Pecan Tart

1 Pillsbury pie crust
2 large eggs
1/4 C packed light brown sugar
1/4 t kosher salt
1 C maple syrup (or dark corn syrup)
1 1/2  – 2 C coarsely chopped toasted pecan (or it can be mix of pecans and walnuts)

Preheat oven to 350 deg F. (325 deg, convection oven).

Fit a 9-inch round piece of parchment paper on the bottom of a 9-inch tart pan with a removable bottom.

Roll out the pie crust and make sure it is at least 11 inch round. Fit into the bottom and up the sides of the tart pan. Trim excess dough flush with rim.

In a medium bowl, whisk together eggs, sugar and salt. Whisk in maple syrup. Add nuts and mix to combine thoroughly.

Pour into prepared pan, and place pan on rimmed baking sheet

Bake until filling is set and crust is golden, 50-55 min.

Transfer to a wire rack and let cool completely.

Unmold before serving.



About mama huang

I love to cook and experiment with recipes. The ones published here have been adapted from recipes from various sources and are recipes that members of my family love and ask for.
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