When I reflect on this epochal year in my life, it’s too easy to concentrate on the parts of it that have been painful, uncomfortable, overwhelming. And while I know that there is a “time to mourn and a time to dance,” there are so many things that I am thankful for this year; I’m thankful for the grace of enduring friendships, for precious time with my family, a new nephew and brother-in-law. I’m grateful for the stability of employment and healthy babies born to friends, for dear friends beating cancer, for adventure, for a sense of humor, for not going through this year alone, for love.
We’re celebrating the holiday in the South this year at my in-laws. We drove down through nine states and the remnants of a beautiful East Coast Autumn in time for my mom’s birthday, a couple of my youngest sister’s senior year events, had a hilarious evening with friends at our favorite pub in Atlanta. We have eaten a little more BBQ than I care to admit. We’ve been having weather that is warm enough to allow us to sit outside with a fire and play guitar. We’ve had time to connect with friends that usually get squeezed by the holiday rush. It’s been nice.
I’m grateful to have been cooked for a good bit on this trip. In contrast to last Thanksgiving where my brother and I did an Amazing Race-meets-Top Chef Lightening Round style turkey dinner between his kitchen and our hotel at the beach in La Jolla, the only thing I really cooked this Thanksgiving dinner was a rather homely but delicious pecan tart. The recipe comes a little late for all of your Thanksgiving dinners, but it’s also eminently suitable for Christmas dinner, or Thursday night supper for that matter.
2 tablespoons unsalted butter, cut into squares
1/4 cup sugar
1/4 teaspoon salt
1/2 cup maple syrup
1/2 cup corn syrup
6 ounces pecans, toasted and broken up into large pieces
1 recipe of Cream Cheese Tart Pastry
With the oven rack in the middle of the oven, par-bake the pie crust at 325 degrees.
Meanwhile, melt butter in a heat-proof bowl over simmering water. Remove from heat. Mix in sugar and salt until all of the butter is absorbed. Beat in eggs, then syrup. Return bowl to hot water; stir until mixture is shiny and hot, about 130 degrees. Remove from heat; stir in pecans.
As soon as the pie crust comes out of the oven, reduce the heat to 275 degrees. Pour pecan mixture into hot pie shell. Bake until the center feels soft-set, like gelatin, when gently pressed, 35-40 minutes. Transfer to cooling rack and let it cool completely.
The tart shell is the same one used for the lemon tart in “Sweetart” except that I omit the pistachios.
Cream Cheese Pastry
Makes 1 9-inch pie or tart crust
1 1/4 cups all- purpose flour
2 tablespoons sugar
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened but still cool
2 ounces cream cheese, softened but still cool
Lightly grease your baking tin. Whisk flour, sugar, and salt together.
Beat butter and cream cheese together with your electric mixer at medium-high speed until completely homogenous, about 2 minutes. Add flour, sugar, and salt and mix on medium low until the mixture looks like coarse cornmeal. Increase mixer speed and beat until dough forms large clumps and pulls away from the bowl.
Form into a disk and press into the pie tin with your fingers, working out from the center and up the sides until the dough is evenly distributed.
Wrap well and refrigerate for at least 1 hour.
Bake at 325 for 35- 40 minutes for a fully baked crust or 20-25 minutes for a partially baked crust.