Crispy Pecan Tart
Baking and Desserts | Author's cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
13
🍽️ Servings
6
Description
Recipe by John Smith, chef at a local American bistro.
Ingredients
- Butter - 4.1 oz
- Sugar - 1.8 oz
- Wheat Flour - 4.4 oz
- Almond - 3.4 oz
- Corn Starch - 1.2 oz
- Chicken Egg - 6 pieces
- Maple syrup - 2 fl oz
- Muscovado Sugar - 4.2 oz
- Cinnamon - 0 oz
- Dark rum - 0 fl oz
- Vanilla salt - 0,3 pieces
- Pecan - 6.2 oz
- Liquid Glucose - 2.8 oz
Step by Step guide
Step 1
Prepare the dough for the base. Place softened butter (75 g) in a blender bowl and beat it with sugar until the sugar is completely dissolved.
Step 2
Add 2 eggs one at a time, mixing the mixture each time.
Step 3
Sift the wheat flour (125 g) and almond flour (15 g) into a bowl, add the corn starch, and knead the dough until smooth.
Step 4
Roll the dough into a ball, then flatten it between two silicone mats to a thickness of 5–7 mm.
Step 5
Press the dough into a round tart pan with a diameter of 23–25 cm. Make sure to press it well against the sides and bottom of the pan. Prick the bottom with a fork in several places.
Step 6
Bake the tart crust in a preheated oven at 356°F for 25 minutes.
Step 7
Prepare the filling. Melt 40 grams of butter and pour it into a blender.
Step 8
Add maple syrup, glucose, eggs (4 pieces), rum, vanilla, cinnamon, and muscovado sugar. Blend until smooth.
Step 9
Chop the pecans with a knife, but not into a powder; aim for pieces the size of a grain of rice.
Step 10
Fold the pecans into the filling, and also incorporate the almond flour.
Step 11
Spread the filling into the tart, smooth it out, and bake in a preheated oven at 356°F for 25 minutes.
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