before serving so that the jam can set.

SPECIAL THANKS TO:

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2014

Strawberry Heart Pie

20140206_144819_LLS Valentine’s Day is this week and that means red, pink, and white will be plastered everywhere, chocolates in heart boxes will be flying off the shelves, the women will be expecting red roses from the men of their lives, and the kiddos will be buying Valentine’s to pass at school hoping to get one from their own crushes of the moment. With all of this influence of St. Valentine on our lives it is no surprise that everyone in the food and beverage industry will be coming up with the next best thing to serve for Valentine’s Day.

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Traditionally, my boyfriend and I always have strawberries so I wanted to incorporate strawberries in whatever I decided to make. I remembered an old icebox pie that included strawberries but it also included dreaded jello which I really don’t care to use since it leaves such an artificial taste. I ultimately decided to make the strawberry pie into mini heart shapes since I found a great deal on heart-shaped pans at a local market. If you can’t find a mini heart pan you can always use a larger disposable heart-shaped pan that are often sold in major supermarkets this time of year or just a regular pie pan if you care to make it at a different time of year. Just be sure to double all of the recipe ingredients except for the pie crust if you do decide to make this into a larger size pan.

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The great thing about this Strawberry pie is not only the taste but it is a lot more cost effective than usual recipes involving strawberries. I used frozen strawberries and cooked them in a saucepan until they reduced into a thick, jam-like consistency that increased the quality of flavor but also allowed me to use less fresh strawberries, which are expensive. To thicken the filling so that it is the proper consistency and not too bouncy, unflavored gelatin is mixed with some lemon juice, which not only helps the gelatin thicken further but also perk up the flavor of the strawberries. With a little bit of sugar and salt this pie had supreme berry flavor at a budget friendly price and perfect to share with your honey on the big day.

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Note: This recipe makes 6 individual mini heart pies. If you elect to double the recipe and cook in a larger pie pan the recipe will serve 8 clean slices. To save time I use store-bought pie dough but you can certainly whip up your own if you have the time. Be sure to reduce the filling adequately (about 1 cup) otherwise it will be too lose and won’t set up in the refrigerator. If the fresh strawberries you purchase don’t look ripe enough, you may want to add a bit more sugar to taste. The pie is best served the day it is made but can be stored for up to 24 hours. Serve with a dollop of whipped cream.

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Strawberry Heart Pie

Ingredients:

  • 1 pound Frozen Strawberries
  • 1 tbsp. Lemon Juice
  • 1 tbsp. Water
  • ½ tbsp. Unflavored Gelatin
  • ½ cup Sugar
  • Pinch of Salt
  • ½ pound Fresh Strawberries; hulled & sliced thin
  • 1 (9-inch) Pie Shell; baked & cooled
  • Whipped Cream; optional

Formula:

  1. Press the pie crust into the individual heart cups of the pan. If the crust breaks, patch together with a dab of water on the finger and a gentle massaging motion to meld the dough back together. If using a traditional pie plate, unfold pie crust as described on the box or recipe. Bake the crust for about 10-15 minutes or until golden brown. Allow to cool.
  2. Cook the frozen strawberries in a large saucepan over medium-low heat. The berries will begin to release their juice. Increase heat to medium-high and cook, stirring frequently, until thick and jam-like, about 20 to 25 minutes.
  3. Combine lemon juice, water, and gelatin in a small bowl. Set aside and let the gelatin soften and thicken, about 5 minutes. Stir the gelatin mixture, sugar, and salt into the cooked strawberry mixture and return to a simmer for about 2 more minutes. Transfer the mixture to a bowl and allow to cool to room temperature, about 30 minutes.
  4. Using a spatula or spoon, fold the fresh berries into the cooled filling. Spread evenly into the cooked heart shells or pie shell and refrigerate until set, about 4 hours.

 

SPECIAL THANKS TO:

 

PETER MENDOROS – PHOTOGRAPHY  & STAGING

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2014

Boozy Pecan Pies

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Thanksgiving is just around the corner and as everyone is buying their turkey, green beans, and sweet potatoes to prepare the holiday’s traditional dishes, I can’t help but get caught up in thoughts of one thing… Pie, Pie, and more Pie. As a kid we always had a large spread of food at the table but it was the end of the meal that made me so excited. My family always had many different types of pies to choose from which made me ensure I left a shred of room to try slices of a few different ones.

