MAPLE PECAN TARTS
I absolutely love pecans. I combine them with maple and vanilla to create the ultimate tart, made even richer with a scoop of vanilla ice cream. -Redawna Kalynchuk, Barrhead, Alberta
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Shape into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to handle., Divide dough into 12 portions. Roll each portion into a 5-in. circle; transfer to 12 ungreased 4-in. fluted tart pans with removable bottoms. Trim crust even with edges. Refrigerate 20 minutes. Preheat oven to 375°., Meanwhile, in a large bowl, whisk the first 6 filling ingredients. Pour into tart shells; arrange pecans over tops. Bake 25-30 minutes or until centers are just set (mixture will jiggle). Cool on wire racks. If desired, serve with ice cream. Refrigerate leftovers.
Nutrition Facts : Calories 669 calories, Fat 50g fat (21g saturated fat), Cholesterol 145mg cholesterol, Sodium 299mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 3g fiber), Protein 8g protein.
MAPLE-PEAR TARTE TATIN
Pears poached in a maple caramel sauce then baked with a traditional puff pastry crust, a simple yet elegant dessert. Serve warm with vanilla ice cream and enjoy!
Provided by WestCoastMom
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Roll puff pastry out on a lightly floured surface to 1/4-inch thickness; place in the refrigerator.
- Melt butter in a 9-inch cast iron skillet over medium heat; stir in brown sugar, cinnamon, and nutmeg and cook and stir until sugar dissolves, about 5 minutes. Stir maple syrup into brown sugar mixture; cook, stirring, until mixture begins to bubble. Remove skillet from heat.
- Place one pear half, cut side up, into the center of skillet. Cut remaining pear halves in half again; arrange pear quarters around the center pear, cut sides up.
- Place skillet over medium-low heat; cook pears, basting with syrup mixture, until they begin to soften, about 5 minutes. Remove skillet from heat.
- Remove puff pastry from refrigerator; place pastry over pears, tucking edges of pastry around pears inside skillet.
- Bake in the preheated oven until pastry is puffed and golden, about 20 minutes; allow to cool for 5 minutes. Place a serving plate over skillet; invert to remove tart (skillet will still be hot). Serve warm.
Nutrition Facts : Calories 329.3 calories, Carbohydrate 42.4 g, Cholesterol 15.3 mg, Fat 17.6 g, Fiber 3.1 g, Protein 2.6 g, SaturatedFat 6.6 g, Sodium 121.5 mg, Sugar 23.2 g
MAPLE PECAN TART
Provided by Sarah Patterson Scott
Categories Dessert Bake Thanksgiving High Fiber Pecan Maple Syrup Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For crust:
- Using electric mixer, beat butter in medium bowl until smooth. Add sugar, egg yolk, and salt; beat until blended. Add flour and beat just until dough begins to clump together. Gather dough into ball; flatten into disk. Roll out dough on lightly floured work surface to 10 1/2-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce dough all over with fork. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- Place crust in freezer 30 minutes before filling and baking.
- For filling:
- Preheat oven to 350°F. Whisk eggs and brown sugar in medium bowl until well blended. Whisk in maple syrup, corn syrup, melted butter, and salt. Stir in pecans. Pour filling into unbaked crust. Place tart on rimmed baking sheet.
- Bake tart until filling is slightly puffed and set, about 40 minutes. Transfer to rack and cool. DO AHEAD: Can be made 1 day ahead. Tent loosely with foil and let stand at room temperature.
- Cut tart into wedges and serve with whipped cream or ice cream.
PEAR-PECAN TART WITH MAPLE ICE CREAM
Provided by Molly O'Neill
Categories project, dessert
Time 2h40m
Yield Eight servings
Number Of Ingredients 14
Steps:
- To make the ice cream, combine the milk, cream, maple syrup and salt in a medium saucepan. Bring just to a boil. Meanwhile, whisk the egg yolks in a mixing bowl. Whisking constantly and rapidly, add the milk mixture to the yolks. Pour the mixture back into the pan and place over low heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 15 minutes; do not let it come to a simmer. Pour into a bowl, let cool and refrigerate until cold. Stir in the vanilla. Pour into an ice-cream maker and freeze according to the directions.
- Meanwhile, to make the tart, place 1/2 cup of pecans, the flour and the salt in a food processor and pulse until the pecans are ground. Add the butter and pulse until mixture resembles coarse meal. Add the egg and pulse just until dough begins to come together. Gather dough into a ball, flatten into a disk, wrap in plastic and refrigerate 30 minutes.
