Maple Pecan Butter Tart (Brown Butter Crust)

Ingredients

Brown Butter Shortcrust:

• 1/2 cup unsalted butter
• 1 1/2 cups all-purpose flour
• 1/4 cup icing sugar
• 1/4 tsp salt
• 1 egg yolk
• 1–2 tbsp cold water

Maple Pecan Filling (Sliceable Set):

• 1/4 cup packed brown sugar
• 3/4 cup pure maple syrup
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 tbsp all-purpose flour (optional)
• 1 cup pecans (Toast beforehand at 300F x 15 min)

Directions

For the Brown Butter Shortcrust:

1. Melt butter and cook until golden and nutty (brown butter). Cool.
2. Mix flour, icing sugar, and salt.
3. Add brown butter + egg yolk → mix to crumb.
4. Add cold water just until dough comes together.
5. Chill, roll, and line a 9-inch tart pan. Roll the dough out onto a piece of plastic wrap to help line the tart pan.
6. Dock, add pie weights (can be rice or beans) and bake at 350°F for 18–20 minutes until golden.

For the Maple Pecan Filling:

Mix filling:

1. Whisk eggs + brown sugar.
2. Add maple syrup, melted butter, vanilla, salt.
3. Whisk smooth.
4. Add flour and whisk.

Assemble:

1. Scatter pecans into pre-baked tart shell.
2. Pour filling over.

Bake:

1. 350°F for 30–35 minutes.
2. Center should be slightly set with a small jiggle.