A beloved dessert featuring a rich, sugary filling made with a buttery, caramelized blend of sugar, eggs, and pecans, all encased in a flaky pie crust.Print Pin Rate
- 250 g shortcrust pastry
- 70 g butter
- 150 g brown sugar
- 2 eggs
- 1 tsp vanilla bean paste
- ½ tsp mixed spices or pumpkin spice
- 100 ml maple syrup
- 200 g pecans nuts shelled and lightly toasted in oven
- Preheat the oven to 180˚C. Grease a 6- or 8-inch tart shell with a removable base or a pie dish.
- Roll the sweet pastry on a floured surface and line the tart shell/pie dish.
- Place in the fridge for 10 minutes to allow the pastry to cool and set.
- Remove from the fridge and fill with parchment paper and baking ceramic beans.
- Place in the oven to blind bake for 15-20 minutes until blind bake. The pastry can be a little under-blind baked or partially done as the pecan mix will go back in the oven for further baking.
- In the meantime, prepare the pecan mixture.
- In a saucepan, melt the butter and brown sugar until just lightly combined and the butter melted. Remove from the heat and set aside to cool.
- Next, in a bowl, beat the eggs with the vanilla, spices, and maple syrup.
- Add the cooled butter and sugar mixture and stir in the pecan pieces.
- Pour the mixture into the blind-baked tart shell and distribute pecan pieces to ensure they are all around the tart.
- Place in the oven and bake for 25-30 minutes until the mixture is set in the centre of the pie.
- Remove from the oven and set to cool for 60 minutes.
- Serve at room temperature with a drizzle of maple syrup and a sprinkle of icing sugar, and if needed a generous helping of whipped cream!