Community Magazine August 2016

Style SPIRIT & FORTHEWOMANOFTODAY smart cookie ! ENO 70 COMMUNITY MAGAZINE ESTHER SASSOON Mini Pecan Tarts An elegant touch to any dessert table, these tarts taste delicious and despite their fancy appearance, are fairly easy to make. The perfect sweet for any occasion! Ingredients for the Crust: Ingredients for the Filling: Directions for the Crust: Directions for the Filling: • 1 cup of sugar • 1 egg • 1 tsp vanilla • 1 tbsp orange juice • 2 1/2 cups flour • 1 tsp baking powder • 1 stick of margarine • 1/2 cup honey • 1/2 cup brown sugar • 1 egg • 2 tbsp oil • Pinch of salt • Pecans 1. In an electric mixer, cream margarine and sugar. Add vanilla, eggs, and orange juice. Mix the flour and baking powder together and add to the dough. 2. Roll and cut out the dough. For a pretty crust, use a scalloped 1 1/2 to 2-inch round cookie cutter with scalloped edges. 3. Grease nonstick mini cupcake pan very well. Gently press the dough into the cupcake holes. Make sure to seal any cracks with dough. 1. Mix together all filling ingredients aside from the pecans. 2. Use a teaspoon to carefully place filling into the tarts, without spilling over. Place two pecans in each tart. They can overlap. 3. Bake on 350 degrees for half an hour. While the tarts are still warm, use a butter knife to gently prod them from the pan. 4. Chill and serve. Esther Sassoon, professionally trained event planner and pastry chef, has been sweetening events for the last 6 years. She is available for dessert demos and classes. Esther can be reached at esthersassoon1@gmail.com or by phone - 347 421 5739. 1. Don’t roll the dough too thin. This will cause the dough to crack, the filling to fall through the cracks, and the tarts to stick to the pan. 2. A two-inch flower cookie cutter also works beautifully, adding a very nice finish. 3. Drizzle with chocolate for a different twist on taste.