dessert for a mexican meal

What to make for dessert after a Mexican meal?  Peach blueberry tart and Mexican wedding cookies. 

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.