Maple Pecan Tart

makes 8-10 servings

Dough:
1/4 c. + 2 Tbsp. (90 mL) butter, softened
1/2 c. (125 mL) icing sugar
2 egg yolks
1-1/2 c. (375 mL) all-purpose flour, divided
1/8 tsp. (0.6 mL) salt
1 Tbsp. (15 mL) whipping cream or half and half

Filling:
1/4 c. (60 mL) butter
3 eggs, beaten
2/3 c. (150 mL) packed brown sugar
2/3 c. (150 mL) maple syrup
1-1/2 tsp. (8 mL) vanilla
Pinch of salt
1-1/2 c. (375 mL) pecan pieces, finely chopped

To make dough: In a medium-sized mixing bowl, cream butter with an electric mixer on high until light and fluffy. Add icing sugar. Scrape bowl. Add egg yolks and mix well. Add salt and half the flour. Add whipping cream and the remaining half of the flour. Mix until just combined. Transfer dough to a floured surface and knead gently until dough comes together. Wrap dough in plastic wrap and flatten into a disk. Refrigerate for at least half an hour or overnight. When ready to use, remove dough from refrigerator. Roll dough on a floured surface into a circle large enough to fit into a 9" (23 cm) tart pan with a removable bottom. The dough should be about 1/4" (0.6 cm) in thickness. Gently lay the tart dough in the pan. Press gently into the bottom and sides of the pan without stretching dough. Trim any excess dough evenly across the top of the pan. Place the pan in the refrigerator for half an hour to allow dough to rest. Meanwhile, prepare tart filling. (Note: Dough scraps can be rerolled and wrapped in plastic wrap to save for another use. Or, as a simple garnish idea, roll the scraps into a ball and then into a circle about 1/4"/0.6 cm in thickness. Using small leaf-shaped cookie cutters, cut out as many dough leaves as desired. Brush with a bit of whipping cream and bake on a separate tray for about 5-6 minutes or until golden brown. Allow to cool before using to garnish the tart.) To make filling: Melt butter in the microwave and allow to cool slightly. In a mixing bowl, combine the eggs, brown sugar, maple syrup, vanilla and salt. Add butter and mix until everything is well combined. Add finely chopped pecans and stir until well combined. Set aside. Preheat oven to 375°F (190°C). Remove tart pan from the refrigerator and place on a baking tray. Pour the maple pecan filling into the tart pan and bake for 25-30 minutes or until crust is golden brown and the centre of the tart is set and slightly puffed. Remove from oven and allow tart to cool completely before serving. To serve, slice tart into wedges. Serve each piece with a scoop of vanilla ice cream or a dollop of whipped cream sweetened with maple syrup. Garnish with baked dough leaves if desired. The tart can be refrigerated for 3 days or frozen for up to 2 months.

Calories: 458; Protein 6.3 g; Carbohydrate 50.7 g;
Fibre 1.8 g; Fat 27 g/serving

< return to gourmet recipes