pecan tart

Everything we love about a pecan pie but easier and I think prettier and more rustic!

Pecan Galette

All-Purpose Flour

Sugar

Sprinkle of salt

Cold Unsalted butter (8 tbsp., 113 grams)

tbsp Cold water

Pecans

Corn Syrup

tbsp White or brown sugar

tbsp Melted Unsalted butter

Egg (beaten)

Vanilla flavoring

tsp Ground Cinnamon

Tsp Ground Ginger

Sprinkle of nutmeg

In a food processor, combine the flour, salt, and sugar. Pulse a few times.

To this, slowly start adding the bits of cold butter pulsing in between a few at a time until mixture resembles cornmeal. Watch my youtube video above to see how to make the pie dough for a visual.

Then, slowly add in the cold water but 1 tbsp at a time while pulsing as well. At this point, the dough may look like crumbs but once you get your hands in there; it will come together very easily. Shape into a thick disc and wrap in plastic wrap very well then place in the fridge to chill for 1 hour.

After chilling, roll out the dough into a 12 inch circle. Do not make this thick nor paper thin either but make sure to be even in spreading it out.

Making the Pie Dough

In a bowl, mix together all the ingredients under pecan topping very well.

Add the pecan topping to the center of the dough filling until you leave 3 inches on all the edges without any liquid or pecans. You want the outskirts to be dry so make sure to spoon the topping on very carefully.

Fold in the edges to the top of filling creating a nice border/barrier so the filling does not come out. This will act as a seal. See my caramel apple galette photos for referance if you woould like.

Brush that border with egg wash and sprinkle with some sugar.

Bake at 375 F for 30-35 minutes. Don&#039;t worry if it oozes out a bit. It will taste delicious and have a rustic look! Enjoy warm or room temperature with a scoop of vanilla ice cream, fresh whipped cream and even a drizzle of caramel or chocolate.

Pecan Topping

A classic pecan pie recipe that&#039;s ready in just 30 minutes... a sweet, caramel pecan filling with a flakey shortcrust pastry.

Pecan Pie

pastry

butter

eggs

maple syrup

brown sugar

g self raising flour

vanilla bean paste (or vanilla essence)

190 g (1 and 1/2 cups) pecans

Preheat oven to 180 degrees celsius (fan-forced). Place pre-made shortcrust pastry shell onto a baking tray and set aside.

Arrange half of the pecans on the base of the tart shell.

Place the butter into a microwave-safe bowl and melt for 3 minutes, 50% power (stirring every 30 seconds). Allow to cool.

Add the eggs, maple syrup, brown sugar, self raising flour and vanilla bean paste. Whisk until smooth and well combined.

Carefully pour the mixture into the tart shell (not quite to the top). Add the remaining pecans and press down lightly into the mixture.

Bake in the oven for 20-25 minutes or until golden and cooked through.

Serve warm or cold (with ice-cream or cream).

Conventional Method

Place the butter into the Thermomix bowl and melt on Speed 2, 100 degrees, 2 minutes. Allow to cool.

Add the eggs, maple syrup, brown sugar, self raising flour and vanilla bean paste. Mix on Speed 6 for 30 seconds.

Thermomix Method

This Butter-Rum Pecan Tart screams fall is just about here. Fresh pecans abound and are perfect for the amazingly easy tart. With Thanksgiving just around the corner, this could very well be that easy recipe you were looking for.  

Butter-Rum Pecan Tart Recipe

all-purpose flour (140 grams)

granulated sugar (25 grams)

table salt

pecan halves (60 grams)

unsalted butter, cold (90 grams)

heavy cream

dark brown sugar, packed (50 grams)

larte egg yolk

golden syrup

dark rum

unsalted butter, melted (45 grams)

pecan halves (180 grams)

sugar ((32 grams)

Preheat the oven to 350°F.

Place the flour, sugar, salt and pecans in the bowl of a food processor.  Pulse to coarsely cut in the pecans.

Cut the butter into smaller pieces and add to the processor.  Pulse to cut in and mix well. It will look like sand.

Add the cream and pulse it in to make large crumbs.  Take a bit between your fingers and press together.  If it is too dry to stay together, add about 1 teaspoon cream at a time, pulsing it in.

Pour the dough out onto a work surface and push it together.  Knead several times to make a smooth dough. Reserve a walnut size piece of dough. Divide it in half (about 160 grams).  Cover the remaining dough.  If at any time it becomes too soft to work, chill or freeze it to firm it up.

Using the bottom of the tart pan as a guide, draw a circle on a piece of waxed paper.  Flip the paper over so the ink is on the bottom.

Place half of the dough  in the center of the circle and flatten it.  Place another piece of waxed paper on top and roll it out evenly to fit the circle.  If there is a bit of overhang, trim it off.

Remove the top piece of waxed paper.  Place the bottom of the tart pan on top of the dough.

Flip the dough over so the bottom of the pan is on the work surface and the waxed paper is on top.  Remove the papoer.  Place the pan bottom, dough side up in the tart pan.  If the dough seems too soft to flip it, chill or freeze it for a few minutes to firm it up.

Divide the remaining piece of dough in half again (about 80 grams each).  Roll one piece into a 14&quot; rope.  Place it halfway around the inside of the tart pan rim.  Repeat with the second piece of dough making sure the edges overlap.

Press the overlapping edges together very well. Press the ropes into the side of the pan and connect it to the bottom crust.  Make sure the bottom edge is at a 90° angle and is firmly attached to the bottom crust.

Freeze the crust hard before baking it.  Line a rimmed baking pan with parchmet paper.  Place the frozen crust in the pan and bake for about 25 to 30 minutes until lightly browned and almost done.  If the crust separates at any joint, take a small piece of the reserved dough and patch it using a smallmetal spatula or the back of a teaspoon.  There is not need to bake again. Set aside while making the filling.

Reduce the oven temperature to 325°F.

Pecan Crust - It will be easiest to toast all of the pecans at once using them as called for in the recipe.

Whisk together the brown sugar, egg and egg yolk in a medium size bowl.

Whisk in the golden syrup until thoroughly mixed, ollowed by the rum, butter and salt.

Line the almost baked bottom crust, still on the baking sheet, with the toasted pecan halves in a flat layer.  For the prettiest look, turn the halves right side up.  Whisk the filling one more time and pour it gently over the pecans.  Submerge any pecans if they are not coated with the filling.

Bake in the center of the oven for about 30 to 40 minutes until the pecans are dark and the filling is bubbling around the edges but still slightly loose in the center.

Cool the tart.  It can be served immediately with the whipped cream or it can be  left in the tin, wrapped well, and frozen for a month or so.

When ready to serve, thaw the tart at room temperature.  Warm it in a 350°F oven for 20 to 25 minutes to refresh it.

Butter-Rum Pecan Tart Filling

Combine the cream and powdered sugar in the bowl of a mixer fitted with the whisk attachment.  Whip to soft to medium peaks.  This may be done the day before or early in the day.  Place it in a covered container and refrigerate.

Whipped Cream Accompaniment

Top 3 pecan tart recipes from across the web

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Pecan Galette

Pecan Pie

Butter-Rum Pecan Tart Recipe

Top 3 pecan tart recipes from across the web

The most viewed pecan tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pecan Galette

Pecan Pie

Butter-Rum Pecan Tart Recipe

The most viewed pecan tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine