Description
This classic Tarte aux noix de pécan features a buttery pie crust filled with a rich and gooey pecan filling made with maple syrup, bourbon, spices, and a smooth egg custard. Perfectly baked until set and garnished with whole pecans on top, it is a delightful dessert that balances sweetness and nuttiness, ideal for special occasions or cozy gatherings.
Ingredients
Scale
Pie Crust
- 1 batch of pâte à pie (my favorite pie dough recipe, chilled for at least 4 hours)
Pecan Filling
- 350 g pecan halves + extra for decoration
- 95 g brown sugar
- 60 g granulated sugar
- 1/2 tsp cinnamon
- 1 tsp vanilla paste
- 1/2 tsp salt
- 225 g maple syrup
- 2 tbsp bourbon (e.g., Jack Daniels)
- 4 medium eggs, beaten
- 60 g unsalted butter
- 3 tbsp all-purpose flour (T55)
Instructions
- Prepare the Pie Crust: Make your favorite pâte à pie recipe and chill it in the refrigerator for at least 4 hours. Once chilled, roll out the dough and line a 22 cm diameter tart pan. Place the prepared crust in the freezer while you prepare the filling.
- Preheat Oven: Set your oven to 200°C (about 400°F) to preheat while assembling the filling.
- Arrange Pecans: Place the 350 g of pecan halves evenly on the bottom of the chilled pie crust in the tart pan.
- Mix Sugars and Flavorings: In a mixing bowl, combine the brown sugar, granulated sugar, cinnamon, vanilla paste, salt, bourbon, and maple syrup. Stir until smooth and homogeneous.
- Add Eggs: Beat 4 medium eggs lightly and incorporate them into the sugar-spice mixture until fully blended.
- Melt Butter and Incorporate Flour: In a small saucepan, melt the unsalted butter over low heat. Once melted, add all the flour at once and whisk vigorously for about 30 seconds to form a smooth roux-like mixture. Remove from heat.
- Combine Mixtures: Pour the butter-flour mixture into the main filling bowl and whisk thoroughly to combine all ingredients into a smooth filling.
- Assemble Filling: Pour the prepared pecan filling over the nuts in the tart shell, ensuring even distribution. Optionally, decorate the top with additional pecan halves for a beautiful finish.
- Initial Baking: Bake in the preheated oven at 200°C for 15 minutes. After 15 minutes, cover the tart loosely with aluminum foil to prevent over-browning and burning.
- Continue Baking: Reduce oven temperature to 180°C and bake for an additional 45 to 55 minutes, until the filling is set and firm to the touch.
- Cooling and Chilling: Remove the tart from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours before slicing to ensure the filling firms up properly.
Notes
- It is crucial to cover the tart with aluminum foil after the first 15 minutes of baking to prevent the edges from overcooking and the pecans on top from burning. This step preserves both texture and appearance.
- Chilling the pie dough for at least 4 hours enhances the dough’s texture and prevents shrinking during baking.
- Allowing the tart to chill completely before slicing ensures clean slices and a fully set filling.
Nutrition
- Serving Size: 1 slice (approx. 100 g)
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 100 mg
