Ingredients
- All-purpose flour
- for dusting
- 1/2 recipe Pate Brisee (page 322)
- 2 large eggs
- 1/4 cup packed light brown sugar
- 1/4 teaspoon salt
- 1 cup pure Grade A maple syrup
- 1 1/2 cups coarsely chopped pecans
- 1 1/2 cups coarsely chopped walnuts
Instructions
- Preheat oven to 350F.
- On a lightly floured surface, roll out dough to an 11-inch round.
- Fit into bottom and up sides of a 9-inch tart pan with a removable bottom.
- Trim excess dough flush with rim.
- In a medium bowl, whisk together eggs, sugar, and salt; whisk in maple syrup.
- Add nuts, and mix to combine thoroughly.
- Place tart pan on a parchment-lined rimmed baking sheet, and pour in filling.
- Bake until filling is set and crust is slightly golden, 55 minutes to 1 hour.
- Transfer to a wire rack and let cool completely in pan.
- Unmold before serving.
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