American · Dessert
Southern Pecan Tart
A lightened take on the classic Southern pecan tart, built in individual tins with a thinner pastry shell and a trimmed-back maple-sweetened filling so the toasted pecan flavour still leads without the usual heavy corn-syrup load.
$1
25 minsPrep
28 minsCook
83 minsTotal
MediumLevel
Nutrition per serving
316Calories
5.5gProtein
18gFat
34.2gCarbs
14.2gSugar
2.3gFiber
262mgSodium
65mgChol
5gSat Fat
144mgPotassium
46mgCalcium
2mgIron
0.1mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Bourbon Whiskey
local
Sweet Tea
international
vegetarian
sweet-spot
Instructions
1
Rub cold cubed butter into the flour and salt until it resembles coarse breadcrumbs, then bind with iced water into a dough; wrap and chill 20 minutes.
2
Roll the dough thin and line two 8cm individual tart tins, trimming the edges; chill a further 10 minutes to prevent shrinkage.
3
Blind bake the tart shells at 190C for 10 minutes until pale gold and set.
4
Scatter the chopped pecans evenly across the base of each blind-baked shell.
5
Whisk the egg with maple syrup, brown sugar, vanilla extract and cinnamon until smooth, then pour over the pecans to just cover them.
6
Bake at 170C for 16-18 minutes until the filling is puffed at the edges with a gentle wobble in the centre.
7
Cool on a wire rack to room temperature so the filling fully sets before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g all purpose flour
- 0.5 oz14g cold, cubed butter
- 0.4 oz10g iced water
- 0 oz1g salt
- 1.1 oz30g roughly chopped pecan
- 1/21/2 eggs, beaten (27g)
- 1 oz28g maple syrup
- 0.4 oz10g brown sugar
- 0.1 oz3g vanilla extract
- 0 oz1g cinnamon ground
