Classic Pecan Tart
Delicious pecan tart made with sweet shortcrust pastry, a maple and golden syrup filling, plus a touch of citrus.
Servings: 1 9-inch tart
Equipment
- 1 9-inch perforated tart pan
Ingredients
Tart Crust
Pecan Tart Filling
- 60 grams unsalted butter
- 165 dark brown sugar
- 3 grams cornstarch sifted
- 120 grams Lyle's golden syrup
- 50 grams maple syrup
- 1 Tbsp Armagnac (cognac or bourbon)
- 2 tsp vanilla extract or vanilla bean paste
- ½ tsp fine sea salt
- ½ tsp ground cinnamon
- ¼ tsp allspice
- 1 Tbsp orange zest (zest from one large orange)
- 150 grams eggs lightly beaten with a fork
Egg Glaze
- 1 large egg
Glaze
- 3 Tbsp apricot or orange jam
- 1 Tbsp water
Instructions
Pâte Sucrée Tart Crust
- Roll out tart crust between two sheets of parchment paper to 1/4-thickness. Cut a circle about 2 inches wider than your tart pan. Save excess dough by wrapping in plastic wrap and freezing for another day.Sweet Tart Pastry - Pâte Sucrée
- If the tart dough has gotten soft, pop in the fridge for about 10-15 minutes before lining your pan. Lower the dough into the tart pan, gently pressing it into the corners and agianst the sides. Allow the excess to fold over the sides. Take your rolling pin and glide across the tart pan to cut away the extra dough.
- Freeze: Dock the pie with a fork across the bottom. Place the pan in the freezer until the dough is firm. About 15-20 minutes. Meanwhile preheat the oven to 350℉ (180℃) and position a rack in the center.
- Par-Bake: If you're new to lining tart pans or you aren't using a perforated tart pan and perforated baking pan, line the frozen pie crust with foil or parchment paper. Fill with baking weights, dried rice or beans. Place the tart pan on a baking sheet. Bake for 15 minutes. Then, remove the lining and weights and bake a further 5 minutes.
- I use a perforated tart pan and baking pan, so I do not line my dough with baking weights to par-bake the crust. Instead, I bake for the full 20 minutes with an empty frozen dough lined pan.
- Seal the Crust: Make the egg wash by beating the egg and water together in a small bowl with a fork.
- Remove the tart crust from the oven, brush the bottom and sides lightly with egg wash. Return to the oven for just one minute to dry out the egg and seal the dough. This prevent the crust from getting soggy with the filling.1 large egg
- Take the pan from the oven again and set aside while you make the filling. Do not remove the tart shell from the tart pan.
Pecan Tart Filling
- In a large saucepan on medium-low heat, melt the butter. Add in the brown sugar and sifted cornstarch, whisk until smooth.60 grams unsalted butter, 165 dark brown sugar, 3 grams cornstarch
- Stir in the golden syrup, maple syrup, vanilla, bourbon, cinnamon, salt, and orange zest. The brown sugar should be melted and all the liquid sugars smooth and glossy.120 grams Lyle's golden syrup, 50 grams maple syrup, 1 Tbsp Armagnac, 2 tsp vanilla extract or vanilla bean paste, ½ tsp fine sea salt, ½ tsp ground cinnamon, 1 Tbsp orange zest, ¼ tsp allspice
- Remove the pan form the heat and whisk in the eggs until smooth.150 grams eggs
- Stir the pecan halves into the sugar liquid for an even coating. Pour the filling into the par-baked crust. Leave a 1/8-inch space from the top of the crust, as the filling will thicken and puff up slightly in the oven.
- Bake: With the filled tart pan placed on a baking sheet, bake on the middle oven rack for 30-35 minutes. Tarts are not as deep as pies, so they will bake a bit quicker. The pecans will float to the top and the "sugar goo" will thicken into a custard. When the pie is baked, it will look mostly set with only a slight jello wiggle in the very center. The center of the pie should register 200°F (93°C) on an instant read thermometer.
- When the pie is ready, place it on a wire cooling rack to cool completely.
- Carefully remove the pie from the tart pan onto a serving tray. Let sit for 2hrs to allow the filling to fully set.
Topping
- Warm the water and jam in the microwave for about 15-20 seconds. Stir with a fork to make a warm simle syrup.3 Tbsp apricot or orange jam, 1 Tbsp water
- Take a pastry brush and paint a thin coating across the top of the tart for a nice shiny finish. Decorate with leaf shaped tuile for a fall dessert.
Notes
Storage: Pecan tart is best eaten on the same day. Store leftovers at room temperature in an airtight container for up to 3 days.