dessert for a mexican meal
When I was in Paris I bought a new tart pan. It is so large that it can feed 12 people. I made the dough the day before and left it whole instead of divided. It was the perfect amount. I used a recipe that I had used a few summers ago for the dough. It is right here.
I formed the pastry in to the tart and covered it with parchment paper and poured baking rice on top. I keep old rice around for years and use it again and again to hold down the crust to be pre-baked. I baked it for about 15 minutes or until the sides began to get done. Then I took the tart out and took the parchment paper off and filled it with sliced peaches and blueberries. I had just sliced up peaches and put in some blueberries in and then mixed it with a few tablespoons of sugar and let that set while the tarts pre-baked. Then I cooked the tart for another 35/40 minutes until done.
The Mexican Wedding Cookies are an old recipe that I had made before too. The real key to this recipe is finely chopping up the nuts in a cuisinart and really whipping the butter. You honestly can't over whip here.
Here is the recipe:
4 sticks of of unsalted butter softened
kosher salt – pinch
1 t. vanilla
3 1/2 cups flour
2 cups powdered sugar + another 2 or so cups more powdered sugar
1 cup pecan halves
Take the nuts and grind in a Cuisinart. Then in a bowl whisk together the flour and nut and a pinch or two salt. In a mixing bowl, cream the sugar and butter together until it is really light and fluffy. Beat in the vanilla. Then slowly beat in the flour/nut mixture until completely mixed in.
Take 1 tablespoon and make a small ball in the palm of your hands and place on a cookie sheet. Put parchment paper down on the cookie sheets first. Bake at 350 for 15-20 minutes until the cookies are just browned. Take the cookies out of the oven and let them cool for about 2-3 minutes. Use a small spatula and a few off at a time and put into a bowl of confectioners sugar. Cover the cookie completely and put on a sheet until they are cooled. You can roll them again after they are cooled to really get the cookies even more powdery.