01 December 2016

Pecan Tart - Without Corn Syrup


Pecan Tart - Without Corn Syrup / www.delightfulrepast.com

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.

But still, you only have a sliver, right? And the sugar is "offset" a bit by a healthy amount of positively proteinaceous (is that a word?) pecans. If you prefer the heftier (deeper) portions you get with a pie, or you don't have a tart tin, try my Pecan Pie - Without Corn Syrup

But if you don't have a tart tin this size, I urge you to get one so you can make this as well as Bakewell Tart, Lemon Tart, Chocolate Tart, Custard Tart, Eggnog Tart and Savory Summer Tart.


For My Gluten-Free Friends


The first time I made the pastry with Bob's Red Mill Gluten Free 1 to 1 Baking Flour, I used my usual sweet shortcrust pastry recipe below, just using the 1 to 1 in place of the unbleached all-purpose flour. 

The gluten-free pastry was delicious, but a bit delicate. So the next time I made it, I added 1/4 teaspoon xanthan gum to the Bob's Red Mill 1 to 1. And gluten-free blends usually need a bit more water than regular flour. 


Pecan Tart - Without Corn Syrup / www.delightfulrepast.com

Pecan Tart - Without Corn Syrup 


(Makes one 9-inch/23cm tart, 8 to 12 servings) 

The Pastry - Pâte Sucrée (a sweet shortcrust pastry) 

1 1/4 dip-and-sweep cups (6.25 ounces/177 grams) unbleached all-purpose flour
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 

The Filling 

6 tablespoons (3 ounces/grams) unsalted butter
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

1 Add flour (or gluten-free blend and xanthan gum), powdered sugar and salt to work bowl of food processor; turn on for about 3 or 4 seconds to combine. Add chunks of butter; pulse to a crumb texture. Add egg yolk and water*; pulse until the dough starts clumping together. This is to be a crisp, more cookie-like crust, rather than a flaky pastry; so there's not quite the concern about over-processing. Flatten slightly into a 4- to 6-inch round disc, wrap and refrigerate for 30 to 60 minutes.

* Gluten-free blends take more water than unbleached all-purpose flour does. So start with 4 teaspoons. If it's still dry, add a little more, 1 teaspoon at a time. 

2 Set a 9-inch/23cm tart tin (1-inch deep) on a baking sheet. On lightly floured 12-inch square of aluminum foil, roll out the pastry to a 12-inch circle. Transfer dough to tart tin, pressing dough (but not stretching it) to fit the tin. (Save the foil; you're not done with it.) With scissors or knife, trim the overhang to 1/2 inch all around. Fold it in and press it to the sides to form a thicker side crust. Trim the edges* by rolling the rolling pin over the top. Press the pastry into the flutes so that it rises a bit above the edge (in case of shrinkage). Pop it in the freezer for 15 minutes while you preheat the oven to 375F/190C/Gas5.

* Don't throw away the scraps; they make wonderful cookies (maybe 2 or 3 of them). Just press them out and throw them on the baking sheet next to the tart tin.

3 Give the "used" side of the reserved piece of foil a shot of cooking spray and place it over the chilled pastry, pressing it to fit well. Spread 2 cups of ceramic pie weights (that's two packages of Mrs. Anderson's ceramic pie weights), also called ceramic baking beans in the UK, over the foil. Bake for 15 minutes. Remove foil and weights; continue baking for 10 minutes, until lightly browned to a pale golden. Let stand 30 minutes to cool.

4 While pastry is cooling, preheat the oven to 350F/180C/Gas4 and make the filling. In 1- to 1.5-quart bowl (I use a 4-cup glass measure), melt butter in microwave. Add brown sugar and salt to warm melted butter; mix well, mashing out any lumps of sugar. Stir in maple syrup. Add hot brewed coffee or boiling water, stirring until sugar is dissolved. Add eggs and vanilla; mix well, until mixture is very smooth. Stir in pecans. 

5 Pour filling into prebaked pastry shell. Bake (with tart tin on baking sheet) for about 30 minutes, until slightly puffy and a deep golden brown. The center should feel set yet soft when pressed lightly.

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. 

6 Cool on wire rack at room temperature for at least 3 hours. If you make it a day or two ahead, refrigerate it until 2 hours before serving time; allow it to come to room temperature. Or warm at 275F/135C/Gas1 for 15 minutes before serving. Cut into 8 to 12 wedges and serve with a dollop of unsweetened or barely sweetened whipped cream.

