Dessert

Claire Verneil's pecan tart

Toasted pecan and maple syrup tart on a pre-baked sweet shortcrust base.

Total time
75 min
Budget
Budget-friendly
Difficulty
Easy
Servings
8 people
Claire's pecan tart
Thanksgiving is a lovely opportunity to enjoy recipes prepared for this American holiday. Here is the famous pecan tart made by Claire Verneil.

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Ingredients

8 pers.

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Tart shell

Pecan filling

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  • Tahitian vanilla jelly, Grand Cru Tahaa SignaturePoids - 210g
    Qty: 19,49 €
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Selection total 9,49 €

Step by step

Method

Follow each step in order.

Active preparation
20 min
Cooking
55 min

Tart shell

  1. 1

    Line the tin

    Preheat the oven to 180 °C. Unroll the pastry and use it to line a tart tin measuring 26 cm in diameter, keeping the baking paper underneath.

    180 °C
  2. 2

    Pre-bake the tart shell

    Cover the pastry with baking paper and baking beans or dried beans. Bake at 180 °C for 15 minutes. Remove the beans and the paper covering the pastry after this pre-bake.

    180 °C

Pecan filling

  1. 3

    Toast the pecans

    While the tart shell is pre-baking, spread the pecans on a tray and toast for 10 minutes in the oven at 180 °C. Let them cool a little, then roughly chop half. Keep the others whole for the top.

    180 °C
  2. 4

    Prepare the filling

    Beat the softened butter with the sugar, then mix in the whole eggs and maple syrup. Add the chopped pecans and pour the mixture onto the pre-baked tart shell.

  3. 5

    Finish cooking

    Arrange the whole pecans on top and bake at 180 °C for approximately 30 minutes, until the tart is golden. Let it cool slightly before slicing.

    180 °C

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