- Preheat oven to 350 degrees. Roll the dough into a circle about 3/8-inch thick and fit it into a 10-inch tart pan. Line the pan with parchment paper, fill with pie weights or raw beans and bake for 20 minutes. Remove the paper and the weights and bake for 5 minutes more. Set aside.
- Peel, halve and core the pears. Arrange the pear halves in a circle over the crust, cut side down. Scatter the remaining pecans over and around the pears. Drizzle 1/4 cup of maple syrup over the top. Bake until the pears are soft but hold their shape, about 45 minutes, covering the top loosely with aluminum foil if the crust browns too much before the pears are done. Let cool.
- Stir together 1/4 cup of maple syrup and the Cognac. Brush the mixture over the pears. Cut into wedges and serve with a scoop of maple ice cream.
Nutrition Facts : @context http, Calories 672, UnsaturatedFat 20 grams, Carbohydrate 73 grams, Fat 40 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 17 grams, Sodium 211 milligrams, Sugar 50 grams, TransFat 0 grams
PECAN PIE ICE CREAM
This pecan pie ice cream is built on a base of French vanilla, with toasted pecans, cloaked in maple syrup, swirled in. Making the vanilla custard for this French-style ice cream is a delicate operation, like producing hollandaise, because of the fragile nature of eggs when they are heated. Perform this part of the recipe when you can give it your full, undivided attention. If preparing this custard in a saucepan over direct heat makes you nervous about overcooking and curdling the eggs, you can make it in a double boiler, but it will take at least 20 minutes longer to get the custard to thicken.
Provided by Florence Fabricant
Categories ice creams and sorbets, dessert
Time 8h30m
Yield 5 cups (about 8 servings)
Number Of Ingredients 9
Steps:
- Place milk and cream in a heavy saucepan. Stir in the sugar. Heat on medium until scalded (about 180 degrees) - bubbles will form around the edges. Remove from heat.
- Beat eggs in a small bowl until well-blended. Gradually whisk several tablespoons of the hot milk mixture into the eggs, then slowly pour the egg mixture back into the pan, whisking all the while.
- Place over medium-low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the spoon, 6 minutes or so. As soon as you see the first wisps of steam, remove the pan from the heat. Keep stirring another 5 minutes or so as the mixture cools down. Stir in the vanilla. Transfer the custard to a bowl, cover and refrigerate until very cold, about 6 hours or overnight.
- Place the pecans in a small, heavy skillet over medium-high heat. Toast them, stirring, until lightly browned. Remove from heat. Pour in the maple syrup and add the butter and salt. Stir to coat pecans completely. Transfer to a bowl and refrigerate.
- Add the cold custard to your ice cream maker and churn until the mixture reaches the consistency of soft ice cream, 40 to 50 minutes. Transfer it to a bowl. Fold in the cooled nuts and syrup, swirling them in so they are not thoroughly mixed in.
- Transfer the ice cream to one or more containers and freeze until firm, at least 2 hours. If necessary, let the ice cream soften a bit in the refrigerator or at room temperature before scooping.
PECAN PIE WITH MAPLE CREAM
Wow family and friends with this golden pecan pie and silky, sweet maple cream. Making the pastry is optional, but the recipe is particularly good
Provided by Tom Kerridge
Categories Afternoon tea, Dessert, Treat
Time 1h30m
Yield Serves 10-12
Number Of Ingredients 14
Steps:
- To make the pastry, beat the butter and sugar together in a large bowl until light and fluffy, then beat in the egg yolks. Stir in the flour, then use your hands to bring the mixture together into a dough. Remove from the bowl, wrap and transfer to the fridge to chill for at least 1 hr.
- Roll the pastry out onto a lightly floured surface to the thickness of a £1 coin, then lift into a 23cm loose-bottomed tart tin. Press the pastry into the base and sides of the tin, allowing any excess to hang over the sides. Put the tin on a baking sheet and chill for 30 mins.
- Heat the oven to 180C/160C fan/gas 4. Prick the base of the pastry case with a fork. Line with baking parchment and baking beans and bake for 20 mins, then remove the parchment and beans and bake for 10-15 mins more until golden. Remove from the oven and leave to cool in the tin before using a small serrated knife to trim away the excess pastry.
