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There Pecan Pies is a typically autumnal dessert, invented by French chefs, who settled in New Orleansthey met the pecan nut and they began to work on it, giving rise to the dessert we know today.
It is a dessert served during the holidays, especially at Christmas et al Thanksgiving Day. Over the years it has also arrived among us Europeans, and enjoyed in that particular season called “fall”, which is now upon us, and we want to be prepared.
INGREDIENTS
For the pastry
160 g Flour
110 g butter
½ teaspoon of salt
½ spoonful of sugar
50 ml ice water
For the filling
260 g of maple or corn syrup
80 g cane sugar
60 g cold melted butter
150 g pecans
3 egg
1 teaspoon of ground cinnamon
1 pinch of salt
PROCEDURE
For the pastry
Combine flour, sugar and salt, then add the butter at room temperature (remember to remove it from the fridge at least 10 minutes before).
Mix everything, add the water, and form a ball to place in the fridge for about 30 minutes.
For the filling
Mix eggs, sugar, cinnamon and a pinch of salt, then add the maple syrup and finally the melted butter. Be careful not to create lumps.
If white foam forms on the mixture, take a slotted spoon and remove it. Let the dough rest for 20 minutes.
Cooking
In the meantime, take the shortcrust pastry and spread it on a round baking tray.
After the pre-established time, assemble the cake, pour the mixture onto the base, leaving 3 spoons aside, and finally add the walnuts on the surface of the tart.
Cook the tart in a static oven at 180 degrees for 45 minutes. Pay attention to cooking, the cake must be well golden.
Remove from the oven and let it cool for a couple of hours.
Ingredients
For the pastry
160 g Flour
110 g butter
½ teaspoon of salt
½ spoonful of sugar
50 ml ice water
For the filling
260 g of maple or corn syrup
80 g cane sugar
60 g cold melted butter
150 g pecans
3 egg
1 teaspoon of ground cinnamon
1 pinch of salt
Directions
For the pastry
Combine flour, sugar and salt, then add the butter at room temperature (remember to remove it from the fridge at least 10 minutes before).
Mix everything, add the water, and form a ball to place in the fridge for about 30 minutes.
For the filling
Mix eggs, sugar, cinnamon and a pinch of salt, then add the maple syrup and finally the melted butter. Be careful not to create lumps.
If white foam forms on the mixture, take a slotted spoon and remove it. Let the dough rest for 20 minutes.
Cooking
In the meantime, take the shortcrust pastry and spread it on a round baking tray.
After the pre-established time, assemble the cake, pour the mixture onto the base, leaving 3 spoons aside, and finally add the walnuts on the surface of the tart.
Cook the tart in a static oven at 180 degrees for 45 minutes. Pay attention to cooking, the cake must be well golden.
Remove from the oven and let it cool for a couple of hours.
