Maple Pecan Butter Tart
Local maple syrup makes this treat from chef Matt Krizan of Mateus Bistro especially sweet.
Ingredients
For Maple Filling
| 3 | eggs |
| ½ cup | brown sugar |
| ¾ cup | Nova Scotia maple syrup |
| ¼ cup | corn syrup |
| ¼ cup | butter (unsalted), melted |
| 1½ cup | chopped pecans |
For Tart Crust
| 200 g | flour |
| 70g | sugar |
| 100g | butter, cold (unsalted) |
| 3 | egg yolks |
| 1 tsp | vanilla |
| Pinch | salt |
Directions
- Preheat oven to 350F
- In a food processor add the flour, salt sugar and the cold butter, making sure to cut the butter into small cubes. Pulse the mixture until the mixture looks like small pebbles or becomes granular.
- Add the vanilla and one yolk at a time, pulsing the mixture in between each yolk addition.
- After last yolk has been added, pulse mixture until it starts forming a ball. At this stage, place on a work surface and lightly work the dough until it all holds together. If you are comfortable rolling the dough out, do so on a floured surface. Should fit a 10 inch tart mould. If you don’t want to roll, you can simply press the dough into the tart pan making sure the thickness of the dough is the same throughout.
- Chill tart dough while making filling
- Filling: Whisk Eggs and brown sugar until well mixed, whisk in the maple syrup, corn syrup and melted butter.
- Stir in the pecans.
- Place tart on a cookie sheet and fill the tart with the pecan mixture.
- Place in the oven, middle rack and back for approximately 40 – 50 minutes. The crust will be golden brown and the mixture will have set.
Let cool. Best served at room temperature. Can top with whip cream.
Local Source Guide:
Maple Syrup: Acadian Maple Products, Sugar Moon Farm
Recipe provided by: Chef Matt Krizan, Mateus Bistro
–