un fortunately, the original can only be accessed via the ny times cooking app, which requires a sub. however, here’s the version i’ll be making for myself:
cream cheese pastry (the orginial used a regular pie crust)
4 ounces cream cheese
4 ounces butter
1 cup flour (?1 /4 cup)
food processor. flatten into disc and refrigerate at least 30 minutes before rolling out. (if in fridge overnight, take it out 15 minutes before rolling.)
100 grams toasted pecan pieces (1 cup)
83 grams dark brown sugar (1/2 cup)
57 grams butter, room temp (4 tablespoons)
1 egg, beaten and divided
1 teaspoon vanilla
1 teaspoon bourbon
set aside 1/3 beaten egg. put pecans and brown sugar in food processor bowl and process until finely ground. add remaining ingredients and pulse until smooth. (if using chocolate, add and pulse a couple of times to distribute evenly.) chill at least 1 hour (up to 3 days) until mixture is cold and solid.
place dough between 2 pieces of parchment paper and roll to 9-inch circle. slide on to baking sheet and remove top piece of parchment. spoon filling onto pastry, leaving 1 1/2 inch boarder. fold pastry over pecan mixture, pleating to hold it in.
refrigerate 1 hour before baking. while tart is chilling, heat oven to 375-degrees. brush dough with reserved egg (if too thick, mix in a bit of water). bake 25-35 minutes. cool at least 30 minutes before serving.