Every now and then an idea about a recipe or ingredient will sink in and I simply can't shake it. It rolls around and percolates, rising up to occupy my mind fully for a moment on the train or at my desk, and then going back to marinate a bit longer.
I had been thinking about a pecan crusted tart in just that way for a month or so. I had even bought a bag of pecan halves, still not sure what exactly I would do with them. Then, while tooling around on Food52 last weekend, I saw this recipe. Action was required.
Makes one 9-inch tart
1 1/2 cup raw pecans
1 to 2 tablespoons honey
2 tablespoons unsalted butter, cold, cut into small chunks
1 cup (approximately) Greek yogurt
2 pints or so fresh raspberries
Heat your oven to 400 degrees. Put the pecans in a food processor and pulse until you have a coarse, crumbly meal.
Transfer the pecans to a bowl and blend in the honey with your fingers. Then rub the chunks of butter in with your fingers (the smaller the chunks you begin with, the easier this will be).
Press this mixture into a 9-inch round tart or pie pan.
Put the pan on top of a rimmed baking sheet to catch any oil that may leak out as it bakes. Bake in the oven for about 12 minutes, until browned and toasty. Remove from the oven and allow to cool completely.
When cool, spread the yogurt into the crust.
Top with berries of your choice. You can serve immediately or keep the tart, covered, in the fridge for a few days, though the crust will become more fragile as it sits because it will absorb moisture from the yogurt.
This is a lovely way to start the day. I loved the sweet pecan and sugar crust, and the thin layer tangy yogurt mixed nicely with it. This tart is definitely a 50/50 split between breakfast and dessert, which makes it all the more fun.
I'd recommend eating this tart on the day it's made or the day after. It held up well for about 24 hours, but after that the moisture from the yogurt took over the crust.