Maple Pecan Tarte au Sucre
Serves 4 | with No-Roll Crust
This decadent pie is bursting with buttery pecans and a sweet maple syrup for a gooey, melt-in-your-mouth slice that will have you reaching for seconds and thirds in no time.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Bittersweet Chocolate Chips
White Wine Vinegar
Not included in your delivery
Before starting, preheat the oven to 350ºF.Gather all required baking tools. Melt 7 tbsp butter in a small microwavable bowl, or in a small pan over low heat. Meanwhile, whisk together flour, 4 tbsp brown sugar and 1/4 tsp salt in a large bowl.Add melted butter, then stir to combine until mixture is crumbly but holds together when squeezed.Transfer dough to a 9-inch pie dish. Pat dough into the bottom of the dish and about 1-inch up the sides. (TIP: Use a flat-bottomed measuring cup or glass to help smooth down the bottom.)Place pie dish on a large, unlined baking sheet. Prick pastry crust all over bottom and sides with a fork.
Bake crust in the middle of the oven until lightly golden-brown, 20-25 min. Set aside to cool slightly.Meanwhile, melt 2 tbsp butter in the same microwave-safe bowl.Whisk together melted butter, 1/2 cup brown sugar and maple syrup in the same large bowl until smooth. Whisk in eggs, vinegar and 1/4 tsp salt until smooth. Stir in pecans.
Pour filling into pie dish. Sprinkle chocolate chips over top.Bake in the middle of the oven until middle is set, and edges are golden-brown, 20-25 min
Transfer pan to a wire rack. Allow to cool to room temperature before placing in the fridge to cool completely, 1 hr.Cut maple pecan tarte au sucre into slices, then divide between plates. Serve with whipped cream or your favourite ice cream!Leftover pie can be kept in the fridge for up to 5 days.