American tart

For 8 pieces
  • 125 g Butter
  • 100 g flour
  • 35 g Icing sugar
  • 1 egg yolk (size M)
  • Salt
  • 200–250 g Pecans
  • 50 g brown sugar
  • 150 ml maple syrup
  • 3 Eggs (size M)
  • flour
  • fat
  • baking paper
  • Dried peas
50 minutes
Cut 50 g butter into pieces. Knead the flour, butter, powdered sugar, egg yolk and salt first with the dough hook of the hand mixer, then with your hands to form a smooth dough. Wrap the dough in foil and refrigerate for about 30 minutes
Roast the pecans in a pan without fat. Remove, let cool a little and roughly chop approx. Half of the nuts
Roll out the dough round (approx. 24 cm Ø) on a floured work surface. Grease the tart pan (approx. 21 cm Ø) and line it with the dough, press the edge firmly. Cut off protruding edges. Prick the dough several times with a fork, line with baking paper and fill with dry peas. Pre-bake the tart in the preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for about 5 minutes
75 g butter and brown Mix the sugar with the whisk of the hand mixer until creamy. First fold in the eggs one by one, then stir in the maple syrup. Fold in the chopped nuts and distribute the mixture on the bottom. Spread the rest of the nuts on top and bake the tart in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 30 minutes to finish. Take the tart out of the oven and leave to cool on a wire rack. Serve lukewarm or cold
Waiting time approx. 1 1/2 hours
1 piece approx .:
  • 470 kcal
  • 1970 kJ
  • 7 g protein
  • 34 g fat
  • 33 g carbohydrates


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