Pecan Tart

Preparation

Step 1: Blind bake the crust

Preheat the oven to 350°F (180°C). Roll out the shortcrust pastry into a 9-inch tart pan and prick the bottom with a fork. Line with parchment paper and baking weights, then bake for 15 minutes.

Remove the paper and weights, then bake for 5 more minutes until lightly golden. Let cool on a wire rack.

Step 2: Toast the pecans

Spread the pecans on a baking sheet and bake for 5 minutes at 320°F (160°C) until lightly golden and fragrant. Reserve about 15 beautiful pecan halves for decoration.

Coarsely chop the remaining pecans. Lower the oven temperature to 340°F (170°C).

Step 3: Prepare the caramel-pecan filling

In a heavy-bottomed saucepan, melt the butter over low heat with the brown sugar and maple syrup. Stir until the sugar is completely dissolved. Remove from heat, add the heavy cream, and mix well.

Whisk in the eggs one at a time, then add the vanilla extract and a pinch of salt. Fold in the chopped pecans.

Step 4: Bake the tart

Pour the filling over the pre-baked crust. Arrange the reserved pecan halves on top in a decorative circle. Bake at 340°F (170°C) for 40 to 45 minutes.

The tart is ready when the filling is set around the edges but still slightly jiggly in the center. Do not overbake — the caramel will continue to set as it cools.

Step 5: Cooling

Let the tart cool completely on a wire rack at room temperature for at least 2 hours. Pecan tart is delicious both warm and cold.

For perfect slices, wait until it is completely cooled and use a sharp knife.

Step 6: Serve

Serve the tart in generous slices, accompanied by a scoop of vanilla ice cream or a cloud of homemade whipped cream. A drizzle of salted caramel sauce on the plate adds an extra touch of indulgence.