a lifestyle blog about motherhood, intention, whimsical moments, and wellness
{ Strawberry Pecan Tart}
Mary Beth Johnson is a photographer, blogger, and journalist with a passion for finding beauty in unexpected places and celebrating the everyday. Originally from the east coast, she now lives in Oklahoma with her husband and three children (dubbed “schooners”). From an office full of fingerprints and walls scattered with imperfect artwork, she’s writing her first book, a memoir of her parents’ journey in raising 14 children, and her own lifestyle blog, Annapolis & Company.
{ going to repost a few of these favorite summer recipes !}
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Trust me when I say, this Strawberry Pecan Tart I found from Megan’s Just Five series, is simple at its’ simplest. Pretty at its’ prettiest. And summer at its’ summeriest. {I think that last word is made up.}
//Strawberry Pecan Tart
ingredients:
1 ½ cups raw pecans
2 tablespoons salted butter, cold and cut into pieces
1-2 tablespoons honey
1 pound fresh strawberries, sliced
Half-pint heavy whipping cream
2 tablespoons salted butter, cold and cut into pieces
1-2 tablespoons honey
1 pound fresh strawberries, sliced
Half-pint heavy whipping cream
2 tablespoons of sugar
1 tsp. vanilla or almond extract {I LOVE almond}
To make the whipping cream:
Pop a metal mixing bowl in the freezer for a good 5-10 minutes. Whipping cream likes a good, cold, bowl. Pour the heavy cream in and whip on high speed. While it’s whipping I add sugar {just a few tablespoons} and a splash of almond/vanilla extract. When it’s ready it will be thick, stiff and yummy. Store in fridge till you’re ready to serve the tart.
For the tart:
Begin by preheating the oven to 400 degrees.
Next in a food processor fitted with an S blade, pulse the pecans 20-30 times. You want them to be a course meal, but be careful not to blend too much as they will turn into pecan butter.
In a mixing bowl, mix together the pecans and honey (use 1-2 tablespoons depending on the desired sweetness.) Blend the butter into the pecan-honey mixture using your fingers.
Press the mixture into the bottom of a tart pan (14″x5″ rectangle or 9″ round will work) and bake for 10 minutes in the preheated oven. Remove from the oven and let cool.
Place sliced strawberries on top. Dollop with whipped cream when you are ready to serve.
Source: Passports & Pancakes
I’ve made this several times this summer, all for various eaters. And it has received rave reviews from all of them. I love that the crust is made from pecans, instead of the traditional graham cracker crust. It gives it a really hearty and healthy twist, paired with the lightness of the whipped cream, and the natural sweetness of the strawberries. I’m telling you, you’re going to love it!
–Annapolis & Company.
June 9, 2014
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