Pecan pie – American pecan tart Recipe
Pecan pie is a sweet, gooey tart with pecans that appears on tables across the USA especially around Thanksgiving and Christmas. A crisp shortcrust base, caramel-like filling and crunchy nuts make a dessert that’s hard to stop at just one slice. The flavor is reminiscent of an apple pie without apples combined with dulce de leche and nuts.
United States
Difficulty: Medium
🍰
Dessert
🎉
Party
🍿
Snack
🌿
Mild
Sweet
Nutty
Filling
Warming
Crunchy
Prep Time
30 min
Cook Time
45 min
Total Time
75 min
Servings
10
Ingredients
- wheat flour - 220 g
- butter - 120 g
- sugar - 30 g
- salt - 1 pinch
- water - 3 tablespoon
- pecans - 200 g
- egg - 3 piece
- corn syrup - 160 ml
- sugar - 120 g
- butter - 60 g
- vanilla extract - 1 teaspoon
Main Ingredient:
pecan nuts
Preparation
- Put the flour, sugar and a pinch of salt into a bowl and mix with a spoon.
- Add cold butter cut into small cubes and rub it in with your fingers until you get crumbs resembling wet sand.
- Add 1 tablespoon of ice-cold water at a time, quickly kneading until the dough starts coming together into a ball. Shape into a disk, wrap in plastic wrap and chill in the fridge for 20–30 minutes.
- Preheat the oven to 180°C (top and bottom heat).
- Roll out the chilled dough on a lightly floured surface into a round slightly larger than your tart tin (about 24 cm).
- Transfer the dough to the tin, press it into the bottom and sides, and trim any excess. Prick the base with a fork in several places.
- Cover the dough with baking paper, fill with dry beans or rice and blind-bake for 12 minutes. Then remove the paper with the weights and bake for another 5 minutes, until the edges are lightly golden.
- Meanwhile, crack the eggs into a bowl, add brown sugar, corn syrup, melted butter and vanilla extract. Whisk until the mixture is smooth but not foamy.
- Roughly chop the pecan halves, reserving some whole halves for decoration.
- Add most of the pecans to the egg mixture and stir to combine.
- Pour the nut filling onto the pre-baked crust and arrange the remaining pecan halves decoratively on top.
- Place the tart in the oven and bake for 30–35 minutes, until the center is just set – when you gently shake the tin, the middle may wobble slightly like jelly but should not be liquid.
- Remove the tart from the oven and leave to cool completely so the filling can firm up and slice cleanly.
Storage
In fridge:
4 days
Freezing:
Yes
Przechowuj tartę przykrytą w lodówce, aby nadzienie nie wysychało. Możesz zamrozić pojedyncze kawałki owinięte folią na maksymalnie 2 miesiące i rozmrażać w lodówce przez noc.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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