American tart

Name: American tart
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 125 g Butter; 100 g Flour; 35 g Icing sugar; 1 Egg yolk (size M); 7-10 Tbsp Salt; 200–250 g Pecan nuts; 50 g demerara sugar; 150 ml Maple syrup; 3 Eggs (size M); 7-10 Tbsp Flour; 7-10 Tbsp Grease; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

125 g Butter
100 g Flour
35 g Icing sugar
1 Egg yolk (size M)
7-10 Tbsp Salt
200–250 g Pecan nuts
50 g demerara sugar
150 ml Maple syrup
3 Eggs (size M)
7-10 Tbsp Flour
7-10 Tbsp Grease
baking paper
7-10 Tbsp Dried peas

Directions

1
Cut 50 g butter into pieces. Knead flour, butter, icing sugar, egg yolk and salt first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes
2
Roast the pecans in a pan without fat. Take out, let it cool down a bit and chop about half of the nuts coarsely
3
Roll out the dough on a floured work surface until round (approx. 24 cm Ø). Grease a tart tin (approx. 21 cm Ø) and line it with the dough, press the edge firmly. Cut off protruding edges. Prick the dough several times with a fork, line with baking paper and fill with dried peas. Pre-bake the tart in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 5 minutes
4
Cream 75 g butter and brown sugar with the whisk of the hand mixer. First beat the eggs individually, then stir in the maple syrup. Fold in chopped nuts and spread the mixture on the base. Spread the remaining nuts on top and bake the tart in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Remove the tart from the oven and let it cool down on a cake rack. Serve lukewarm or cold
5
waiting time approx. 1 1/2 hours