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Pecan nut tart | Emojoie Cuisine's recipe transcription

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Emojoie

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Ingredients

Unsalted butter (for tarts) : 125g
Flour (for tarts) : 250g
(A) Sugar : 100g
(A) Salt : A pinch
(A) Egg : 1 piece
(B) Sugar (for filling) : 40g
(B) Maple syrup : 50g
(B) Egg : 2 pieces
(B) Unsalted butter (for filling) : 40g
(B) Flour (for filling) : 20g
Pecan nuts (chopped) : 100g
Pecan nuts (for decoration) : 150g
Apricot jam : Appropriate amount

Time required

70minutes

Procedure

1) Make tart dough 00:06
Combine the diced butter and flour and grind with your fingers. Add (A) in order and mix well.
Knead lightly, divide into 2 equal parts and refrigerate for 1 hour.
2) Bake the tart 02:50
Roll the tart dough into a circle, put it in a mold, make a hole with a fork, put aluminum around the tart, and bake in an oven at 200 ° C for 13 minutes.
Peel off the aluminum, coat with beaten eggs, and bake again in the oven at 200 ° C for 2 minutes.
3) Make a filling 05:57
Mix (B) well and add chopped pecan nuts.
4) Bake 07:42
Pour the filling into a tart, decorate with pecan nuts and bake in an oven at 180 ° C for 30 minutes.
Apply apricot jam to finish.

Point

The tart dough is made in the amount of two pieces, so it is recommended to freeze the unused part.
The video uses a cercle with a diameter of 18 cm and a height of 2.5 cm.
In the video, tart stones are not used, and aluminum foil is applied only around the tart to bake. If the dough floats, crush it with a fork.
I use coconut sugar for the filling, but you can use whatever you like.
Melt butter to add to the filling.
When baking tart dough, use filling eggs and the rest for filling.
After the burnt tart has cooled, apply apricot jam.
The time required to lay the tart dough is not included in the required time.