Tarte au sucre à l’érable et aux pacanes
4 portions | avec pâte à tarte express- Blé
- Sulfites
- Oeuf
- Pacanes
- Lait
- Peut contenir des traces d’allergènes
- Crustacés
- Oeuf
- Poisson
- Gluten
- Lait
- Moutarde
- Noix
- Arachides
- Sésame
- Soya
- Sulfites
- Blé
Ingrédients : Cassonade (sucre de canne, mélasse) • Farine tout usage (blé) • Pacanes • Œuf de catégorie A • Sirop d'érable • Vinaigre de vin blanc (vinaigre de vin, métabisulfite de potassium) (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
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
9 cs
Beurre*
(Contient: Lait)
½ cc
Sel*
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.
- 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.
