![]() any suggestions on getting a less runny filling. I made this recipe and followed the instructions perfectly. I do suggest adding a tsp of good quality vanilla and a Tb of bourbon or dark rum for extra complexity of flavor, but this review is as the recipe is written. Thank goodness I followed the instruction to set the tart pan in a rimmed baking sheet! Other than that, delicious, as written. I filled it to the top (not necessarily a great idea) and had about 1/2-3/4 cup filling leftover. This is a delicious recipe, but I had one problem: I used a 9" tart pan and there was too much filling. They all overflowed during the cooking process, so I wonder what I might have down wrong? still a beginner with this kind of thing. Smells and tastes delicious - I turned it in to 7 small pecan tarts, instead of 1 larger one - mainly because I didn't have the right size flan pan. I also chilled the dough before rolling it out and then chilled it again in the fridge prior to filling. This was lovely - it didn't overflow and looked lovely. I use 1 cup of chopped pecans in the mixture and then 1 and 1/2 cups of whole pecans to decorate the top. I also added the zest of half an orange - which brightened things up - but did take away from the maple flavor. Having read the reviews - I made almost half of the filling - using two small (bantam) eggs, a 1/4 c each of sugar, maple syrup, and corn syrup, 2T butter, and a large pinch of salt. Step 5Ĭut tart into wedges and serve with whipped cream or ice cream. Tent loosely with foil and let stand at room temperature. Step 4īake tart until filling is slightly puffed and set, about 40 minutes. Whisk in maple syrup, corn syrup, melted butter, and salt. Whisk eggs and brown sugar in medium bowl until well blended. Place crust in freezer 30 minutes before filling and baking. Press dough onto bottom and up sides of pan. Transfer to 9-inch-diameter tart pan with removable bottom. Roll out dough on lightly floured work surface to 10 1/2-inch round. Gather dough into ball flatten into disk. Add flour and beat just until dough begins to clump together. Add sugar, egg yolk, and salt beat until blended. Yield: 1 pound.Using electric mixer, beat butter in medium bowl until smooth. Allow the nuts to cool completely before transferring to an airtight container for storage. Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, 2 to 3 minutes. Add the spice mixture and stir to combine. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Place the nuts in a 10-inch cast-iron skillet and set over medium heat. Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside. Line a half sheet pan with parchment paper and set aside. Cool on a cooling rack to room temperature before serving, 3 1/2 to 4 hours. Bake 10 minutes, until the center of the pie should reach 200 degrees F, and a skewer inserted in the center comes out clean. Place the remaining 2 ounces of whole pecans in a border on the edge of the filling. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary.Įvenly sprinkle the 6 ounces of chopped pecans in the crust and pour the filling on top. Place the dough into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Open the bag again, and sprinkle the top of the dough with flour. Cover with the bag and roll out with a rolling pin to an 11-inch circle. Cut along two sides of the zip-top bag, open the bag to expose the dough and sprinkle both sides very lightly with flour. Whisk the eggs, sugar, golden syrup, butter, bourbon, vanilla and salt together until combined. To assemble and bake the pie: Heat the oven to 350 degrees F. Transfer the dough to a gallon-sized zip-top bag, squeeze together until it forms a ball, then press into a rounded disk and refrigerate for 30 minutes. Remove the lid of the food processor, add the water and bourbon, and pulse 5 to 6 times until the mixture holds together when squeezed and feels like dough. Add the butter and pulse 6 to 7 times, until the texture looks mealy. Add the flour and salt, and pulse an additional 4 to 5 times. Pulse the pecans 6 to 7 times in a food processor or until finely ground. To make the crust: Chill the butter in the freezer for 15 minutes.
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