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The most famous pie of the season and go to at Thanksgiving is undoubtedly Pumpkin. It is a flavor that seems to only have a rightful place this time of year. Everyone can’t wait for the time of year to come around so they can enjoy pumpkin again, but at the same token are very quick to dump the thought of Pumpkin once Thanksgiving ends, trading it for frosted sugar cookies and peppermint, even though pumpkin is still readily available in our modern market.

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The pie that takes a backseat to Pumpkin but manages to sneak onto most family’s Thanksgiving spreads is Pecan. I never cared for Pecan Pie growing up. It was always too dry and overly sweet. A few years ago I thought I would give the pie a try having more grown up taste buds. I did enjoy it more than I did as a kid but it still couldn’t beat out Pumpkin for my fall favorite pie. I made sure not to burn the thing but it still had way too much sweetness.

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A few more years passed and here we are today. This time I decided to use a more traditional recipe for Pecan Pie that did not use the processed, overly sweet Karo Syrup that originally marketed the pie to fame. The traditional style recipes of the south uses less processed syrups like sorghum and cane syrup. Sorghum is made from cereal grass and cane syrup comes from boiled down juice of the sugarcane plant. These aren’t widely available unless you scour organic markets or live in the south. Hence why Karo takes the place of these since it is more affordable and widely available. It is very easy to replicate the old-fashioned flavors using molasses, brown sugar, and pure maple syrup.

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To kick the pie up a notch and stray from tradition just a wee bit I added a touch of Bourbon. You can use any type of whiskey but my boozy preference is Bourbon. Be sure to use mild or regular molasses and not the more potent blackstrap variety. Also be sure not to use imitation maple syrup over pure as the results would be similar to the Karo syrup recipes since both are filled with corn syrup as main ingredients and produce overly processed, intensely sweet final products. You need the pure maple syrup to give complexity and compliment the earthy tones of the toasted pecans.

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As an option you can serve this with some whipped cream dolloped on top. If you really want to drive home the boozy flavor you can even add a bit of bourbon or other whiskey to the whipped cream. Add about 2 tbsp. of Bourbon per cup of heavy cream. Whip to stiff peaks with 1 tbsp. of light brown sugar and ½ tsp. vanilla. Keep refrigerated until ready to use or about 4 hours. This recipe makes 3 mini pies. You will need 3 mini tartlet pans.

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Boozy Pecan Pies

Ingredients:

  • ½ cup Maple Syrup
  • ½ cup Light Brown Sugar; packed
  • ¼ cup Heavy Cream
  • ½ tbsp. Molasses
  • 1 tbsp. Bourbon
  • 2 tbsp. Unsalted Butter
  • ¼ tsp. Salt
  • 3 Egg Yolks
  • ¾ cup Pecans; toasted & chopped
  • 1 Sheet of Rolled Pie Crust; such as Pillsbury

Formula:

  1. Unroll one sheet of pie crust over the first tartlet pan. Gently press into bottom and sides. Gather remaining dough and re-roll. Repeat with the remaining two tartlet pans. Place all three prepared pans in the refrigerator and chill crust for at least 30 minutes.
  2. Adjust oven rack to the lowest position and heat oven to 450°. In a medium saucepan over medium heat, combine the maple syrup, sugar, cream, molasses, and bourbon. Stir the mixture until the sugar dissolves, about 3 minutes. Remove the syrup mixture from the heat and allow to cool for 5 minutes. Once the mixture has cooled, whisk in the butter and salt until combined. Quickly whisk in the egg yolks until incorporated.
  3. Remove the tartlet pans from the refrigerator and place on a baking sheet. Divide an even amount of pecans between the three tartlet pans and scatter pecans into each pie shell. Carefully pour the syrup mixture over the pecans. Place the pies in the oven. Immediately reduce the oven temperature to 325°. Bake until the filling is set. The pie center will still jiggle slightly when the baking sheet is gently shaken, about 30 to 40 minutes. Cool pies on a rack for 1 hour, then refrigerate until completely set, about 3 hours but no longer than 1 day. Bring to room temperature before serving. Serve with a dollop of whipped cream if desired. Bourbon whipped cream recipe can be found in the final paragraph above.

SPECIAL THANKS TO:

 

PETER MENDOROS – PHOTOGRAPHY  & STAGING

RECIPE ADAPTED FROM DIANE UNGER

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2013