Pecan Pie / Tart Recipe
A taste of autumn in every bite! Filled with a flavoursome pecan and cinnamon frangipane, and topped with a layer of nuts and caramel. Flavour wise you just can’t go wrong with this recipe… just keep an eye on that caramel!
Ingredients
Pastry
- 220g plain flour
- 65g caster sugar
- 110g butter
- 1 egg
- 1tsp salt
Pecan Frangipane
- 125g butter
- 125g golden caster sugar
- 150g ground pecans
- 50g plain flour
- 3 eggs
- 1tsp vanilla
- 2tsp cinnamon
- 200g pecans
Caramel
- 200g caster sugar
- 85g butter
- 50ml double cream
- 1tsp salt
Maple Cream
- 200g cream
- 2tbsp maple syrup
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Method
- Pastry: Combine flour, sugar, salt and butter, then crumb ingredients together before adding the egg. Incorporate into a ball and chill in fridge for 30 minutes.
- Once rested, roll out dough on lightly floured surface to approximately 3mm thick. Line an 8” tin with the pastry, cover with greaseproof paper and fill with baking beans (or rice), and bake for 20 minutes at 170C. Remove greaseproof paper and bake for 5-10 minutes until golden.
- Frangipane: Beat butter and sugar until light and pale. Add the ground pecans, flour, eggs, cinnamon, vanilla and combine.
- Spread the frangipane evenly over the pastry case and top with the pecans. Bake at 180C for 25-30 minutes, or until golden brown.
- Caramel: Whilst baking, make the caramel. Place half of the sugar in a pan until dissolved, before adding the remaining sugar and heating until it’s a dark caramel colour.
- In a separate pan, gently warm cream. Add the butter to the caramel and whisk. Slowly add the cream, heat for 2 minutes whisking constantly. Set aside to cool slightly.
- Once baked, pour the caramel sauce over the pecan tart and allow to set for at least 30 minutes.
- Maple Cream: Place the cream and maple syrup in a bowl and whisk to soft peaks.
- Once caramel is set slightly, slice and serve with the cream. Enjoy!