Yes, you guessed it! It’s Work-In-Progress Wednesday again. At the moment, I could use a week of Wednesday!
The day started with a plan. A plan that included the Legendary Husband being somewhere other than where he wound up today, and doing the hunting and gathering thing tomorrow.
Obviously, hunting and gathering shifted to today. Which meant lots of sorting, measuring, ordering, and calling on my part. Nothing terrifying. Just time sensitive.
Then there’s the whole getting ready for an Art Party thing.
Hand knit, felted hats which appeared from the basement, in the process of being fluffed and embellished with flowers. Roses, of course.
Stacks of Giclées waiting to be signed and numbered.
Small WIP prayer dot canvases for Peace and Hope, drying.
And a flurry of activity involved in ordering new batches of art greeting cards from moo.com Pictures to hunt, decisions to make, proofs to check… you get it. All made possible by my wizard friend Leisa who deciphers what I ask for and pushes the buttons to manifest my dreams.
In between emailing proofs back and forth, Leisa and I had quite the discussion about holiday food and who eats what, or doesn’t. A discussion that was way more fun than the political news!
Long story, short… I now have a recipe for 24 adorable little pecan tarts that is both gluten and corn syrup free. (Leisa is multi-talented!!!)
Just in case you’re curious…
Preheat oven to 350 F.
- 1/2 c. softened butter (In this case, I’d choose salted if you have some.)
- 3 oz. softened cream cheese, preferably organic
- 1 1/4 c. gluten-free flour like Measure for Measure from King Arthur – or all purpose flour if you prefer
- 1 beaten egg, preferably pasture raised
- 3/4 c. brown sugar
- 1 T. melted butter, cooled so it won’t scramble the egg!
- 1/2 tsp. pure vanilla extract
- 1/2 c. chopped pecans (plus more for garnish, if desired)
Place flour in mixing bowl or bowl of food processor. Cut butter and cream cheese in with forks or pulse until small crumbs form, as you would for pie crust. Pat/roll into a 4×6 inch rectangular shape. Wrap in parchment paper and chill for 1 hour.
Mix filling well with wisk or food processor.
Cut chilled dough into 24 equally sized pieces and press pieces into mini muffin tins. These are called Tassie pans at our house! (If you like crispy tart shells, you may blind bake empty shells for 5 – 7 min. or until very lightly browned.)
Fill each cup half full of filling mix. Garnish each tart with pecan 1/2 if desired.
Bake about 20 min.
Cool to room temp before removing from pans and serving.
Please let me know what you think!!! For now… back to Wednesday and lots more WIP’s!
Tomorrow… my piece of the Red Thread is volunteering at an Atlanta rally for Bernie Sanders. I’m sure photos will be involved!