TITLE: Tender Greens | Cookbook | Pecan & Tangerine Pie
Tender Greens | Cookbook | Pecan & Tangerine Pie
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DESC: Pecan & Tangerine Pie Yield: 5 to 6 tarts or 1 pie This Pecan & Tangerine Pie is a festive holiday pie that is a traditional pecan pie with a fresh twist. A good helping of tangerine zest brightens up the pie, while it offsets the sweetness slightly. It is perfect served at room temperature or warm with sweetened whipped cream.  If tangerine zest is not desired, this pie can be made without it for a traditional pecan pie. Pie Dough Ingredients:          8...
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Pecan & Tangerine Pie

Pecan & Tangerine Pie

Yield: 5 to 6 tarts or 1 pie

This Pecan & Tangerine Pie is a festive holiday pie that is a traditional pecan pie with a fresh twist. A good helping of tangerine zest brightens up the pie, while it offsets the sweetness slightly. It is perfect served at room temperature or warm with sweetened whipped cream.  If tangerine zest is not desired, this pie can be made without it for a traditional pecan pie.

Pie Dough

Ingredients:

         8 ounces (or 2 sticks) butter; diced and chilled

         2¼ cups flour; chilled

         1 teaspoon salt

         1 teaspoon sugar

         2-4 tablespoons ice water

Directions:

  1. In a food processor, combine the flour, salt and sugar. Pulse to combine.
  2. Add the butter and pulse until mealy and no lumps of butter remain.
  3. Slowly add the ice water, 1 tablespoon at a time, until the dough just starts to come together. All of the ice water may not be needed for the dough to come together.
  4. Flatten the dough into a disc and wrap tightly in plastic wrap. Chill for at least one hour.
  5. When dough is ready, roll and press into 6 sprayed tart rings or 1 nine inch pie dish.
  6. Chill until filling is ready.

Filling

Ingredients:

         1¾ cup granulated sugar

         ¼ cup dark corn syrup

         2 ounces (or ½ stick) unsalted butter

         2 teaspoons cornstarch

         3 eggs

         ¼ tespoon salt

         1 teaspoon vanilla extract

         1 tablespoon tangerine zest

         2½ cups pecans; lightly toasted

Directions:

  1. Combine the sugar, corn syrup, butter and cornstarch in a saucepan and cook over medium heat. Bring to a boil and whisk constantly for 1 minute. Remove from the heat and let cool to room temperature.
  2. Add the eggs, salt, vanilla, tangerine zest and pecans.
  3. Pour the filling into each unbaked tart shell.
  4. Bake at 325 degrees high fan until filling is puffed and edges of tart shells are golden.Serve warm or at room temperature with sweetened whipped cream.
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