Maple Pecan Tarte au Sucre
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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1.5 tasse(s)
Farine tout usage
(Contient: Blé Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
1 tasse(s)
Cassonade
(Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
4 cs
Sirop d'érable
½ tasse(s)
Pépites de chocolat mi-amer
(Contient: Soya Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Arachides, Sésame, Sulfites, Blé)
1 cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Oeuf, Poisson, Lait, Moutarde, Sésame, Soya, Blé)
2 pièce(s)
Œuf
(Contient: Oeuf)
112 g
Pacanes
(Contient: Pacanes Peut contenir : Oeuf, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
Pas inclus dans votre livraison
½ cc
Sel*
9 cs
Beurre*
Ustensiles
Instructions
- 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 (from step 1) 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 pie into slices, then divide between plates. Leftover pie can be kept in the fridge for up to 5 days.
