A Very Simple Pecan Butter Tart

Butter tarts are a traditional Canadian dessert and are associated with several special occasions such as Thanksgiving and Christmas. You can find different variations of butter tarts but pecan tart is my my favorite. However, I find the majority are too sweet for my taste buds and always wanted to make my own variation.  Here, I would like to share my favorite recipe so far with you. Lets get started...

What you will need:

FOR THE DOUGH

1 1/2 cup all purpose flour

1/3 cup sugar

6 tbsp unsalted butter, cold and in chunks

1 egg

2 tbsp cold water

pinch of salt

FOR THE FILLING

1 1/4 cup pecan halves

3 eggs

3 tbsp butter, melted

1/2 cup packed brown sugar

1/4 (or less) cup golden corn syrup (optional)

3 tbsp heavy cream

Here is how to make it:

To make the dough, pulse together flour, salt and sugar in a food processor. Add butter chunks and pulse until the texture resembles a coarse meal. Add egg and 2 tbsp cold water and pulse a few times until a granulated dough is formed. Transfer onto a lightly floured surface and kneed quickly to form a smooth ball. Wrap the dough in a plastic wrap and refrigerate for 30 minutes to an hour.

Return the dough onto slightly floured surface (or use the plastic wrap around it) and roll out.

 Lay the dough inside a 9" greased tart pan with a removable bottom. Using your hand, press the dough into the edges of the pan. Cover and refrigerate for another 30 min.

While the dough is refrigerating, get your tart filling ready.  Pre-heat the oven at 350F. Spread the walnuts onto an aluminum foil covered tray and toast in the oven for 5 minutes .

In a non-stick skillet, melt butter and brown sugar and stir until sugar is melted. Add corn starch if you choose to use it and mix. Set aside to cool down to room temperature.

In a bowl, mix together cream and eggs with the sugar syrup from the previous step until fully combined and smooth batter obtained. Pour the batter into the dough lined tart pan.

Arrange the nuts over the filling. 

Bake for about 30 minutes or until golden brown. Let tart to cool completely before removing it from the pan. The tart won't be fully set in the middle and fluffy right after the oven. It will solidify as it is cools down and will flatten over time.