Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tarte aux Noix de Pécan (Pecan Pie) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Eve
  • Total Time: 1 hour 30 minutes
  • Yield: 10 servings

Description

This classic French-style Pecan Pie, or Tarte aux Noix de Pécan, features a rich, buttery shortcrust pastry filled with a luscious maple syrup and brown sugar custard mixed with toasted pecans. The pie offers a delightful contrast of textures with a crisp tart shell, a smooth, creamy filling, and crunchy pecan topping enhanced by subtle notes of cinnamon, vanilla, and a touch of bourbon. Perfect for festive occasions or as an indulgent dessert, this recipe yields a beautiful and flavorful tart that balances sweetness and nuttiness exquisitely.

Ingredients

Shortcrust Pastry

  • 125 g butter, softened
  • 70 g muscovado sugar
  • 1 egg
  • 250 g all-purpose flour
  • 1 pinch salt
  • 1 teaspoon ground cinnamon (optional)

Filling and Topping

  • 250 g pecan nuts (about 2/3 chopped, remainder whole)
  • 70 g butter, softened
  • 50 g muscovado sugar
  • 15 g cornstarch (cornflour)
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 200 g maple syrup
  • 1 generous pinch fleur de sel (fine sea salt)
  • 1 to 2 tablespoons bourbon (optional)

Instructions

  1. Cream the Butter and Sugar: In a bowl, cream together 125 g softened butter and 70 g muscovado sugar. Break down any lumps by pressing with fingers for a smooth mixture.
  2. Add Cinnamon and Egg: If using, add the ground cinnamon, then whisk in the egg until the mixture is homogeneous.
  3. Incorporate Dry Ingredients: Add the flour and a pinch of salt, and quickly work the dough on a clean work surface.
  4. Homogenize Dough: Fraise the dough by pressing and dragging it with your palm to evenly blend the ingredients without overworking. Form into a ball, wrap in cling film, and chill for 1 hour 30 minutes in the fridge or 30-45 minutes in the freezer.
  5. Bring Dough to Temperature: Before rolling, lightly rework the dough on a floured surface to soften it slightly.
  6. Line the Tart Pan: Roll dough out to about 3 mm thickness and fit into a 22 to 25 cm tart pan. Prick the base with a fork, then freeze for 1 hour to firm.
  7. Blind Bake the Crust: Preheat oven to 180°C (350°F). Line the crust with parchment paper and fill with baking beads or dried beans. Bake for 15 minutes, then remove weights and bake another 5 to 10 minutes until the crust is crisp and golden.
  8. Smooth the Surface: Once cooled, smooth the tart base using a fine grater (e.g., Microplane) for a perfectly even surface.
  9. Brush Edges with Glaze: Apply an egg wash or butter glaze to the edges to enhance shine and crispness.
  10. Toast Pecans: Spread the pecans on a baking tray and toast for 10 to 15 minutes at 170°C to deepen their flavor. Let cool.
  11. Cream Butter with Sugar and Cornstarch: In a mixing bowl, cream 70 g softened butter with 50 g muscovado sugar and sifted 15 g cornstarch until smooth.
  12. Add Eggs and Vanilla: Whisk in the 3 eggs and 1 teaspoon vanilla extract vigorously until homogenized.
  13. Incorporate Chopped Pecans and Salt: Chop about two-thirds of the pecans finely and fold into the filling along with a pinch of fine salt.
  14. Fill Tart Shell: Pour the pecan filling into the pre-baked tart shell that was previously smoothed and glazed.
  15. Arrange Whole Pecans and Salt: Decoratively place the remaining whole pecans on top of the filling, then sprinkle a light pinch of fleur de sel over the surface to enhance flavors.
  16. Bake the Tart: Bake in the oven at 180°C for 30 to 40 minutes. The tart will rise during baking but will deflate as it cools, creating a pleasing texture contrast.

Notes

  • Fraising the dough helps create a tender and homogeneous shortcrust by breaking down flour lumps while minimizing gluten development.
  • Freezing the dough before blind baking prevents shrinkage and preserves the tart shape.
  • Toasting pecans intensifies their natural nutty flavor, providing a richer taste.
  • The tart crust can be prepared in advance and frozen before baking.
  • Use a fine grater or Microplane on the crust to ensure an ultra-smooth surface for an elegant finish.
  • Optional cinnamon and bourbon add complexity but can be omitted for a milder flavor.
  • Allow the tart to cool completely to set the filling before serving.

Find it online: https://everecipes.com/tarte-aux-noix-de-pecan-pecan-pie-recipe/