Pecan tart is, to me, the quintessential autumn tart. Usually made with corn syrup, which I refuse to eat, my version is made with brown sugar and real maple syrup. I'm not going to tell you this is a low-sugar dessert, just that my version has less sugar than most.
For My Gluten-Free Friends
Pecan Tart - Without Corn Syrup
The Pastry - Pâte Sucrée (a sweet shortcrust pastry)
OR Bob's Red Mill Gluten Free 1 to 1 Baking Flour plus 1/4 teaspoon xanthan gum
1/4 packed cup (1 ounce/28 grams) unsifted powdered sugar
1/4 teaspoon salt
8 tablespoons (4 ounces/113 grams) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk (reserve the white for the filling)
1 tablespoon water, 1 to 3 teaspoons more if using the gluten-free blend
3/4 packed cup (5.25 ounces/149 grams) dark brown sugar
1/2 teaspoon salt
1/4 cup (2 fluid ounces/ml) real maple syrup
1/4 cup hot brewed coffee or boiling water
3 large eggs plus reserved white, beaten
1 teaspoon vanilla extract
2 cups (8 ounces/227 grams) chopped pecans, toasted
OR 6 ounces chopped and 12 or more pecan halves
If you have an instant-read thermometer and want to get really precise, the target "pull" temperature for pecan pie filling is 200F/93C, though it might be less for mine, perhaps 195F/90C, because I use a lot less sugar than most.
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