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Description
To channel a traditional pecan pie’s toasty-sweet vibes while using far fewer of the pricey nuts, try this tart. It’s elegant and budget-friendly, and fairly simple to put together. Start with a rich and unfussy press-in shortbread crust. Top that with a toasted nut filling that’s reminiscent of frangipane but uses just 3/4 cup pecans — and, when blended with brown sugar and a few other ingredients, tastes surprisingly like pecan pie filling. Before baking the tart, arrange thinly sliced apples over the nut paste. For a bit of shimmer, add a final apple jelly glaze. The recipe is a Yummly original created by Rebecca Firkser.
Ingredients
- 1 1/2 cups all-purpose flour (for the crust)
- 2 Tbsp. light brown sugar (packed, for the crust)
- 1/2 tsp. fine sea salt (or table salt, for the crust)
- 1/2 cup salted butter (melted and cooled slightly, for the crust)
- 3/4 cup pecan halves
- 1/4 cup light brown sugar (packed, for the filling)
- 2 Tbsp. salted butter (at room temperature, for the filling)
- 1 Tbsp. all-purpose flour (for the filling)
- 1 large egg
- 2 tsp. vanilla extract
- 1/2 tsp. fine sea salt (or table salt, for the filling)
- 1/8 tsp. ground cardamom (or 1/4 tsp. ground cinnamon)
- 1 lb. red apples (tart-sweet, 3 to 4 small, such as Pink Lady or Cortland, unpeeled)
- 3 Tbsp. apple jelly
Directions
- In a food processor, pulse together 1 1/2 cups flour, 2 Tbsp. brown sugar, and 1/2 tsp. fine sea salt just until combined. Pulse in the 1/2 cup melted butter until dough forms a texture like coarse wet sand.
- Dump and then press dough into a 10-inch tart pan with a removable bottom (or use a 10-inch springform pan), building the crust 1/2 to 3/4 inch up the sides. Prick crust all over the bottom with a fork. Freeze crust for 20 minutes or up to 12 hours, covering it if you’ll keep it longer than 20 minutes.
- Preheat oven to 375°F with a rack set in the center. While the tart dough is chilling, toast pecan halves on a sheet pan until they smell nutty, 6-8 minutes. Transfer to a plate and set aside to cool.
NutritionView More
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Calories410Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol65mg22% |
Sodium410mg17% |
Potassium180mg5% |
Protein5g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate44g15% |
Dietary Fiber3g12% |
Sugars20g |
Vitamin A10% |
Vitamin C6% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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