Pecan pie
- 200g de noix de pécan Daco Bello
- 150g de beurre doux
- 125g de farine de blé
- 125g de sucre en poudre
- 4 œufs
- 1 jaune d'œuf
- 50g de sucre glace
- 35g de poudre d'amande Daco Bello
- 7cl de sirop d'érable
- Fleur de sel
For the dough:
In a container, mix the flour and 70g of butter with your fingertips.
When a sandy texture is obtained, add the icing sugar and 15g of almond powder , then the egg yolk.
Then work the dough until it is homogeneous, then place it on cling film and flatten it with your hand.
Cover it with film and refrigerate it for at least 30 minutes.
Take out the dough.
Lightly flour the work surface, then roll out the dough and place it in a silicone pie dish.
For garnish :
Preheat the oven to 200°C (th. 7).
Melt the remaining butter.
Beat the eggs vigorously with the sugar and gradually incorporate the remaining almond powder .
Mix the butter with the eggs then pour in the maple syrup, mix and add the fleur de sel and pecans .
Pour everything over the dough.
Bake the tart at 200°C (th. 7) for 15 minutes, then lower the temperature to 160°C (th. 5) and continue cooking for around another 30 minutes.