1 1/4 cups all purpose flour (spooned and leveled)
1/4 teaspoon salt
1/3 cup sugar
8 Tablespoons butter-cut into small size pieces
Preheat oven to 375 degrees.
Place flour, sugar, salt and butter in bowl of food processor. Process until large moist pieces form-when you grab a handful it should hold together.
Dump contents of processor into tart pan.
With floured fingers press dough evenly along bottom of pan and up the sides. This takes a little time and patience. Hang in there and it will be fine.
Freeze dough filled pan for 15 minutes.
Remove pan from freezer, prick the bottom of the crust with a fork repeatedly.
Bake for 20-25 minutes until golden.
Cool on a rack completely.
(adapted from Everyday Food July/August 2005)
1 ½ sticks of unsalted butter (12 Tablespoons)
5 Tablespoons sugar
7 Tablespoons dark brown sugar
2 teaspoons instant coffee or espresso powder
½ cup all purpose flour
½ teaspoon salt
½ cup Ghiradelli 60% Cacao Chocolate Chips
1 cup pecan halves
Preheat oven to 325 degrees
Heat pecans in toaster oven or in a skillet over medium heat until fragrant. Keep an eye on them-you do not want to waste them so don’t let them burn! Set aside and let cool.
Place both sugars in large heatproof mixing bowl. Set aside.
Heat butter in medium skillet and melt over medium-high heat until the melted butter turns dark golden and smells nutty. 2-5 minutes.
Carefully pour hot butter over sugars and whisk thoroughly to combine. Allow to cool 2 minutes.
Add eggs and coffee powder to sugar/butter mixture and whisk thoroughly until fully incorporated.
Add flour and salt to sugar/butter/eggs and coffee mixture and whisk gently first to combine and then vigorously until flour is completely mixed in. Batter will look like caramel.
Stir in pecans and chocolate chips with wooden spoon or spatula.
Spoon batter into cooled tart pan and smooth.
Bake 55 minutes-1 hour. Top of tart may sport little crackles.
This pie is easier to cut if it has cooled completely.
Yield-One 9” pie or tart.