Maple Pecan Tart

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

Wow your family and friends with this golden pecan tart with a blind-baked pastry case for a crisper finish for a dinner party dessert, teatime treat or holidays' celebration. Using coconut sugar and maple syrup to sweeten the filling enhances the caramel flavour and works beautifully with the texture of the nuts and buttery crust. It's perfect served with crème fraîche or vanilla ice cream.

 

Crust	Filling
230 g White spelt flour (or all-purpose flour) A large pinch of sea salt 110 g Unsalted butter, cold and diced 50 ml Water, ice-cold	3 Medium eggs, at room-temperature 100 g Coconut sugar (or brown sugar) 150 ml Maple syrup 50 g Unsalted butter, melted 1 tsp Vanilla extract 1 Large pinch of sea salt 180 g Pecans, toasted and chopped 120 g Pecan halves Crème fraîche or ice cream, to serve (optional)

1. To make the pastry, sift the spelt flour and salt into a large mixing bowl. Add in the cold diced butter and rub the butter and flour together between your fingers until it resembles a bread crumb consistency. Add in ice cold water, then use your hands to bring the mixture together into a dough. Remove from the bowl, wrap and transfer to the fridge to chill for an hour.
2. Roll the pastry out onto a lightly floured surface to 11inch / 28cm round, then lift into a 9inch / 23cm loose-bottomed tart tin. Press the pastry into the base and sides of the tin, trim off the excess dough. Pierce dough all over with fork. Refrigerate the prepared pastry crust for an hour, alternatively put the lined tin in the freezer for 20 minutes. The crust can be made 1 day ahead. Cover and refrigerate.
3. Heat the oven to 190C/375F. Line the pastry shell with baking paper and fill with pie weights (I used chickpeas). Bake for 15 minutes then remove the paper and weights and bake for a further 5-8 minutes or until the shell looks dry. Remove from the oven and leave to cool in the tin.
4. To make the filling, whisk the eggs and coconut sugar together in a large bowl, then add the maple syrup, melted butter, vanilla extract, salt, and continue to whisk until everything is well combined. Add the chopped pecans and mix again to thoroughly combine.
5. Pour the pecan filling into the pastry case and arrange the remaining pecan halves on top. Bake for 35-45 minutes, until set. Leave to cool for 1 hour and serve with crème fraîche or ice cream if desired.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com