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

Top 2 pecan tart recipes from across the web

The most viewed pecan tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pecan Pie

Top 2 pecan tart recipes from across the web

The most viewed pecan tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pecan Pie

The most viewed pecan tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine