New seasonal recipe and above all new collaboration with my friend Laëtitia :) We wanted to start with a very regressive tart, just what we needed with this gloomy weather! The choice was quickly found: a delicious pecan pie with a maple syrup filling.
For this recipe, I was literally inspired by the famous pecan pie in a less sweet and “a little less caloric” version. I chose to make a sweet dough using muscovado sugar. It is a whole, unrefined cane sugar with a high molasses content, which gives it this amber color and this very particular taste. I told myself that this muscovado dough would go wonderfully with the pecan! For the garnish, nothing complicated! It's a mixture of butter, sugar (muscovado again), eggs, maple syrup, cinnamon, rum and of course pecans!
The most important thing in this recipe is the cooking step! Remember to darken your tart base properly. You must avoid small holes or poor welding otherwise you risk having leaks! Pre-cook the dough, this step is essential since the filling is rather liquid. Then all that's left to do is bake the pie with the filling and pecans. To do this, we cook in two stages. We sear the tart for around ten minutes at 190°C then we lower the temperature again to 165°C and we continue cooking for another 15 minutes.
The tart can be eaten alone but ultimately accompanied by a scoop of vanilla ice cream or even a little custard that wouldn't be bad either :p. It keeps for 2-3 days. Don't hesitate to prepare it the day before for the next day, the flavors will be well diffused, the tart will be even better.
Ingredients for 6-8 people (pie ring 20 cm in diameter) :
Sweet muscovado dough (D-1):
40g muscovado sugar
15g of almond powder
125g T55 flour
1g of salt
55g unsalted butter
25g whole eggs
1- Mix the cold butter, muscovado sugar, almond powder and salt until you obtain a sandy mixture.
2- Add the egg and mix.
3- Add the flour, mix quickly without insisting too much.
4- On your work surface, grind the dough crumbs until you form a homogeneous ball of dough.
5- Divide it in two and spread each piece between two sheets of baking paper 2 mm thick. Reserve for several hours in the refrigerator.
6- Butter your tart ring. First press strips of dough against the walls of the circle, then arrange the base of the dough. Solder properly to avoid leaks!
7- Then leave to crust overnight in the refrigerator.
The garnish (J):
190g pecans
50g softened butter
50g muscovado sugar (or brown sugar)
1/2 teaspoon cinnamon
1 pinch of salt
3 eggs
130g maple syrup
1 tablespoon of rum (optional)
QS neutral topping
1- Cook the dough blind for 10-12 minutes at 160°C.
2- Meanwhile, mix the butter with the muscovado sugar and add the cinnamon and a pinch of salt.
3- Add the eggs 1 by 1 while mixing with a whisk (if the mixture tends to grain, it does not matter).
4- Then add the maple syrup and the tablespoon of rum. Mix.
5- Finally, add around 90g of finely chopped pecans.
6- Pour the filling onto the pre-cooked tart base.
7- Then arrange the whole pecans.
8- Bake for 10 minutes at 190°C, then lower the oven to 165°C and continue cooking for 15 minutes. Don't hesitate to cover the pie halfway through cooking so that the pecans don't brown too much. The tart is done when it is nicely browned and the center of the tart is cooked but remains very slightly jiggly.
9- Let the tart cool before carefully removing the rim.
10- Once completely cooled, brush the pecans with neutral glaze to make them shine.
