Pecan Tart

Baking and Desserts | Kazakhstani cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

You can additionally add 200 g of dark chocolate to the filling by melting it together with the cream mixture.

Ingredients

Butter - 15 oz
Table vinegar - 0 fl oz
Sugar - 7.2 oz
Water - 5 fl oz
Wheat Flour - 23.5 oz
Salt - 1 tablespoon
Chicken Egg - 5 pieces
Meyer Lemon Juice - 1 fl oz
Light Molasses - 6.3 oz
10% cream - 4 fl oz
Milk - 2 fl oz
Pecan - 8.8 oz

Step by Step guide

Step 1

Take 400 g of butter out of the refrigerator 20 minutes before you start making the dough; it should soften slightly but remain very cold and not melt while kneading the dough. In a bowl, combine vinegar, 100 g of sugar, and water, and mix well. Let it sit for 10 minutes, then stir again to ensure the sugar is completely dissolved.

Step 2

Add the flour and salt to the bowl, then add the butter and turn on the mixer in pulse mode for 1 second, 3–4 times, to lightly combine the mixture. The result should be a flour mixture with visible flattened bits of butter.

Step 3

Place the dough on a clean work surface and gather it into a ball. Sprinkle with a mixture of sugar, vinegar, and water, and use your palm to "spread" the dough away from you, moving from left to right (you can also use a bench scraper for this). Gather the dough again and repeat the "spreading" process two more times, then gather it again. You may need to "spread" the dough 1–2 more times to achieve a more or less uniform consistency; the dough should have a "marbled" pattern of butter, so that it has a slightly flaky texture after baking.

Step 4

Divide the dough into two equal parts, flatten each into a circle about 2 cm thick, wrap in plastic wrap, and refrigerate for 2 hours or overnight. Take the dough out 20 minutes before rolling it out. Lightly dust the work surface and rolling pin with flour. Starting from the center, gently roll out the dough with movements away from you, then turn it about 30 degrees and roll it out again. Repeat the process until you achieve a flat circle about 3 mm thick. Add flour as necessary, but only a little — using too much flour will make the dough taste bad and affect its texture. Aim to roll out by pressing down on the dough to flatten it rather than stretching it. Transfer the dough to a baking sheet, cover with plastic wrap, and refrigerate for at least 2 hours to relax the gluten. For the tart, roll out the dough to a thickness of 4 mm and cut out a circle with a diameter of 30 cm. Gather the leftover dough, roll it out, and you will get another circle of dough with a smaller diameter. Store it in the freezer for future use.

Step 5

Preheat the oven to 170 °C (340 °F). In a heatproof bowl, combine the eggs, 105 g of sugar, and lemon juice, and place it over a double boiler. Using a hand mixer, beat the mixture until it becomes thick and light, holding its shape.

Step 6

Pour the molasses, cream, and milk into a pot, add the butter, and bring to a boil. Gradually pour the cream mixture into the egg mixture, stirring gently. Fold in the pecans.

Step 7

Fill the cooled tart shell with the filling. Bake for 40–45 minutes, until the filling is set. This tart can be stored in a tightly sealed container at room temperature for up to 3 days.