The Perfect Pecan Tart
Luscious, gooey caramel coated pecans in a crisp buttery tart shell.
Ingredients
Tart Shell
- 125 g or 1/2 cup unsalted butter (diced, cold but not soft)
- 65 g or 1/2 cup icing sugar
- 1 large egg
- 260 g or 2 1/4 cup all-purpose flour
- 30 g or 1/8 cup ground almonds
Egg wash
- 1 egg yolk
- 4 g or 1 tsp. vanilla extract
Pecan Filling
- 125 g or 1 cup pecans (toasted and roughly chopped)
- 2 medium eggs
- 92 g or 1/4 cup corn syrup
- 50 g or 4 tbsp. dark brown sugar
- 40 g or 2 tbsp. maple syrup
- 4 g 1 tsp. vanilla extract
- 28 g or 1/8 cup unsalted butter (melted but not hot)
Garnishing
- 8-10 pcs. whole pecans (toasted)
- icng sugar
- 1 scoop for each slice vanilla ice cream
Instructions
- To make the tart shell, place butter, and icing sugar in a stand mixer with a paddle attachment. Turn the power to a low setting and start mixing everything until smooth and with no lumps. Add the egg and mix it just enough to break the eggs. Add all-purpose flour and almond flour. Continue to mix everything at a low speed, for a total of 3 minutes. you can continue mixing by hand or spatula. Wrap the dough with plastic wrap and form it into a disk so it’s easy to roll later. Place the dough in the fridge for 30 minutes or until the dough is firm.
- Sprinkle some flour onto your work surface and roll the pin across the dough gently. If you feel like the dough is getting soft that means the butter is melting and you need to firm it up in the fridge for a couple more minutes. Then continue rolling it. The thickness should be about 2-3mm. And should fit a 12-inch round tart pan with a removable bottom. Transfer the dough onto the tart pan by lifting the dough carefully using a rolling pin. Gently press the sides of the pan using your fingers and cut the excess dough. You need to keep it in the fridge to firm up so that when you bake it, it won't shrink down.
- Blind baking:Place a crumpled parchment paper over it and add pie weights. Bake at 160’C / 320'F for 12 minutes. Remove the pie weights and brush the insides of the tart shell with a scrambled egg yolk mixed with vanilla extract. Place it back in the oven and continue to bake it for 3 more minutes. After it's baked, keep the tart shell in its pan and start making the filling.
- For the Pecan Filling, simply whisk corn syrup, brown sugar, maple syrup, eggs, vanilla extract, and butter until well combined. Spread the pecan nuts onto the tart shell and pour the liquid mixture over it. Gently shake the tart pan to make sure the filling is even. Bake at 160'C / 320'F for 25-30 minutes. Keep it in the tart pan and let it cool for 30 minutes on a cooling rack.
- Remove the pecan tart from the pan carefully. Dust the edges of the tart with some icing sugar and dust some as well onto a few pieces of whole pecans. Use them to decorate the Pecan Tart as you like. Cut them into slices and serve them with vanilla ice cream.