Maple Tart With Toasted Pecans
- Total Time
- 1 hour 30 minutes
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Ingredients
- Pastry for a 1-crust 9-inch straight-sided tart
- 1cup pecan halves
- 3eggs, ligthly beaten
- ½cup molasses
- 1cup pure maple syrup
- 3tablespoons dark rum
- 4tablespoons melted unsalted butter
- 3eggs, lightly beaten
- ¾cup heavy cream, whipped
- ½cup chopped pecans
Nutritional analysis per serving (8 servings)
444 calories; 27 grams fat; 8 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 41 grams sugars; 6 grams protein; 63 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees.
- Step 2
Roll out the pastry, fit it into a straight-sided tart shell, prick it and line it with a sheet of foil. Weight it with dry beans or pastry weights. Bake about eight minutes, until it looks dry but has not colored. Remove the foil and weights, bake it another 10 minutes and remove from the oven.
- Step 3
Put the pecan halves on a baking sheet, place in the oven and toast about five minutes. Watch them carefully so they do not burn. Spread the toasted pecan halves over the bottom of the tart. Put the chopped pecans on a baking sheet in the oven and toast for five minutes. Remove from the oven. Reduce oven temperature to 375 degrees.
- Step 4
Mix the molasses, maple syrup, rum, melted butter and eggs together. Stir in the toasted chopped pecans. Pour this mixture over the pecan halves in the pastry shell.
- Step 5
Bake 35 to 40 minutes, until the filling is fairly firm. Serve cooled to room temperature, with whipped cream.
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