|Lighter than conventional pecan pie, no sugar added|
Pecan pie is such an American classic, but you seldom see it made in a puff pastry shell. Why not? I am curious to find out how a pecan pie in a French flaky buttery pastry shell would compare to its traditional counterpart.
The truth is: I am more inclined to make piecrusts than puff pastry shells. I’ve made puff pastry once, yes only once and that’s enough, and concluded that I should leave that with the professionals in a temperature-control setting than to endure hours laminating a block of butter and floury dough in a home kitchen, turns after turns.
I have been buying Dafour puff pastry sheets. I found them very easy to work with and with good results. Much to my astonishment to see this store-bought variety with its perfect alternating multi-layers of butter and dough. Really neat! This takes months, if not years, of practice to master. Why bother? Good reasons to opt for a short cut instead of making my own dough.
I have made many crowd-pleasing tarts, sweet or savory, which can be casually assembled using pre-made puff pastry sheets. Almost a no brainer to toss in some nuts or fresh fruits you have around, filled with some cream or jam, you’d get something delectable as well as good-looking, in less than an hour, including time in the oven. I often find myself reaching for this easy and tempting approach, especially in a pinch.
This is my approach with this week’s IHCC mystery challenge. (Visit here to see how more mysteries are being solved.) The pecan pie in puff pastry comes from Jacques Pepin and uses three mystery ingredients: vanilla, pecans and puff pastry. Mission accomplished!