Pecan Date Tarts, just in time for Thanksgiving! Pecan pie is definitely a staple for this holiday, but did you ever think about the addition of dates? I never realized how good dates are until just a few years ago. For whatever reason, when you say the word “dates” people think about their grandmother. Not really sure why dates are associated with old people.
Dates are so good! They are chewy, moist, sweet and taste like caramel! That is why they pair so perfect with pecans. The addition of dates to pecan pie give it such a wonderful texture. I thought it would be fun to do pecan date tarts instead of an actual pie. This way I don’t feel so guilty when I have that slice of sweet potato pie and or apple pie, too. It’s a tart, not a pie, so the calories don’t count. Hopefully, that logic makes sense to you too.
There is one odd ingredient here, but it makes these pecan date tarts even more decadent, golden syrup. Golden syrup is evaporated cane sugar syrup. It has so much more flavor than Karo corn syrup. It’s so delicious you can put it on your pancakes, ice cream, just about any place you would use maple syrup. I bought mine at Cost Plus Market. I think golden syrup is becoming more popular because people are looking for alternatives to corn syrup. By all means if you can’t find golden syrup, use light Karo syrup.
Pecan Date Tarts
Author: Dominique Cook
Serves: 12-14
Ingredients
- Crust:
- recipe from The Four and Twenty Black Birds Pie Book
- 1 1/4cups unbleached all-purpose flour
- 1/2 tspkosher salt
- 1 1/2 tspgranulated sugar
- 1 stick (1/4 pound) cold unsalted butter, cut into 1/2-inch pieces
- 1/2cup cold water
- 2tablespoons apple cider vinegar
- 1/2cup ice
- Filling:
- adapted from Smitten Kitchen
- 1 1/4 cups chopped pecans
- 3/4 cup chopped dates
- 3/4 cup dark brown sugar
- 3/4 cup golden syrup
- 3 eggs
- 6 tbsp butter, melted
- 2 tsp vanilla
- 1/2 tsp apple cider vinegar
- 1/8 tsp cinnamon
- 2 pinches of salt
Instructions
Crust:
- In a food processor combine flour, salt and sugar. Pulse to combine. Add butter and pulse until butter is pea size. In a large measuring cup or small bowl combine water, vinegar, and ice. Add 2 tablespoons of ice water mixture to the food processor and pulse. Add one or more tablespoon of ice water at a time till the mixture becomes a ball with some dry bits remaining.
- Shape the dough into a round disc, cover with plastic wrap and refrigerate for at least one hour or more.
Assembly:
- Preheat oven to 350º
- Roll out dough as thin as possible on a floured surface. I rolled the dough between two sheets of parchment paper, floured very well. This seemed to help me get it very thin without worrying too much about it sticking to the surface. Using the parchment paper can be a pain because it moves around, so you have to keep adjusting it. I think it was worth it in the end, because I didn't have to worry about it sticking. Also, the parchment paper is nice because if your dough gets too warm you can throw the whole thing in the freezer.
- Using a 4 inch biscuit cutter cut out 12 rounds (if you are willing to roll out the scraps, roll them into a ball and stick in the freezer for 5-10 minutes, before rolling out again) As you cut out each round, place it in a well greased muffin tin. Be sure to make sure the dough is down in the wells of each cup. Try not to press the dough to the bottom, but adjust it down. Once finished, place the muffin tin in the freezer. Repeat the process if using the leftover dough.
- In a medium bowl, whisk sugar, syrup, eggs, butter, vanilla, cider vinegar, cinnamon, and salt together. Then stir in pecans and dates.
- Remove the muffin tin from the freezer and spoon the filling into each one, filling almost to the top.
- Bake for 25- 30 minutes or until crust is golden brown. Cool slightly before removing from the muffin tin. Cool completely on a wire rack.
- Serve with fresh whip cream!
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If you like this check out more of our sweet recipes!
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FAQs
The butter tart is different from pecan pie in that it has a "runnier" filling due to the omission of corn starch. Often raisins, walnuts, or pecans are added to the traditional butter tart, although the acceptability of such additions is a matter of national debate.
Do pecan tarts go bad? ›
The USDA says that pecan pies will stay fresh for about three to four days in the refrigerator. Some store-bought pies may have preservatives that extend how long they last, so you can ask your local bakery for their recommendation. But three to four days in the fridge is a good general rule to follow.
What is pecan tart made of? ›
Mix sugar, eggs, corn syrup, melted butter, and vanilla extract in a large bowl until combined; stir in pecans. Spoon filling into each pastry-lined tart tin, filling each 3/4 full.
Can I substitute a pie crust for a tart? ›
Can You Make a Tart with Pie Crust? The short answer is yes. There are a few things to consider: sable has more flavor than pie crust, so if you want the crust to add its own flavor to the dish, you may want to stick with tart dough.
Why are butter tarts so good? ›
You could be forgiven if you've never eaten a butter tart. There is no flashy frosting or elaborate lattice to entice you. It's easy to pass by. But Canadians will tell you that these diminutive treats hold an expanse of flavor and textures: flaky pastry, caramelized crust and a bracingly sweet filling.
Can I eat week old pecan pie? ›
Information. Homemade egg-rich pies such as pecan, pumpkin, lemon meringue and custard must be kept refrigerated after cooking and cooling. Cream and chiffon pies must be stored in the refrigerator. These pies can be kept three to four days.
Can I eat pecan pie that was left out overnight? ›
You can only keep it at room temperature for two hours. Since pecan pies contain eggs, they have more chances to get bad and make you sick. So, if you have kept your pies in the fridge, put them back within two hours. On the other hand, store-bought pies contain preservatives that keep them from spoiling.
How can you tell if pecans are rancid? ›
Fresh pecans have a distinct aroma, characterized by their sweet, nutty scent. They should have a firm, almost crunchy texture and a rich golden or amber color. On the flip side, bad pecans may show signs of spoilage, such as a rancid smell, a shriveled appearance, or a soft and rubbery texture.
Should pecan tarts be refrigerated? ›
According to the USDA, any pie that is egg-rich (such as pecan, pumpkin, lemon meringue, and any custard pie) must be kept in the fridge after baking and cooling. The exception here is some store-bought pies, which may contain preservatives that will allow the pies to be left unrefrigerated.
What is the bitter part of a pecan called? ›
Pecans have two sources of bitterness -- naturally occurring tannins in the kernel and pieces of corky material from the inside of the nut which can adhere to the kernel. Some of the tannin and all of the corky material can be removed by washing the kernels before cooking.
Pies and tarts are both pastry shells, with some sort of filling. Both can be either savoury or sweet. The difference is that pies have a top crust, whereas a tart doesn't.
What makes a tart different from a pie? ›
The main difference is that tarts only have a bottom crust, and the crust is much thicker than a pie crust.
What is difference between pie and tart? ›
While pies look covered from all sides, tarts are open from the top and you can easily see the filling on top. Another difference lies in the base. While pies have a thin and smooth crust, tarts have a rather thick and crumbly crust which crumbles down when pieces are cut from the tart.
Is butter pecan and pecan the same thing? ›
Simply put, butter pecan is a flavor that merges the nutty notes of pecan with rich butter and a hint of sweet vanilla extract. The distinctive flavor of the pecan is hard to pinpoint – even for experts – but is perhaps best described as having sweet, fat, and roasted undertones.
Why is it called a butter pie? ›
With a history as rich as its' filling, (like us!), butter pie is synonymous with Lancashire. Also known as Friday Pie, it was originally created by Catholics in Preston who did not eat meat on Fridays and chose to substitute their beef with butter.
