The Dutch Pecan Pi Sandies

It's Pi Day 2016

So in honor of this great occasion

Rose's  scrumptious 

Dutch Pecan Sandie cookies

have been converted into a pie.

Well, technically a tart.

With a sugar topping.

Pecans meant to blitz with flour, not sugar.

Wish I could say it was

clever inspiration

but in fact,

it was due to a bumbling mistake.

I was so excited to be using the new

Mini Cuisinart Plus

that my daughter sent for my birthday

that I didn't pay close enough attention.

The previous Mini Cuisinart,

which faithfully saw me through

Rose's Heavenly Cakes

and half way through The Baking Bible,

finally met it's demise.

The motor still works but the

blade doesn't spin.

It's resting.

Before baked

But I carried on

and hoped the sugar and pecans

would cream

with the Buerre Noisette.

It looked like buttercream,

as Rose indicated,

but the flour would not 

incorporate properly.

The dough was crumbly.

After reading Marie's

post

it didn't look like her's at all. 

I didn't think mine would

blend into a dough

that could be rolled.

So I tipped the whole thing

into a tart pan,

tapped it down,

scored and sugared the top,

like British shortbread,

chilled and baked.

Out of the oven

I scored it again while still warm,

removing the ring and let it cool.

Must say,

it's rather good!

This is an amazing recipe,

nothing at all like

the Keebler Elves'

Pecan Sandies

of my youth.

The kitchen smelled incredible

while they baked.

I would have loved

drizzled chocolate

over the top

but 

I followed the recipe

and 

it is delicious.

~

The Baking Bible

by

Rose Levy Beranbaum