I don't do pecan pies. I just do not. Despite my love of caramel and nuts and pie crust, pecan pie is one of those things that people are yes or no on, and I am no. Why exactly? Can't say. But I don't make them and I don't eat them. There are so many good pies out there, why play around? Also, pecans are expensive.
It's just too early to bail on a bake-through now, though, so I made that Frozen Pecan Tart and now it is frozen and it is awaiting the first day of the new year, when it will be consumed with (presumptive) joy by the assembled crowd at my house. Here's how it went.
The crust: a food processor cookie-style dough, with turbinado sugar (I used raw). The dough was easy to work with, so easy that I didn't go through the elaborate pan-lining strategy outlined by the book, but just lined my tart pan as I always do, and was very satisfied with the results, especially the lack of puffing up in the par-baking. This may be my new go-to tart crust for sweet tarts. I'll probably stick with Dorie Greenspan's savory tart crust, but they're not that different.
The filling is a quick custard with egg yolks, sugar, butter, and golden syrup. I was glad to strain it because there were definitely a few egg bits, but the final product came out delicious. Can't I just eat that with a spoon and skip the whole dreaded pecan pie thing? Whatever.
UPDATE: The tart sliced beautifully, as promised. The filling had more stability to it than I expected, though, and remained reasonably firm even at a warm room temperature, rather than becoming a mess of goo, making it a perfect party dessert.
The pecan pie aficionados were loud in this tart's praise. 'Special,' 'good texture,' and 'delicious' were bandied about, and in general it was popular. I tasted it for authenticity's sake, and while I didn't love it, I think if the filling had been taken to a slightly deeper caramel stage and made into chewy caramels, I would have. Perhaps my pecan pie issue is more of a texture issue, in the end. It was a complete success of its kind.