Pecan Tart - Without Corn Syrup

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 

(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.

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