Our American pecan pies must have originated from a recipe like this French standard, but somewhere along the way we overdosed on the sugar and lost the essence of toasted nut. Go back to the basics with Dorie’s stovetop cream caramel poured into a prebaked tart crust filled with toasted almonds. This would be a great recipe for your Thanksgiving dessert selection!
I made my crust using a new flour blend I’m playing with. It didn’t want to roll, so I pressed it into the tart pan, and it baked up perfectly. Not as crispy as a wheat flour pastry, but a good starting point. Let me work out the kinks and then I’ll post. The flour blend I’m using is my riff on Cup 4 Cup and a blend I read about in the CIA’s Gluten Free Baking book; contains white rice, brown rice, potato, tapioca and dried milk powder.
Recipe for Caramel-Almond Custard Tart, p. 457, from Around My French Table, by Dorie Greenspan. Get the book, cook with us and join the fun at French Fridays with Dorie!