Pecan Pie, Tarte aux noix de Pecan

Yesterday, I made a pecan pie.

It had been ages since I last baked one, and I had almost forgotten how comforting it is.

Pecan pie is a classic American dessert, originally from the southern United States. It’s made with a buttery crust and a soft, caramel-like filling, traditionally sweetened with syrup and filled with crunchy pecans.

This time, I used real maple syrup from Canada, rich, smooth, and deeply flavorful. It pairs beautifully with the nuts and brings a gentle sweetness that makes this pie so special.

INGREDIENTS FOR THE CRUST:

-250 g all-purpose flour

-125 g unsalted butter, cold, diced

-80 g icing sugar

-1 egg yolk

-2–3 tbsp cold milk (to assemble the dough)

-Pinch of salt

METHOD:

1. Into a large bowl, mix flour, sugar, and salt (work gently with your fingers).

2.Rub in the butter until sandy.

3.Add egg yolk and just enough milk to bring dough together.

4.Shape into a disk, wrap, and chill 30 min into the refrigerator.

5.Flour a clean surface and roll out with a rolling pin the size of tart pan (23 centimeters is perfect) and line tart pan (do not forget to grease your tart pan before).

6.Chill again 15 min. 

7.Prick base with a fork

INGREDIENTS FOR THE FILLING:

-300 g of pecan nuts (roughly chopped)

-150 g maple syrup

-80 g brown sugar or cassonade

-100g of melted butter

-3 eggs

-1 tbsp flour (or cornstarch sifted)

METHOD:

1. Into a bowl add the eggs, the sugar, the maple syrup, the chopped (roughly) pecan nuts, the melted butter and the cornstarch.

2. Whisk until the cream becomes homogeneous.

ASSEMBLE THE TART:

1.Spread the cream evenly in tart shell.

4.Bake at 180C degrees for 45 minutes or when the bottom is golden brown.

5.Remove from the oven.

6.Brush over the tart a little of maple syrup.

Bonne dégustation!