Have you ever baked on a grill? When the hot weather settles in we avoid using the oven; the AC is working hard enough as it is. Now that I have baked on the grill a couple of times, it’s not so hard. Just make sure that what you are baking is not directly over the coals or flame or the bottom will get burnt. Instructions for baking both on the grill and in an oven are included. Set aside and let macerate for 10 minutes. Then fold in the chopped pecans. Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness. If you are baking in the oven, transfer to small-rimmed, lightly buttered baking sheet. If you want a pretty crust for your finished rustic tart, beat one egg with a tablespoon of milk or cream and brush some of it along the top of the tart crust. Sprinkle with coarse sugar. If your grill has a temperature gauge, try to keep the temp between 350°F and 400°F. Cook for 40 to 50 minutes, until crust is lightly browned and the filling is bubbly. Using an oven: Preheat oven to 350°F. Cook tart for 45 to 50 minutes, until the crust is lightly browned and the filling is bubbly. Great served with vanilla ice cream.
