Coffee pecan filling in an orange scented shortbread crust is hard to resist for Thanksgiving or any time when pecan pie might feel too heavy. Pecan lovers and coffee lovers will fall in love with this toasted coffee pecan tart, and the orange shortbread crust gives it a lovely, light lift that makes it perfect for enjoying as an ending to a large meal.
4.5ozunsalted butter at cool room temperature(1 stick plus 1 Tablespoon)
3.5ozgranulated sugar(1/2 cup)
1large egg
zest of 1/2 medium orange(I recommend a using a Microplane for the finest zest)
¼teaspoonkosher salt
8.75ozall purpose flour(2 cups measured by whisking the flour, lightly spooning it in your cup and then leveling it off. Honestly, just get a scale) :)
For the Filling
3cupspecan halves or pieces
1 ½cupslightly packed dark brown sugar(10.5 oz. You can substitute light brown)
4ozunsalted butter, soft but not greasy (1 stick)
1large egg
1Tablespoonplus 1 teaspoon freeze-dried coffee(4 teaspoons. I used Cafe Bustelo)
1TablespoonKahlua or other coffee liqueur
½teaspoonkosher salt
Instructions
For the Sable
In a mixer fitted with the paddle attachment, cream together the butter and sugar until it is a uniform paste. You don't want to beat a lot of air into the mixture, so do this on low speed. Scrape down the bowl as necessary.
Add the egg, orange zest and salt and mix until nice and smooth. If it does look a bit curdled, worry not. Everything will smooth out when you add the flour.
Add the flour all at once and mix in on low speed until you have what looks like cookie dough.
Roll out into a rough 11" circle between two pieces of parchment paper. Chill in the fridge for about 30 minutes.
Fit the dough into a 9" tart pan with a removable bottom. You can also make this in a 9" pie pan if you prefer. Press the dough gently into the corners of the pan while lifting the edges. Try not to stretch the dough. (Sable is way more forgiving than a regular flaky pie crust, but still, it's good practice not to be gentle with pastry.) Press the dough up the sides of the pan. If any part seems too thin (you want it about 3/16" thick or so), tear off an excess piece and reinforce any thin sides. Just press it together like Play-Doh. All is well.
Trim off the excess dough with a serrated knife, sweeping it along from the inside of the tart pan to the outside, using the edge of the pan to cut the dough off evenly.
Freeze for at least an hour or for up to a month (well-wrapped). When ready to bake, remove from the freezer and prick the bottom all over with the tip of a small, sharp knife.
Line the tart shell with some crumpled-then-uncrumpled parchment or a commercial-sized coffee filter. Fill with beans or pie weights and blind bake at 350 for 15 minutes.
Remove the shell from the oven and remove the lining and beans.
Bake for another 5-6 minutes, or until the bottom of the tart is nice and dry.
Let the tart shell cool for at least 30 minutes, or until just warm.
For the Filling
Spread the nuts on a baking sheet and toast at 350F for 8-10 minutes, stirring them every couple of minutes, until very fragrant. You can also do this on the stove-top in a dry skillet. Just keep the nuts moving so you don't burn them. Set aside to cool to room temperature.
In a large bowl, combine all the rest of the ingredients and stir together until completely mixed. This mixture will be very thick.
Pour in the pecans and mix thoroughly.
To Finish and Bake
Spread the filling into the cooled tart shell evenly, making sure to work it into all the corners. It should completely fill the tart shell to the top.
Bake for 20 minutes at 350F. Cover with foil to prevent over-browning and bake an additional 5 minutes, until the tart is slightly puffy all over and a deep, golden brown.
Cool on a wire rack until warm. Remove the tart ring and cool to room temperature. Serve warm or at room temperature, with or without some lightly sweetened whipped cream.
Notes
I adapted the filling recipe from this caramelized pecan tart on Simply Recipes.This tart is nice and sturdy. I don't mean that in a bad way. You could even cut it in squares and eat it like a brownie. The crust is lovely and crumbly when you bite into it, but it's firm enough to stay in one piece when you pick it up. You'll notice even the bottom ring is off the tart in some of the photos, and I was able to move it carefully without its cracking apart. One less thing to have to worry about on Thanksgiving day!