18
Sugar Dough

Makes about 1 1/2 pounds or two 9-inch tart shells

INGREDIENTS
2 1/3 cups cake or pastry flour
1/3 cup sugar
1/2 pound (2 sticks) unsalted butter, chilled, cut into small pieces
2 egg yolks
1 or 2 tablespoons heavy cream
METHOD
1In a food processor fitted with the steel blade, combine the
flour and sugar. Add the butter and process until the texture
resembles fine meal.
2In a small bowl, whisk together the yolks and 1 tablespoon of the
cream. Scrape into the machine and process until a ball begins to
form, using the additional tablespoon of cream, if necessary. Remove
the dough from the machine, and on a lightly floured surface, press
down into a circle. Wrap in plastic wrap and refrigerate for at least
1 hour.
3Use as needed.
Recipe courtesy Wolfgang Puck
17
Pecan Pie

This is an American classic, but one that requires special attention to

avoid cloying sweetness or a soggy crust. I like to toast the pecans

before combining them with the other ingredients. And a moderate

oven works better than a hot one.

Makes one 10-inch tart, to serve 6 - 8

INGREDIENTS
1 1/2 cups light corn syrup
3/4 cup sugar
3/4 cup light brown sugar
4 eggs
2 egg yolks
3 tablespoons unsalted butter
1/2 recipe Sugar Dough (see separate recipe page 17)
1 1/2 cups pecan halves
METHOD
1Preheat the oven to 350 degrees F.
2In a large skillet over medium heat, toast the pecans, shaking
frequently, for about 7 minutes or until golden and fragrant.
3Place the corn syrup, sugars, eggs, and egg yolks in a mixing bowl.
Beat well.
4Heat the butter in a small skillet over medium heat until it turns
brown and has as nutty aroma. Stir it into the corn syrup mixture.
5Line a 10-inch tart pan with the Sugar Dough. Arrange the pecan
halves in the bottom of the shell. Ladle the filling over the pecans.
6Bake the tart for 40 to 45 minutes, or until a skewer inserted
near the center comes out clean. Remove and let cool at
room temperature.
7Cut into wedges and serve with rum-flavored whipped cream or a
scoop of vanilla ice cream.
Recipe courtesy Wolfgang Puck
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