Pecan Tart? Say less, read more! Chef Mike got you.
Pecan Frangipane:
220g butter
220g sugar
220g pecan flour
4 eggs
1 tablespoons whiskey
60g flour
1/2 tablespoons vanilla extract
Cream butter and sugar
Add eggs & vanilla one at a time
Add pecan flour and flour
Put in pastry bag
Store bought:
Orange Marmalade
Tart Dough:
260g flour
80g egg yolk
100g powdered sugar
115g butter
25g water
Mix flour, sugar, & butter and mix until it forms a sandy texture. Add egg yolk and mix until it forms a dough (add water if need). Form into a ball, try not to overwork dough and flatten ball into a disc. Wrap and refrigerate for an hour.
Roll dough out between parchment paper and drape over a greased & floured 8in tart pan. Prick the base of tart and refrigerate for 30min
Place foil over tart with weight (raw rice, beans, or nuts) and blind bake for 20min at 335°. Take off foil and weight and bake for 5min more. Cool and clean off edges
Assembly & Finish:
Spread some orange marmalade on the bottom of the pre baked tart
Pipe in the pecan frangipane to fill the tart and smooth the top
Place chopped pecans across the top
Bake in the oven at 335° for 35-40min, until frangipane is set
Immediately after taking the tart out of the oven, brush orange marmalade over the pecan tart
Cool & Serve
Tips & More:
-Orange Marmalade is store bought, another fruit marmalade can be used or no marmalade at all
-An 8in tart pan with a removable bottom was used for this recipe
