Maple Pecan Tart
INGREDIENTS:
- 1 store-bought pie crust
- 1 1/2 cups pecans, toasted and roughly chopped
- 1/2 cup pure maple syrup
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt, plus extra for sprinkling
- Whipped cream or vanilla ice cream, for serving (optional)
DIRECTIONS:
- Preheat your oven to 350°F (175°C). Roll out the pie crust and place it into a tart pan (or pie dish), trimming any excess. Prick the bottom of the crust with a fork and bake for about 10 minutes until slightly golden. Remove from the oven and set aside.
- Spread the pecans on a baking sheet and toast in the oven for about 5-7 minutes until fragrant. Keep an eye on them to avoid burning.
- In a mixing bowl, whisk together the maple syrup, brown sugar, melted butter, eggs, vanilla extract, cinnamon, and 1/4 tsp of sea salt until smooth and well combined.
- Scatter the toasted pecans evenly over the bottom of the pre-baked pie crust. Pour the maple syrup mixture over the pecans, ensuring they’re fully coated.
- Bake the tart for 35-40 minutes, or until the filling is set and the top is golden. Remove from the oven and sprinkle lightly with sea salt for a sweet-salty contrast.
- Allow the tart to cool slightly before slicing. Serve with whipped cream or vanilla ice cream if desired.
Pair with Clos du Bois Chardonnay.