Disclosure: Some posts contain links to my affiliate account at Amazon. If you purchase something from Amazon through one of my links, I receive a small commission, at no additional cost to you, which I use toward the expenses of running this blog. Thanks for supporting Delightful Repast when you shop at Amazon!

71 comments:

All That I'm Eating said...

This sounds so good. I love pecan pie! I could just go a slice right now.

Jean | DelightfulRepast.com said...

Thanks, Caroline! I just might have a sliver of it for breakfast!

Jeanie said...

This looks good. I'm not fussy on the gluten but it's nice to know an option in case expecting a guest who might be. This might just get a try this week!

And thanks for checking out the tea party link! Yes, the only thing missing was you!

Jean | DelightfulRepast.com said...

Jeanie, thank you. Let me know how it turns out for you. I put four slices in the freezer (I've never tried that before, might be great, might be a disaster!) for my gluten-free friends who might be coming over in a few weeks.

organicgardendreams said...

Hi Jean, I really appreciate that you try to bake in a healthier way! I am also happy that you have came up with a gluten-free version of the pie as well, since for some health reasons I am doing better eating gluten-free. Often gluten-free recipes really suck and I am very eager to find good ones that are tasty and that I like, without having the feeling that I missed out, because "I have to eat gluten-free". Thanks and please keep up the good work! I will certainly follow you!
Warm regards,
Christina

Jean | DelightfulRepast.com said...

Christina, thank you so much. And you'll find a whole subheading of gluten-free recipes on my Recipes index page. I know there are some really awful GF recipes out there, and I'm maybe a little too prideful about my cooking to be willing to serve something that's just "good, for gluten-free;" it has to be good, period!

Thomas "Sully" Sullivan said...

Now…now…don’t be coy. You KNOW you get 5 cleavers for this one! Pecans are a staple and the brown sugar doesn’t hurt. Getting close to out-and-out turtles and pecan sandies here. Don’t stop now! Gluten doesn’t faze this skinny glutton, but I have heard that veggies ‘cause monkeys to come out of your nose.

Jean | DelightfulRepast.com said...

Sully, I'm glad you told me not to be coy; I was just warming up my best blush! Always an honor to receive your 5 Cleavers award. I'm going to email you a pie I just saw on the internet; you are sure to hate it.

handmade by amalia said...

Looks yummy, my idea of comfort food.
Amalia
xo

Jean | DelightfulRepast.com said...

Thanks, Amalia. It's definitely comfort food.

Amy at love made my home said...

Yum!

Jean | DelightfulRepast.com said...

Thanks, Amy!

Anonymous said...

Oh my, Jean, this looks so good! I do love pecan pie but my hubby hasn't wanted to try it in the pass so I have never made one. But his tastes have broadened over the years and now that I know of your yummy corn syrup free version I would like to see if he might not like it. He loves toasted pecans and maple syrup so he might! I'll let you know how it goes!

Happy December to you! May your month oh be jolly, festive and yet so peaceful and full of quiet joy.

xo,
Lily

Jean | DelightfulRepast.com said...

Thank you so much, Lily! I hope you'll make this for him to try. My husband never liked pecan pie before he had mine. It was too gelatinous and too sweet and just not to his liking at all, but he loves this. Let me know how it goes! :-) And I do love the idea of "quiet joy"! Hugs.

Christine Tatum said...

I appreciate the gluten free option. I love that your recipe is with maple syrup. Sounds so good!
#TrafficJamWeekend

Jean | DelightfulRepast.com said...

Christine, thank you. More and more people are going gluten-free (though I'm not).

Angie Schneider said...

Wonderful! I am not sure I have ever had corn syrup and I won't in future either. The tart looks spectacular!

Marisa Franca @ Allourway said...

Your pecan tart looks scrumptious! I think using the maple syrup instead of corn syrup is a great alternative. I may have some corn syrup in my house somewhere - I don't know it probably has some mold on top. Your tart looks gorgeous! What a beautiful dessert! Have a wonderful weekend.

Jean | DelightfulRepast.com said...

Angie, thank you. In the US, corn syrup (also just called by the brand Karo) and high fructose corn syrup (HFCS) are in loads of store-bought products, including soft drinks.

Jean | DelightfulRepast.com said...

Thank you, Marisa. I avoid corn syrup and its evil cousin HFCS like the plague! :D

Bernideen Canfield said...

Dear Jean:
You are making my mouth water - haven't had breakfast yet and here is a Pecan Tart tempting me! So glad you shared your baking perfection!

Jean | DelightfulRepast.com said...

