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With Harvey Norman
  1. Home
  2. Food

Boozy Salted Pecan and Maple Tart

Here’s the answer to a great entertaining dessert - by Aaron Clayton
  • 05 Apr 2018
Boozy Salted Pecan and Maple Tart
Prep: 240 Minutes - Cook: 50 Minutes - Serves 8-10
Proudly supported by

Using the latest cooking technology made this Tart very simple to make. For more tasty recipes go to the Harvey Norman website.

Ingredients

Egg yolk, for brushing

200 g brown sugar

125 ml (1/2 cup) maple syrup

30 g melted butter

3 eggs, at room temperature

40ml bourbon

1 tsp each sea salt and vanilla bean paste

1/2 tsp each cinnamon and nutmeg

200 g pecans, toasted and coarsely chopped

Sea salt and crème fraiche, to serve

Brown sugar shortcrust pastry 

200 g (1 ¼ cup) plain flour

120 g cold butter, cubed

30g brown sugar 

1 tsp sea salt

½ tsp white vinegar

1 egg yolk

20 ml ice-cold water

Method

  1. For pastry, combine flour, butter, sugar and salt in a food processor and blitz until fine crumbs form. Add vinegar, egg yolk and water then blitz until a rough dough forms. Turn out onto a lightly floured bench, shape into a ball and then flatten into a disc. Wrap with cling wrap and set aside to rest for 20 minutes to firm slightly. 

  2. Roll out pastry on a lightly floured surface to 3mm thick and to about a 30cm round. Return to the fridge to firm slightly, about 20-30 minutes. Transfer pastry to a 26cm fluted tart tin and gently press the pastry into the corners of the tart tin using a pastry brush. Trim excess pastry, prick base with a fork and then refrigerate to rest for at least 2 hours.

  3. Preheat oven to 180C (160C fan-forced). Blind bake pastry until golden, about 20-25 minutes. Remove paper and weights, then bake for 10-15 minutes until pastry is light golden. Brush pastry base with egg yolk, return to the oven for 4-6 minutes or until pastry base is dry and golden.

  4. Whisk brown sugar, maple syrup, butter, eggs, bourbon, salt and spices together until well combined in a bowl. Stir in pecans then pour into pastry case. Bake until top is golden and filling is nearly set, about 30-35 minutes (middle should have a very slight wobble). Cool to room temperature before serving, about 2-3 hours. To serve, divide tarts between serving plates, sprinkle with extra sea salt and a dollop of crème fraiche.

For this recipe, we used the KitchenAid Pro Line Mixer with a dough hook and whisk tool.

Salted Pecan and Maple Pie Tart
Harvey Norman
Aaron Clayton
Aaron is a content all-rounder. Covering topics from pop culture to lifestyle, and everything in between. When he’s not writing, he enjoys water skiing and playing with his English Pitbull, Brutus.

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