Charlie Palmer’s Pecan Tart with Maple Cream
For the crust
1 1/2 c all-purpose flour
4 T cold unsalted butter
1 large egg yolk
About 2 T ice water
For the Filling
1c pecan halves, lightly toasted
3 large eggs, lightly beaten
2 large egg yolks
1c dark corn syrup
1c granulated sugar
2T unsalted butter, melted
1 shot bourbon whiskey
1t pure vanilla extract
For Serving
2c heavy (whipping) cream
3T pure maple syrup
Crust
Stir a pinch of salt into the flour. Then, using a pastry blender or two table knives, cut the butter into the flour until the mixture resembles cornmeal.
Mix in the egg yolk and 2 tablespoons of ice water. A few drops at a time, gradually mix in enough additional ice water to enable the dough to be formed into a ball. Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for half an hour.
On a lightly floured surface, roll the dough out ¼ inch thick (roughly a 12-inch round). Press the dough into the bottom and up the sides of a 10-inch tart pan with a removable bottom. With the back of a knife, trim the dough level with the edge of the pan.
To Fill and Bake
Preheat the oven to 350°F.
Scatter the pecans evenly over the crust.
Whisk together the eggs, egg yolks, corn syrup, sugar, butter, bourbon, and vanilla until well blended. Pour this mixture over the pecans.
Bake for 50 to 55 minutes, or until a knife inserted halfway between the center and the edge of the filling comes out clean. Remove the tart from the oven and cool on a wire rack.
While the tart cools, start whipping the cream. Drizzle in the maple syrup while continuing to
beat the cream to soft peaks.
Serve the tart at room temperature, accompanying each slice with a generous dollop of maple whipped cream.
Photo: Provided by Charlie Palmer
SUBSCRIBE | POSTED ON Thursday, September 23, 2010
