MAPLE TART WITH TOASTED PECANS
Provided by Florence Fabricant
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Roll out the pastry, fit it into a straight-sided tart shell, prick it and line it with a sheet of foil. Weight it with dry beans or pastry weights. Bake about eight minutes, until it looks dry but has not colored. Remove the foil and weights, bake it another 10 minutes and remove from the oven.
- Put the pecan halves on a baking sheet, place in the oven and toast about five minutes. Watch them carefully so they do not burn. Spread the toasted pecan halves over the bottom of the tart. Put the chopped pecans on a baking sheet in the oven and toast for five minutes. Remove from the oven. Reduce oven temperature to 375 degrees.
- Mix the molasses, maple syrup, rum, melted butter and eggs together. Stir in the toasted chopped pecans. Pour this mixture over the pecan halves in the pastry shell.
- Bake 35 to 40 minutes, until the filling is fairly firm. Serve cooled to room temperature, with whipped cream.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 17 grams, Carbohydrate 45 grams, Fat 27 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 41 grams, TransFat 0 grams
MAPLE PECAN TART
Provided by Sarah Patterson Scott
Categories Dessert Bake Thanksgiving High Fiber Pecan Maple Syrup Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For crust:
- Using electric mixer, beat butter in medium bowl until smooth. Add sugar, egg yolk, and salt; beat until blended. Add flour and beat just until dough begins to clump together. Gather dough into ball; flatten into disk. Roll out dough on lightly floured work surface to 10 1/2-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce dough all over with fork. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- Place crust in freezer 30 minutes before filling and baking.
- For filling:
- Preheat oven to 350°F. Whisk eggs and brown sugar in medium bowl until well blended. Whisk in maple syrup, corn syrup, melted butter, and salt. Stir in pecans. Pour filling into unbaked crust. Place tart on rimmed baking sheet.
- Bake tart until filling is slightly puffed and set, about 40 minutes. Transfer to rack and cool. DO AHEAD: Can be made 1 day ahead. Tent loosely with foil and let stand at room temperature.
- Cut tart into wedges and serve with whipped cream or ice cream.
CHOCOLATE-MAPLE PECAN TART
For many, the Thanksgiving holiday wouldn't be the same without pecan pie -- but we twisted tradition by adding chunks of chocolate to the crust and maple sugar to the filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h25m
Number Of Ingredients 13
Steps:
- Crust: Preheat oven to 325 degrees. Combine butter and granulated sugar in a medium bowl. Stir in yolks, then flour and salt until mixture resembles coarse meal and holds together when pinched. Fold in chocolate. Press evenly into bottom and up sides of a 13-by-4-inch fluted tart pan with a removable bottom. Refrigerate until firm, about 20 minutes.
- Bake crust until golden and set, 25 to 30 minutes. Let cool completely on a wire rack. Increase oven heat to 350 degrees.
- Filling: Whisk together maple sugar, flour, and salt in a medium bowl. Whisk in eggs and whites, butter, and corn syrup until smooth. Place crust on a parchment-lined rimmed baking sheet. Scatter pecans evenly onto crust. Slowly pour in filling. Bake tart until puffed slightly and set, 25 to 30 minutes. Let cool completely on a wire rack. Remove from pan; serve.
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