Apple-Pecan Tart

Name: Apple-Pecan Tart
Total time: 2 h
Yield: 8-10 servings
Ingredients: 1 1/3 cups flour, more for rolling; 1 tablespoon granulated sugar; 1/2 teaspoon salt; 10 tablespoons cold unsalted butter; 1 large egg yolk plus 3 large eggs; 2 medium tart apples, peeled, cored and sliced; 2 tablespoons light brown sugar; 1 1/2 cups coarsely chopped pecans; 1 cup maple syrup; 1 teaspoon vanilla extract; 1 cup heavy cream, whipped, for serving

By Florence Fabricant

Total Time: 2 hours
Rating: 4(139)
Comments: Read comments

Featured in: The Oven Is Booked. Dessert's in the Freezer.

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Ingredients

Yield:8-10 servings

1⅓cups flour, more for rolling
1tablespoon granulated sugar
½teaspoon salt
10tablespoons cold unsalted butter
1large egg yolk plus 3 large eggs
2medium tart apples, peeled, cored and sliced
2tablespoons light brown sugar
1½cups coarsely chopped pecans
1cup maple syrup
1teaspoon vanilla extract
1cup heavy cream, whipped, for serving

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 400 degrees. Place flour, sugar and salt in food processor. Pulse to blend. Dice 8 tablespoons butter, place in food processor and give it about 20 quick pulses, until butter is in tiny lumps. Beat egg yolk with 4 tablespoons ice water. Open cover of machine and sprinkle in egg mixture. Pulse briefly. Ingredients should start to clump together to form a dough; do not allow a ball of dough to form. If dough is too dry to hold together, add another teaspoon or two of water and pulse again.
Step 2
Transfer dough mixture to lightly floured work surface and gather together to form into a flat, smooth disk. Roll to a circle about 13 inches in diameter and fit into a 10-inch fluted tart pan. Line with foil, weight with pastry weights and bake 10 minutes, until dry-looking. Remove foil and weights, prick bottom of pastry in a few places and bake until golden, about 20 minutes more. Remove from oven.
Step 3
While pastry is baking melt remaining 2 tablespoons butter in a skillet. Add apples and sauté over medium-high heat until lightly browned. Stir in brown sugar, then add pecans. Sauté another minute. Remove from heat and spread in baked pastry. Beat eggs, stir in syrup and vanilla and pour over apples and pecans.
Step 4
Bake 15 minutes. Reduce heat to 350 degrees and bake until set and browned on top, about 25 minutes more.

Ratings

4 out of 5

139 user ratings

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Comments

E7 years ago

This recipe is a little weird, and wound up way too eggy for my taste. The idea of apples and pecans together is great, but it wound up tasty like a strangely maple-y quiche.

Denise2 years ago

I didn't have maple syrup or brown sugar and improvised with honey=brown sugar, and honey + water + butter + white sugar=maple syrup. Turned out great! Had it was vanilla ice cream, which was perfect.

Mel3 years ago

Was going to make a plum tart “again” (3rd one in last 5 wks) and family thought this recipe sounded/looked great. After reading the comments I’m gun shy. If I try it I will use 2 eggs and ~3/4C syrup, will NOT prick the crust. Any other tweaking suggestions are welcome!

Katy4 years ago

Took lots of tweaking to get the crust right. Made the dough and let it rest for an hour, then rolled it out and put it in the pan with crust to spare and froze it for an hour before blind baking at 350, which eliminated the shrinkage I'd been experiencing. Also took Bob's notes and used 2 eggs and <1 cup maple syrup for the filling. Added foil on top partway through baking to prevent the nuts from burning.

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