Description
A rich and indulgent pecan pie featuring a classic pie crust filled with a luscious blend of pecans, maple syrup, bourbon, and warm spices. This French-inspired tarte noix de pécan is perfect for dessert lovers seeking a sweet and nutty treat with a hint of vanilla and cinnamon.
Ingredients
Units
Scale
Pie Crust
- 1 batch of your favorite pie dough (chilled for at least 4 hours)
Pecan Filling
- 350 g pecan nuts (with additional pecan halves for topping, optional)
- 95 g brown sugar (cassonade)
- 60 g granulated sugar
- 1/2 tsp ground cinnamon
- 1 tsp vanilla paste
- 1/2 tsp salt
- 225 g maple syrup
- 2 tbsp bourbon (e.g. Jack Daniels)
- 4 medium eggs (beaten)
- 60 g unsalted butter
- 3 tbsp all-purpose flour (T55)
Instructions
- Prepare the Pie Crust: Make your favorite pie dough recipe and refrigerate it for at least 4 hours to firm up. Once chilled, roll out the dough and fit it into a 22 cm diameter tart pan. Place the prepared crust in the freezer while you prepare the filling to keep it firm.
- Preheat Oven and Arrange Pecans: Preheat your oven to 200°C (390°F). Spread the 350 g of pecan nuts evenly over the bottom of the chilled pie crust.
- Mix Sugars and Flavorings: In a large mixing bowl, combine brown sugar, granulated sugar, cinnamon, vanilla paste, salt, bourbon, and maple syrup. Stir well to blend all the ingredients.
- Add Eggs: Beat the eggs lightly and incorporate them into the sugar and syrup mixture until smooth.
- Prepare Butter-Flour Mix: In a small saucepan, melt the unsalted butter over low heat. Once melted, add the flour all at once and whisk continuously for about 30 seconds to form a smooth paste. Remove from heat.
- Combine Mixtures: Pour the butter-flour paste into the egg and sugar mixture, whisking thoroughly until fully incorporated and smooth.
- Assemble Filling: Pour the filling mixture evenly over the pecan nuts in the pie crust. If desired, decorate the top by arranging whole pecan halves aesthetically.
- Bake Initial Stage: Bake the tart in the preheated oven at 200°C for 15 minutes.
- Cover and Continue Baking: After 15 minutes, cover the tart loosely with aluminum foil to prevent over-browning of the crust and pecans. Lower the oven temperature to 180°C (350°F) and bake for an additional 45 to 55 minutes, or until the filling is fully set and firm to the touch.
- Cool and Chill: Remove the tart from the oven and let it cool completely at room temperature. Once cooled, refrigerate it for at least 4 hours to allow the filling to fully set before slicing and serving.
Notes
- Covering the tart with aluminum foil after 15 minutes is crucial to avoid burning the pecan nuts and overcooking the crust edges.
- Chilling the pie dough beforehand helps maintain its shape and prevents shrinkage during baking.
- The bourbon adds a subtle depth of flavor but can be omitted if preferred.
- Allowing the tart to chill for several hours enhances the texture and flavor of the filling.
- Use a 22 cm tart pan for best results.
Nutrition
- Serving Size: 1 slice (approximately 1/10 of the tart)
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