Bernideen, thank you! But I don't eat pecan pie or tart for breakfast - I recommend pumpkin pie for breakfast. I have these "rules" -- like, carrot cake is okay for breakfast, but chocolate cake is not.

Joanne Young said...

Well Jeanie, I am glad we discussed the fact, that even at bakeries that make GF options, I couldn't find a GF pecan pie, with out corn syrup. I have made mine with just maple syrup, but I will try yours with the brown sugar. Might be even better.:)

Jean | DelightfulRepast.com said...

Joanne, I hope you like it as much as we do. Mr Delightful has texture issues with most pecan pies, and he loves this. Don't forget the additional xanthan gum if you use Bob's 1 to 1 GF blend.

ellen b said...

Looks like something I'd really enjoy. Beautiful, too.

Jean | DelightfulRepast.com said...

Ellen, thank you. It looked even prettier on its proper serving platter, but by that point I had put the camera away!

Allie Taylor said...

Hi Jean, I have a tart pan this size and I detest corn syrup and love maple syrup. So it's settled. I must make this tart! ASAP. Have a beautiful weekend and hope it includes a slice of this delicious pecan tart!

janice15 said...

Really need to get busy and try some of your recipes this sounds wonderful anything less sugar sounds great. I cringe at tge amounts of sugars used in most recipes. Thank you for sharing sounds lovely. Happy weekend with love Janice

Jean | DelightfulRepast.com said...

Allie, than you! Do let me know how it turns out for you. I just might have a slice or two this weekend -- I put some in the freezer as an experiment, so we'll see!

Jean | DelightfulRepast.com said...

Dear Janice, I hope you will! Just pick one and do it! Thanks so much, as always, and hugs to you.

Lynn at Nourish and Nestle said...

We love pecan pie, but have always used a recipe with corn syrup. I'm thrilled to find a recipe that doesn't use it...will gladly make the switch.
Thanks Jean!

hugs, Lynn

Jean | DelightfulRepast.com said...

Lynn, that's wonderful. I am just so anti-corn syrup! :D I hope you like it; let me know how it turns out for you!

Kathleen Aherne said...

This looks so perfect and delicious. I love that you changed from corn syrup and bring it to our attention that corn syrup may not be the healthy option.

Kathleen
Bloggers Pit Stop

Doreen@foxdenrd said...

Pecan pie is my husbands favorite by far! It's nice to know there's a less sweet option out there!

Jean | DelightfulRepast.com said...

Kathleen, thank you so much. I do try to make things as healthy as possible.

Jean | DelightfulRepast.com said...

Thanks, Doreen. Most desserts are too sweet for my taste, so I like to tone it down a notch or two!

kitty@ Kitty's Kozy Kitchen said...

Pecan pie is my favorite, Jean,mind your tart looks absolutely beautiful!

Jean | DelightfulRepast.com said...

Thanks, Kitty! I've got a few slices in the freezer now for my gluten-free friends, and I'm going to make a "regular" one for us so I won't be tempted to eat up the GF pieces!

Marilyn Lesniak said...

Thank you for sharing your delicious recipe at the #RecipeSharingParty. I look forward to what you will share next week! We hope you’ll come back again next Thursday when we open our doors at 9:00 AM EST. Pinned, Yummed, Tweeted!

Jean | DelightfulRepast.com said...

Thanks so much, Marilyn! Social media shares are sooooo appreciated!

Margie said...

Your pecan tart looks tasty! I loved that you coined a new word to describe pecans: "proteinaceous"!

Jean | DelightfulRepast.com said...

Thanks, Margie! I like this made with walnuts, too, though pecans do have a special quality and sweetness that's so perfect.

Miz Helen said...

Hi Jean,
I would just love a nice slice of your amazing tart, it looks like a slice of heaven! Hope you have a great week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen

Jean | DelightfulRepast.com said...

Miz Helen, thank you. Wishing you a wonderful week!

Swathi Iyer said...

Love this pecan tart, Can you send a slice I am looking forward to taste some. Pinning and tweeting.

Jean | DelightfulRepast.com said...

Swathi, thank you! I'd like to serve you a slice and a cup of tea in my kitchen right now! Thanks, too, for pinning and tweeting. Much appreciated.

Lavender and Lime (http://tandysinclair.com) said...

You have me thinking now whether maple syrup will work in my marshmallows! Great recipe Jean :)

Jean | DelightfulRepast.com said...

Thanks, Tandy! I know a small company here in the US that makes marshmallows without corn syrup (don't know anything about *how* though), so I know it can be done. When you start experimenting, let me know how it goes!

