p.h.d.elicious cooks plants in tiny kitchens

Plant-based Cooking!

Pecan Tarts

with 2 comments


Here’s how I used the leftover pastry from the Florentine Pie! I veganised and halved the Blender Pecan Pie recipe (to make six tarts) from my all-time favourite cookbook… Farm Journal Complete Pie Cookbook from 1965. You know it’s a mid-20thC American baking recipe when it has corn syrup! The filling bubbled up a lot and then settled back down, making for a candy-like border at the end. I don’t know how or whether to fix this: thoughts?

Vegan Blender Pecan Tarts (double to make 12 tarts or a regular-size pie)
1 egg (I replaced this with 1 T. ground flax, 3 T. water, plus about a tablespoon of flour and a teaspoon of arrowroot for good measure)
1/3 c. sugar
1/4 t. salt
1/4 c. light corn syrup (I used dark)
1 T. Earth Balance or other vegan margarine, melted
1/2 t. vanilla
1/2 c. pecans
6 pecan halves

Put “egg,” sugar, salt, corn syrup, EB, and vanilla in blender and blend well. Add the 1/2 c. pecans and blend just until nuts are coarsely chopped. Pour into tart shells (I filled them about 1/2-2/3 full- any more and they would have spilled over.) Place pecan halves on top (mine sunk during baking, fyi). Bake at 425F for 12 minutes, reduce heat to 350F, and bake about 20-25 mins. more, watching to make sure the pastry isn’t burning… the recipe for the pie says 15 mins. at 425 and 30 mins. at 350, so as long as your pastry isn’t burning, feel free to keep baking the tarts a little longer than I’ve said.


Written by phdelicious

February 1, 2009 at 12:26 am

Posted in Baking

2 Responses

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  1. Mmmm Mmmm Mmmmmm!
    I can almost imagine what those taste like!!
    Toffee -y and gooey and Mmmmmm YUM!

    Using Flax is the only egg replacer I like to use so this recipe pleases me even more.
    Thank you so much – these are on my itinerary.

    Jeni Treehugger

    February 1, 2009 at 9:12 am

  2. Hooray! Hope you like them!


    February 1, 2009 at 7:39 pm

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