Pecan Nut Tart
Tart
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Cook Time
2 h 15 min
Servings
12
Difficulty
Medium
Prep Time
45 Min
Description
This pecan nut tart is a real treat for all nut lovers! The crispy shortcrust pastry base harmonizes perfectly with the sweet, caramel filling and the crunchy pecan nuts. I especially like to bake this tart in autumn, when the nuts are freshly harvested. It's a great eye-catcher on any coffee table and tastes simply delicious, even lukewarm with a scoop of vanilla ice cream. The preparation is a bit more complex, but the result is well worth it! A recipe that is always well received by friends and family.
Ingredients (11 ingredients)
-
240 g Wheat flour Type 405
-
250 g Butter (cold, in pieces)
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70 g Sugar
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2 pinch Salt
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Butter
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Flour
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250 g Pecan nuts
-
230 ml Maple syrup
-
100 g Brown sugar
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1 Pck. Vanilla sugar
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3 piece Eggs (size M)
Preparation (6 steps)
Prepare shortcrust pastry
Put 240 g wheat flour type 405, 170 g cold butter in pieces, 70 g sugar and 1 pinch of salt into the mixing bowl and process for 20 sec./speed 4 into a crumbly dough. Gradually add 3 tbsp ice-cold water through the lid opening and mix for another 10 sec./speed 4 until the dough comes together. Press the dough into a roundish slab, wrap in cling film and refrigerate for at least 1 hour.
Prepare tin and roll out dough
Grease a pie or tart tin (approx. 24 cm diameter) with butter. Roll out the dough on a lightly floured work surface to a circle that is slightly larger than the tin. Place in the tin, forming an edge. Prick the pastry base several times with a fork, then place in the freezer for about 15 minutes.
Chop pecan nuts
Put 150 g of the pecan nuts into the mixing bowl and chop coarsely for 4 sec./speed 5. Transfer and set aside.
Prepare filling
Put 230 ml maple syrup, 100 g brown sugar, 1 pinch of salt and 1 packet of vanilla sugar into the mixing bowl and mix for 10 sec./speed 3. Then add 3 eggs (size M) and beat for another 15 sec./speed 3 to form a homogeneous mixture.
Melt butter and complete filling
Put 80 g butter in the mixing bowl and melt for 3 min./50°C/speed 2. Then add the sugar-egg mixture and stir in for 10 sec./speed 3. Finally, fold in the coarsely chopped pecan nuts.
Bake tart
Remove the pastry base from the freezer and spread the filling on top. Garnish the surface with the remaining, whole pecan nuts. Bake the pie for approx. 1 hour in a preheated oven at 175 °C top/bottom heat, then remove and allow to cool completely before serving.
Finished cooking? Great! 🎉
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Created by
Julia Koch
1
Rezept
0
Kochbücher
Tags
Allergens
- Gluten-containing cereals
- Eggs
- Milk (including lactose)
- Nuts
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