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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1.5 cup
All-Purpose Flour
(Contains: Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
1 cup
Brown Sugar
(May contain traces of: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
4 tbsp
Maple Syrup
½ cup
Bittersweet Chocolate Chips
(Contains: Soy May contain traces of: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
2 unit(s)
Egg
(Contains: Egg)
112 g
Pecans
(Contains: Pecans May contain traces of: Egg, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
½ tsp
Salt*
9 tbsp
Butter*
Nutrition Values
Utensils
Cooking Steps
- 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 tarte au sucre into slices, then divide between plates. Serve with whipped cream or your favourite ice cream!
- Leftover tarte can be kept in the fridge for up to 5 days.
