Maple Pecan Tart with Whipped Cream

A buttery tart shell is blind-baked, then filled with a maple custard and toasted pecans. The filling is tempered so the eggs set smoothly instead of scrambling, then the tart bakes until just set and is finished with whipped cream.

By Julienne

Cook time: 35 minutes

Servings: 6

Ingredients

• 160 g all-purpose flour for tart dough
• 25 g granulated sugar for tart dough
• 1 g fine salt divided for tart dough and filling
• 90 g unsalted butter cold, cubed
• 35 g ice water for tart dough
• 180 g pecans toasted; divided for filling and topping
• 180 g pure maple syrup for filling
• 70 g light brown sugar packed
• 2 g fine salt divided for tart dough and filling
• 120 ml heavy cream divided for filling and whipped cream
• 1 g ground cinnamon for filling
• 2 number large eggs lightly beaten
• 5 ml vanilla extract for filling
• 120 ml heavy cream divided for filling and whipped cream
• 15 g powdered sugar for whipped cream

Instructions

1. Make the dough: In a bowl, combine 160 g flour, 25 g granulated sugar, and 1 g of the salt. Cut in 90 g cold butter until the mixture looks like coarse crumbs with some pea-size pieces remaining. Stir in 35 g ice water just until the dough comes together. Form into a disk, wrap, and chill for 15 minutes. The dough is cohesive but not sticky, and it feels firm after chilling.
2. Heat the oven to 190 C. Roll the dough and line a 9-inch tart pan. Trim the edges, prick the base, line with parchment, and fill with pie weights. Bake on a baking sheet for 15 minutes, then remove the weights and parchment and bake 5 minutes more until the shell looks dry at the center and lightly golden at the edges. The crust is pale-golden and no longer looks wet on the bottom.
3. While the shell bakes, spread 180 g of the pecans on a tray and toast them in the oven for 5 to 7 minutes until fragrant. Cool slightly, then chop about 90 g for the filling and leave the rest whole or in halves for the top. The pecans smell nutty and taste toasted, not raw.
4. Make the filling base: In a saucepan over low heat, warm 180 g maple syrup, 70 g brown sugar, 2 g of the salt, 120 ml of the heavy cream, and 1 g cinnamon just until smooth and steaming. Do not boil. The mixture is smooth, glossy, and hot to the touch but not bubbling.
5. Temper the eggs off heat by whisking in a few spoonfuls of the hot maple-cream mixture, then whisk the tempered egg mixture back into the saucepan. Return the pan to low heat and cook, stirring constantly, until the filling is smooth and slightly thickened, about 2 to 4 minutes; it should lightly coat a spoon. Remove from the heat and stir in 5 ml vanilla and 90 g of the chopped pecans. The filling thickens enough to coat a spoon and looks smooth, not scrambled.
6. Pour the filling into the tart shell and arrange the remaining 90 g pecans on top. Bake 18 to 22 minutes, until the edges are set and the center still has a slight wobble, about a 5 cm circle in the middle. Cool on a rack for at least 20 minutes before slicing. The tart is set around the edges and slices cleanly after cooling.
7. Whip the remaining 120 ml heavy cream with 15 g powdered sugar until soft peaks form. Serve each slice with a spoonful of whipped cream. The cream holds soft peaks and mounds loosely on a spoon.