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Simple maple and pecan nut tart

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Ingredients

325g Sweet pastry
Filling
165 ml Maple syrup
65 g Butter
Pecan nuts
1 tsp Vanilla
Brown sugar
3 Egg

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Simple maple and pecan nut tart

Cuisine:
    • Medium

    Ingredients

    • Filling

    Directions

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    Simple maple and pecan nut tart

    This is a very simple maple and pecan nut tart. There are a few other versions out there that I will try at some point in the future. As far as I can tell it started appearing in the early 20th Century, and slowly turned into a Thanksgiving favourite. Personally, I much prefer this to traditional pumpkin pie.

    One can consider this as a tarted up *ahem* version of the traditional English treacle tart. It is remarkably easy to make yet produces a delicious result. This works very well with a custard, I personally find cream too sweet with this.

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    Steps

    1
    Done

    Use 9" blind baked case that has had a couple of egg washed baked onto it.
    Arrange the pecan nut halves in concentric circles, flat side down.

    2
    Done

    Put the butter, sugar and syrup into a saucepan over a low heat, stirring constantly.
    Add the vanilla paste when it has all melted.
    Remove from the heat and wait until tepid.

    3
    Done

    Whisk the eggs together until frothy. Use a pinch of salt to aid the breakdown.

    4
    Done

    Add the whisked eggs slowly to the sugar and syrup mixture, whisking together before adding more egg.

    5
    Done

    Pour the mixture gently over the pecan halves from a low height. This will reduce splash back and nuts being pushed out of position.
    Place onto a baking tray in the middle of the oven.

    6
    Done
    35 minutes

    Baking

    Bake in the oven for between 30 and 35 minutes.
    Remove from the oven when it attains a rich brown colour and there is a slight jiggle in the centre.
    The mixture will rise while baking but sink down again when cooled.

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