- To make the filling, roughly chop or bash half the pecans and set aside. Whisk the eggs and sugar together in a large bowl, then add the golden syrup, butter, salt, vanilla extract and bourbon, if using, and continue to whisk until everything is well combined. Add the pecans and mix again to thoroughly combine.
- Pour the pecan filling into the pastry case and arrange the remaining whole pecans on top. Bake for 20 mins until evenly coloured - it should be lightly golden brown and set with a slight wobble when you gently shake the tin. Remove from the oven and set aside to cool for at least 1 hr. Just before serving, whip the cream and maple syrup together to soft peaks and serve alongside the pie.
Nutrition Facts : Calories 593 calories, Fat 45 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
MAPLE PECAN PIE
Our Vermont maple syrup can't be beat, and this is one of my favorite pies. It's also quick and easy to make. -Mildred Wescom, Belvidere, Vermont
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a bowl, whisk eggs and sugar until smooth. Add maple syrup, butter, vanilla, salt and pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 30-40 minutes. Cool on a wire rack for 1 hour. If desired, top with whipped cream to serve. Store in the refrigerator.
Nutrition Facts : Calories 561 calories, Fat 35g fat (12g saturated fat), Cholesterol 111mg cholesterol, Sodium 294mg sodium, Carbohydrate 58g carbohydrate (38g sugars, Fiber 3g fiber), Protein 7g protein.
MAPLE PECAN TART
Steps:
- Preheat the oven to 350°F.
- Prepare the pie dough, press into a 10-inch tart pan with a removable bottom, and bake for 5 minutes.
- To prepare the filling, beat the butter and agave nectar with an electric mixer until fluffy. Add the eggs, 1 at a time, and beat again until well combined. Add the bourbon, vanilla extract, maple extract, and cinnamon and mix until combined. In a separate bowl, mix the chopped pecans with the flour and fold them into the egg mixture. Pour into the prebaked piecrust and bake for 15 minutes, or until the filling is lightly set.
- Remove the tart from the oven and arrange the pecan halves in concentric circles over the top of the tart, pressing down lightly into the filling. Bake for another 30 minutes, or until completely set. Halfway through baking, cover the tart with tented foil to prevent the pecans from overbrowning. Remove from the oven and cool on a cooling rack. Serve warm with vanilla ice cream or whipped cream.
MAPLE BUTTER-PECAN ICE CREAM
Categories Milk/Cream Ice Cream Machine Egg Dessert Freeze/Chill Kid-Friendly Pecan Summer Chill Maple Syrup Boil Gourmet Small Plates
Yield Makes 1 quart
Number Of Ingredients 8
Steps:
- Coarsely chop pecans. In a skillet melt butter over moderate heat until foam subsides. Toast pecans in butter, stirring occasionally, until golden and fragrant, about 5 minutes, and sprinkle with salt to taste. Cool pecans and chill in a sealable plastic bag. Buttered pecans may be made 3 days ahead and chilled.
- In a heavy saucepan bring cream, milk, maple syrup, and salt just to a boil, stirring occasionally. In a bowl beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170° F. Pour custard through a sieve into a clean bowl and cool. Stir in extract. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
- Freeze custard in an ice-cream maker. Transfer ice cream to a bowl and fold in chilled pecans. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
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PECAN PEAR TART - BUNNY'S WARM OVEN
From bunnyswarmoven.net
Reviews 4Servings 8Cuisine AmericanCategory Dessert
- Place the flour, pecans, sugar, salt and egg yolk in a large bowl. Cut the butter into the dry ingredients using a pastry blender until you have coarse crumbs. When your done cutting the butter into the flour mixture the crumbs should hold together when pressed between your fingers.
- Press the crumbs evenly onto the bottom and up the sides of a removable bottom tart pan. When you're patting the crumbs up the sides of the pan, pat them 1/4 inch taller than the edge of the tart pan. Place the crumb lined pan on a large plate and freeze it for 30 minutes to firm the dough and help stop the pastry from shrinking. While your waiting for the tart to come from the freezer preheat your oven to 375 degrees.
- After the 30 minutes in the freezer, place the tart pan on a cookie sheet and bake at 375 degrees for 20 - 25 minutes or until very light brown. Remove it from the oven and cool on a wire rack for 10 minutes. Don't turn the oven off, you'll be baking the tart at 375 degrees. But in the meantime, while the crust is cooling....
- Peel, core and cut 3 ripe pears in half lengthwise. Cut each halve into six slices. Place the pear slices in a circle (overlapping them) on the bottom of the warm crust. Set them aside a minute while we make the filling.
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