Decor To Adore said...

Oh I am SO excited to try your recipe as I am not a fan of corn syrup either. My daughter just made her first gluten free pie crust at Thanksgiving and I can't wait to show her yours.
Blessings of the season to you!

Jean | DelightfulRepast.com said...

Thank you, Laura! I have another GF pastry recipe or two and other GF recipes listed under Gluten-Free Recipes on my Recipes index page. Maybe she'll find other things to try as well! Wishing you a wonderful December.

Diane Tolley said...

Oh, yummy! I've never made pecan tart because I refuse to eat corn syrup. Going to try this!

Jean | DelightfulRepast.com said...

Thanks, Diane. I'm always so excited to find another anti-corn-syrup person!

Daniela said...

Darling Jean,
you know, I've never tried pecan, but your tart is so inviting and maybe this could be the right occasion :) !!!

Looking forward to your next posts about the Holiday Season and in the hope that your week is off to a good start, I'm sending my dearest love to you,
with much gratitude

Xx Dany

Jean | DelightfulRepast.com said...

Dany Dear, thank you. Yes, now is the time for you to try a pecan tart! :-) My week is off to a good start, now I just have to make sure it doesn't spin out of control! :D

Jann Olson said...

Love anything pecan! Without corn syrup? Who knew?? :) Thanks for sharing the recipe with SYC.
hugs,
Jann

Jean | DelightfulRepast.com said...

Thanks, Jann! I knowww -- pecans! My fruitcake is loaded with pecans, and it just makes it. Pecan cookies ... mmm.

April J Harris said...

I do love a good pecan pie, and yours looks delicious, Jean. Love that you have made it so much more wholesome and ditched the dreaded corn syrup. Thank you so much for sharing with us at Hearth and Soul!

Jean | DelightfulRepast.com said...

Thanks so much, April. Yes, I might eat sugar and starch, but do try to make it as wholesome as possible!

Nikki Frank-Hamilton said...

Jean, Pecan Pie is my favorite thing, ever! In fact, I usually have that for my birthday instead of cake. But, since having to go gluten free I haven't had any. I've recently made a GF pie crust, it was just ok, going to definitely try yours. Thanksgiving was torture while everyone else enjoyed their pecan pie! UG! And I love that yours doesn't use corn syrup either! Win! Thanks, pinned and shared, not losing this recipe!!! Merry Christmas to me!

Jean | DelightfulRepast.com said...

Nikki, thank you! I'm so glad you found this! I think you're going to be pleased. Let me know how it turns out for you. Sorry you had to go GF.

The Charm of Home said...

Great idea using maple syrup! Sounds delish! Thanks for sharing at Home Sweet Home!

Jean | DelightfulRepast.com said...

Thanks, TCOH! Real maple syrup adds flavor, not just the bland sweetness of corn syrup.

Jeanne said...

Hi Jean, I will have to try this. Pecan pie has the most calories of any pie out there. (so I am told) Less calories is a great idea. smile.
Have a wonderful week and thank you for joining Blue Monday.
xo,
Jeanne

Jean | DelightfulRepast.com said...

Thanks, Jeanne. I don't pay too much attention to calories, but I know most versions of pecan pies and tarts have waaaaaaayy more sugar than mine, and so way more calories.

Cranberry Morning said...

This looks amazing, and anything with pecans is tempting to me! Also, that GF shortbread crust!! I can also use that for a fruit tart like I get at Café Latte in St. Paul. Definitely need to get a tart pan. I might order one right now. Thanks for the recipe, Jean!

Cranberry Morning said...

Talk about impulse buying: I just ordered that pan!!!

Jean | DelightfulRepast.com said...

Judy, that's wonderful! And, of course, I love it on those rare occasions when someone goes to Amazon from my blog and orders something because I get a tiny commission for it that doesn't cost the buyer a penny! I was glad my experiment with Bob's 1 to 1 and a little extra xanthan gum worked -- I was getting a little tired of making my own blends every time I wanted to make something for a GF friend.

Keri said...

Jean, this pecan pie looks and sounds delicious! Thanks for sharing the recipe!

Jean | DelightfulRepast.com said...

Thanks, Keri! Happy to share!

Cocoa and Lavender said...

Jean - I am not as vigilant about non-corn syrup recipes as I should be, but am always so glad when I find recipes that don't use it! Thanks for sharing this recipe!

Jean | DelightfulRepast.com said...

Thanks, David. I'm sooo non-corn syrup, this is definitely the place to look for recipes that don't use it!

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