The Trilogy of Tarts

For William's French Thanksgiving, I made my first, second, and third attempts at baking tarts. We had pumpkin, pecan, and chocolate raspberry...the last being the favorite and most beautiful in my opinion. This post will feature the pecan tart.





Pecan Tart

For the crust:
1 C all purpose flour
.5 C cake flour
.25 t salt
.5 C unsalted butter, softened
.25 C sugar
1 large egg yolk
.5 t vanilla

For the filling:
3 large eggs
.5 C brown sugar
.5 C pure maple syrup
.5 C light corn syrup
.25 C unsalted butter, softened
a pinch of salt
1.5 C chopped pecans

Whisk the flours and salt together. In a separate bowl, mix the butter and sugar with an electric mixer. Add the egg yolk and vanilla. Slowly add the flour mixture and mix until everything is completely combined. Wrap dough in saran wrap and refrigerate for 30 minutes. Roll dough out between two pieces of parchment paper. Press dough into 11" tart pan with removable bottom and up the sides of the pan. Poke the bottom of the dough with a fork all over, bake at 375 for 20 minutes or until turning a light brown.

While dough is baking, whisk all the ingredients for the filling together. Either finely chop or tear apart pecans and overload the batter with them. When crust is done baking, pour the filling into the crust and continue to bake until the filling is firmly set. Remove tart from oven and let cool. After ten minutes, remove the tart from the pan and allow to cool completely. It is great served with William's award winning vanilla bean ice cream.




love rae