July 12 is National Pecan Pie Day, and to celebrate, Sorrel Urban Bistro dropped off their Texas Pecan Tart at our studios for a taste test. Sorrel is celebrating their 2nd anniversary, and to mark the occasion, the restaurant is revealing their top-secret favorite pecan recipes, so you can enjoy at home!
Local Turkey Fig – Texas Pecan Tart
Basic Pie Dough (Recipe Below)
4 ea Whole Large Eggs
¼ c Agave Nectar
¾ c Vanilla Bean Simple Syrup (Recipe Below)
1/3 c Brown Sugar
¼ c Sugar
½ Tps Salt
2 c Texas Pecans
1 c Turkey Figs
With the Paddle attachment in an Electric Mixer on low combine all the Pie Dough Recipe just until it comes together.
Press out Dough into a tart pan until ¼ inch thick.
In a Pot over medium heat bring Sugar, Water and Vanilla Bean ( Split in two ) to a medium simmer and reduce by half.
With the Paddle attachment in an Electric Mixer Slowly whip the Figs until Mascerated.
Add all the remaining ingredients at medium speed then pour over Pie Dough.
Place in the oven at 350 degrees for 25 minutes or until Slightly firm.
Remove from oven and let rest for 15 minutes until cool and remove from pan.
Basic Pie Dough
2 ½ c Flour
1 Tps Salt
1 Tps Sugar
½ # Butter
¼ + Ice Water
Vanilla Bean Simple Syrup
1 c Granulated Sugar
1 c Water
1 ea Vanilla Bean
2 oz Hudson Corn Whiskey (Hickory Smoke Infused)
1 – 1½ oz Smoked Pecan Simple Syrup
Splash of Club Soda
Garnish with a smoke infused ice ball.
Simple cocktail with a long preparation time. The corn whiskey is placed in a wooden barrel along with smoked hickory chips and allowed to age for at least 6½ weeks. The pecan simple syrup is prepared in-house using hickory smoked pecans and the one part sugar to one part water ratio.
In a rocks glass stir the Whiskey and Simple syrup. Then, gently place the ice ball in the glass. Finally top it all with a splash soda water.