Pecan tart

Discover the history of pecan tart.

1. Sable dough

   • 250 g all purpose flour
   • 150 g butter
   • 75 g powdered sugar
   • 50 g egg (1)
   • 40 g ground almond
   • 2 g salt

   • In a bowl, mix chill butter cut in small dices with flour, sugar and salt and work it until it turns into a sand like texture mixture.
   • Then, add the ground almond and the beaten egg and integrate into the dough.
   • Afterwards, place the dough between two parchment sheets and flat it with a baking roll until it is 4 mm. thick.
   • Put it into the freezer for 20 minutes to cool.
   • When the dough has harden, cut a 18 cm. diameter circumference for the base of our pie and a 4 cm. wide stripe for the edges. Adjust it using your fingers to adapt to its container and cut the excess dough. Put it back into the freezer for 30 minutes.
   • Lastly, place a sheet of parchment on top of the dough and some weights to prevent the dough from rising. Bake at 180º C for 20 minutes.

2. Pecan filling

   • 300 g chopped pecans
   • 280 g maple syrup
   • 150 g eggs (3)
   • 45 g white sugar
   • 45 g cane or brown sugar
   • 45 g butter
   • 20 g rum
   • 5 g vanilla
   • 2 g salt

   • In a saucepan, heat up butter, the two sugars, syrup, vanilla, cinnamon, rum and salt at medium heat. Combine well until texture is uniform and turn the heat off.
   • Then, transfer it into a bowl and integrate the eggs with a whisk. Add the chopped pecans and combine.
   • Right after, pour the pean mixture over our sable dough and fill it to the top.
   • Bake at 180º C for 40 minutes and let it cool to room temperature.

3. Mixed Berry jam

   • 300 g fresh or frozen mixed berries
   • 75 g dehydrated cranberries
   • 75 g Porto wine

   • In a skillet, cook mixed berry alongside porto wine at medium heat. Cook it until berries get soft and the juice released acquires a syrupy consistence .
   • Then, add the dehydrated cranberries and turn the heat off.
   • Keep at room temperature if using the same day or refrigerated otherwise.

4. Chantilly

   • 250 g heavy cream (35% fat)
   • 20 g powdered sugar

   • In a bowl, mix cold heavy cream and powdered sugar and whip to firm peaks.
   • Right after, transfer into a pipping bag with a flat 2 cm. diameter nozzle.
   • Keep refrigerated until ready to use.

5. Assembly

   • Decorate our pie with some whole pecans around it. Dust some powdered sugar over the edges covering the center with a smaller dish or disc.
   • Take the Chantilly out of the fridge and serve each individual portion with some of it. Add mixed berry jam to taste.
   • Keep in the refrigerator until ready to use and leave at room temperature before consumption.

You might be interested ...

Check out these other recipes.

White Lady cake

Chocolate tart

Hazelnut tartlets