MAPLE PECAN TART

Maple Pecan Tart image

Provided by Sarah Patterson Scott

Yield Makes 8 servings

Number Of Ingredients 15

Previous Next

Crust:
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup sugar
1 large egg yolk
1/8 teaspoon salt
1 1/4 cups unbleached all purpose flour
Filling:
3 large eggs
1/2 cup (packed) golden brown sugar
1/2 cup pure maple syrup
1/2 cup dark corn syrup
1/4 cup (1/2 stick) unsalted butter, melted
1/8 teaspoon salt
1 1/2 cups coarsely chopped pecans
Whipped cream or vanilla ice cream

Steps:

For crust:
Using electric mixer, beat butter in medium bowl until smooth. Add sugar, egg yolk, and salt; beat until blended. Add flour and beat just until dough begins to clump together. Gather dough into ball; flatten into disk. Roll out dough on lightly floured work surface to 10 1/2-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce dough all over with fork. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
Place crust in freezer 30 minutes before filling and baking.
For filling:
Preheat oven to 350°F. Whisk eggs and brown sugar in medium bowl until well blended. Whisk in maple syrup, corn syrup, melted butter, and salt. Stir in pecans. Pour filling into unbaked crust. Place tart on rimmed baking sheet.
Bake tart until filling is slightly puffed and set, about 40 minutes. Transfer to rack and cool. DO AHEAD: Can be made 1 day ahead. Tent loosely with foil and let stand at room temperature.
Cut tart into wedges and serve with whipped cream or ice cream.