Recipe courtesy of Sebastien Rouxel
Recipe courtesy of Sebastien Rouxel
Watch how to make this recipe.
Pecan Tart
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- Level: Intermediate
- Total: 3 hr 40 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 327
- Total Fat
- 23 g
- Saturated Fat
- 10 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 4 g
- Cholesterol
- 81 mg
- Sodium
- 96 mg
I wanted to respect what pecan pie is but make it my own as well, by replicating the true flavors of the pecan pie while bringing a unique touch. From Bouchon Bakery. © 2012 by Thomas Keller and Sebastien Rouxel, published by Artisan Books. All rights reserved.
- Level: Intermediate
- Total: 3 hr 40 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 327
- Total Fat
- 23 g
- Saturated Fat
- 10 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 4 g
- Cholesterol
- 81 mg
- Sodium
- 96 mg
Ingredients
Pate Brisee
Pecan Filling
Directions
- For the Pate Brisee - Place half of the flour in the bowl of a chilled mixer and on medium speed, add the the butter, a little at a time. Mix until the butter is no longer in chunks and the butter and flour are combined as one. Add the salt and the remaining flour. Stop the mixer to check the dough that all of the butter’s been combined. Add water just to combine. Remove the dough to a cutting board and lightly knead several times, then wrap in plastic and rest in the refrigerator for 30-45 minutes.
- Spray the tart ring with non-stick spray. Once dough has rested, place on a lightly floured surface. Flatten into a larger circle and using a rolling pin, roll the dough back and forth a few times, then turn 90 degrees and roll again. Continue to roll and turn until the dough is just under a ¼-inch thick and about 12-inches in diameter. Roll the dough around the rolling pin and bring the dough over the ring. Gently shape the dough inside the ring making sure the bottom is square and flat. Place back in the refrigerator to rest, 10 minutes.
- Once the dough has rested, place on a rimmed baking sheet lined with parchment paper and trim the edge, then remove the excess dough (you can use this dough to make another tart shell). Place in the refrigerator to rest, 20 minutes. Pre-heat oven to 350 degrees F.
- Par-bake dough by lining parchment paper on top of chilled dough, then add rice or beans on top (this will keep the bottom flat as it bakes). Bake the shell 35 minutes. Meanwhile, make the pecan filling. In a large bowl, combine maple syrup, light brown sugar, salt, molasses and whisk to combine. Whisk in heavy cream, followed by egg yolks, melted butter and bourbon. Pour mixture through a strainer into another bowl.
- Remove tart shell from the oven and gently remove rice or bean weights by lifting the corners of the parchment paper. Place tart back in the oven uncovered for 10 more minutes.After 10 minutes, remove tart shell and carefully remove the ring to check for doneness. It should be evenly golden brown all the way around, as well as underneath. Then, replace the ring and cool to room temperature, 20 minutes. Meanwhile, reduce oven temperature to 275 degrees F.
- Spread chopped pecans evenly across the bottom of the tart shell. Then ladle filling on top, starting in the middle and going towards the edge. Fill tart shell almost to the top. Arrange pecan halves on top followed by a little more filling. (If you have leftover filling, you can use it for another tart.) Bake until filling is set, 45-50 minutes. Cool and serve.
