Don't know what came over me, but last night after I got home from work, (yes I do have a real daytime grown-up job) and in between the Christmas decorating, photo taking, and blogging, I decided to bake a pie! This one happens to be one of my all time favorites. I have to say though, I felt a bit silly eleven o'clock at night whipping out my camera and snapping photos. I truly believe that photographing food is definitely an art and I have so much respect for the photographers of all my favorite foodie magazines! Trust me though, I guarantee this tastes much better than it looks.
Bon Appetit! Ingredients:
For the pastry dough:
1 1/4 cups soft winter-wheat flour, such as
White Lily brand, or cake flour
1/2 tsp. salt
1/4 cup cold solid vegetable shortening
4 Tbs. (1/2 stick) cold unsalted butter, cut
into small cubes
3 to 6 Tbs. ice water
For the filling:
3/4 cup sugar
3/4 cup light corn syrup
1/3 cup unsalted butter, melted
3 eggs, lightly beaten
2 Tbs.Brandy (optional)
1 Tbs. grated orange zest
1 tsp. vanilla extract
1/4 tsp. salt
1 cup coarsely chopped pecans
1/4 cup good quality chocolate chips
Directions:
To make the pastry, in a bowl, stir together the flour and salt. Add the shortening and cut in with a pastry blender, 2 knives or your fingers until the mixture resembles cornmeal. Add the butter and cut in until it forms tiny pea-size balls. Add the ice water a little at a time, stirring and tossing with the pastry blender or a fork until the mixture holds together. Gather the dough into a ball and flatten into a disk. Cover with plastic wrap and refrigerate for 30 to 60 minutes. On a lightly floured work surface, roll out the dough into an 11-inch round about 1/8 inch thick. Fold the round into quarters and place in a 9 1/2-inch nonstick or traditional tart pan with a removable bottom. Unfold, then press gently into the bottom and sides of the pan. Trim the overhang even with the pan rim. Refrigerate until ready to fill.
Position a rack in the lower third of an oven and preheat to 325°F.
To make the filling, in a bowl, stir together the sugar, corn syrup, melted butter, eggs, bourbon, orange zest, vanilla, salt,chocolate chips, and chopped pecans. Pour into the chilled pastry shell and place the pan on a baking sheet.
Bake until the center is slightly soft to the touch, the edges are set and the crust is golden brown, 45 to 55 minutes. Transfer the pan to a wire rack and let cool for 30 minutes, then remove the pan sides and slide the tart off the pan bottom onto a serving plate. Serve warm or at room temperature. Top with whipped cream. Serves 8.
I always love card shopping and am always finding new ones to add to my collection. I look at them as individual pieces of art. I feel a little guilty though, especially at the holidays, sending one that I didn't make myself. So...I try to incorporate them into the gifts that I make each year. This year I found 2 cards that were just perfect for giving all my baked treasures. After all...it's all in the packaging. And those who know me best, know that I am a sucker for packaging! The card above, with the mouse baking and the great sentiment,was just too perfect on top of the boxes I gave as gifts to my friends who were at the Christmas Dinner. The smaller version below worked out great for the girls from the book club. I had found the card during the summer and it summed up our "No Guilt Book Club" perfectly!
Use the outside of the box as a template for the bottom layer of decorative paper. 
I used small mini muffin paper liners to hold the cookies. 
Layer the heaviest cookies on the bottom. I used my Toffee Bars.
Cut a piece of chip board the same size as the bottom decorative layer. This will act as the bottom of the next layer of cookies. I used a round decorative punch to cut out a section on the side. This makes it easier to remove and get to the layer below.
Use the lightest cookies for the top layer. If your box is deep enough for additional layers, just start from heaviest to lightest. These are sugar cookie snowflakes and Nighty Nights!
Use what ever card or decorative paper suits the occasion for the top of the box, tie with a bow and your done! There are plenty of box companies out there on line to choose from. I've found that Paper Source has a really great selection of interesting shapes and sizes and have a substantial weight to them. Not especially expensive either. Baked gifts are such a treat and take time, energy, and love...however you choose to gift them should be as special as what is inside. Happy baking, and Merry Christmas!
