Tarte aux Pacanes is just a fancy word for Pecan Tart. You can call it Pecan Pie if you’d really like. I think a lot of people associate a tart with fruit but it’s more about the crust than the filling. Whatever you call it, it’s still delicious! First I made a Pâte Sucrée crust. Next, I lined the bottom of the tart with pecan halves. I made a syrup out of golden syrup, muscovado sugar, cream, eggs, butter and vanilla. Poured that over the top and baked it, voila!
Sounds easy enough, right? Well, pastry is a pain in the ass! If you’re not feeling it, I’d just recommend buying some crust from the store. It might not be as good but I think you can still get a pretty good tart out of it even if it’s not 100% authentic. Or you are welcome to be a psycho with me and make your own! 🙂
- 1 Pie Crust or Pâte Sucrée (9 inch)
- 1/3 C (113g) Golden Syrup (or Corn Syrup)
- 1/2 C (108g) Muscovado (or Dark Brown Sugar)
- 4 (74g) Large Egg Yolks, room temp.
- 1/4 C (58g) Heavy Cream
- 4T (57g) Unsalted Butter, room temp.
- Pinch of Fine Sea Salt
- 1 tsp Vanilla
- 6oz (170g) Pecan Halves
- Preheat your oven to 350°F.
- Prepare a strainer suspended over 2C+ glass measure with a spout.
- Combine all but the last two ingredients in a large saucepan.
- Cook over medium-low heat, stirring constantly with a spatula, for about 10 minutes. You’re done when it’s uniform in color, thickens slightly and registers 160°F on an instant-read thermometer.
- Pour into the strainer and press it through.
- Stir in vanilla.
- Line the bottom of your tart crust with pecans until you’re happy.
- Pour over the syrup and shake it gently.
- Bake for 15 minutes (on a tinfoil lined baking sheet) or until it’s bubbly around the edges and an instant-read thermometer reads 190°F when inserted into the center of the tart.
- Let cool completely and chill/freeze if it’s still too runny, to set it.
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