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Categories:
all-purpose powdered sugar cold butter egg yolk whipped cream filling pecans maple syrup eggs flour butter
Viewed: 47 - Published at: 8 years agoIngredients
- 1/2 cup all-purpose flour
- 1/3 cup powdered sugar
- 1/2 cup cold butter, chopped
- 1 None large egg yolk
- None None whipped cream, to serve
- -1 None Filling
- 1 1/4 cups pecans, toasted
- 3/4 cup maple syrup
- 2 None large eggs, lightly beaten
- 2 tbsp all-purpose flour
- 3 tbsp butter, melted
Method
- Preheat oven to 350°F. Lightly grease a 9 inch loose-bottomed tart pan. Place on a baking tray.
- Sift flour and powdered sugar into a large bowl. Cut in butter until mixture resembles breadcrumbs. Add egg yolk and mix until dough just comes together. Turn out onto a lightly floured work surface and knead until smooth. Wrap in plastic wrap and chill for 30 mins.
- Roll out pastry between 2 sheets of parchment paper and use to line pan. Trim edges and chill for 20 mins.
- Line tart shell with parchment paper and fill with pie weights. Blind bake for 10 mins. Remove paper and filling. Bake for 5 mins. Let cool. Reduce heat to 325°F.
- Meanwhile, to make the filling, mix together all filling ingredients. Pour into tart shell and bake for 25-30 mins, until set. Let cool. Serve in wedges with a dollop of whipped cream.
