Not wanting to risk him being fired over rock hard brownie edges I set out to find another test recipe. Maple Pecan Tartlets sounded like they might be a winner. I had a majority of the ingredients and after a quick drive to the store I picked up the pecans and ground cinnamon I needed along with a 6 pack of Coors Light per Mr. Sideline Chef's request. Probably to help make a baking disaster more palatable if one was to occur.
After a few "oh schnike" moments such as: running out of all purpose flour and substituting 100% whole wheat flour, having to call my mom to find out if the KitchenAid stand mixer will form the pastry dough into a ball or if I would need to do it by hand, and then following what the original recipe called a serving size for the pastry cups and realizing it didn't make a cup and making the decision to make only one dozen cups instead of 2 dozen, I was feeling a bit anxious.
I was fretting while they were baking for 25 minutes. The fate of these Maple Pecan Tartlets rested with Mr. Sideline Chef and whether he would deem them worthy or not. After they cooled down enough I plated one tiny tartlet for him. I literally stood hovered over his plate, elbows on table with my face up in his, and anxiously waiting to hear his response. I could see a piece of the tartlet rolling around the inside of his cheek.
Tell me damn it. "It taste like a brown sugar pop-tart. I'm not a fan of pecans. They're small. Can I please have another one?" After plating the second one he gave me the validation I needed and told me I will need to make at least 2 dozen of them to take. "How much did it cost to make?" Oh goodness! Was this his way of suggesting that this recipe didn't taste like a million bucks and worthy for his supervisor?
No. He deemed them worthy and put an end to my worrying over what dessert would be presented to our hosts for Thanksgiving. Now that dessert is covered what in the hell am I going to wear?
MyRecipes.com and Christmas with Southern Living, 1996
Makes 2 dozen... I don't think that is correct. I ended up with 1 dozen since I needed to use twice the amount of the Cinnamon Pastry Dough.
Stars of the Show for the Cinnamon Pastry Dough:
- 1 (3 oz) package cream cheese, softened
- 1/3 cup butter
- 1 cup all purpose flour - I used 1/8 cup all purpose flour and substituted the additional amount with 100% whole wheat flour
- 3/4 tsp ground cinnamon
And Action:Beat cream cheese and butter at medium speed with a mixer until creamy. Gradually add flour and cinnamon, beating at low speed just until the ingredients are blended. Wrap dough in wax paper, and chill for 2 hours.
Stars of the Show for the Maple Pecan Tartlet Filling:
- 3/4 cup brown sugar, firmly packed
- 1/4 cup maple syrup
- 1 tbsp butter, melted
- 1/8 tsp salt
- 1 large egg, lightly beaten
- 3/4 cup finely chopped pecans, toasted
Bake at 325° for 25 minutes or until set. Cool slightly. Remove from pans, and cool completely on a wire rack.
That's it! Thanksgiving table scape worthy!!!