Serves 8
100 min
Apple Pecan Tart
Recipe GLPR7cb6b2b5c8134c
A sophisticated dessert featuring a tender butter crust filled with smooth pecan paste and topped with delicate concentric rings of thinly sliced Granny Smith apples dusted with cinnamon and brown sugar. Baked until golden and finished with a glossy apricot glaze for an elegant presentation.
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Ingredients
1½ cups pecans
2 tablespoons sugar
¼ teaspoon salt
½ teaspoon vanilla extract
8 tablespoons (1 stick) butter, at room temperature
1 egg, at room temperature
1 egg white
½ cup packed light brown sugar
3 medium Granny Smith apples, peeled, cored, and thinly sliced
½ teaspoon ground cinnamon
¼ cup apricot jelly
Directions
Make the pecan paste by adding the pecans, 2 tablespoons sugar, ¼ teaspoon salt, and ½ teaspoon vanilla extract to a food processor. Pulse until the nuts break down into coarse pieces, then continue processing for 2 to 3 minutes until the mixture becomes a smooth, cohesive paste. Transfer the pecan paste to an airtight container and refrigerate for 1 hour.
Prepare the tart crust by combining 8 tablespoons room-temperature butter with ½ cup packed light brown sugar in a mixer bowl. Using a stand mixer with the paddle attachment (or a hand mixer), beat on medium speed for approximately 2 minutes until the mixture becomes light and fluffy.
Add the whole egg, ½ teaspoon vanilla extract, and ¼ teaspoon salt to the butter mixture. Continue beating on medium speed for about 30 seconds until all ingredients are thoroughly incorporated. Note: The recipe requires flour to be added; add 1¼ cups all-purpose flour.
Add 1¼ cups all-purpose flour to the wet mixture and mix on low speed just until the flour is absorbed, about 10-15 seconds. Increase the mixer speed to medium and continue mixing for approximately 20 seconds until the dough begins to clump together around the paddle.
Transfer the dough to a lightly floured surface and knead it by hand about 10 times until it forms a smooth, cohesive ball. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes while you prepare the other components.
Prepare the pecan filling by combining the chilled pecan paste, 2 tablespoons sugar, 4 tablespoons softened butter, 1½ tablespoons all-purpose flour, and the egg white in the mixer bowl. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for approximately 1 minute until the filling becomes lighter in color and well combined.
Preheat the oven to 375°F.
Remove the chilled dough from the refrigerator and let it sit at room temperature for 5 minutes to warm slightly. On a lightly floured surface, roll the dough out to approximately ⅛ inch thickness, creating a circle about 14 inches in diameter. Rotate the dough frequently while rolling to prevent sticking, adding additional flour to the work surface as needed.
Gently place the rolled dough into an 11-inch tart pan with a removable bottom, being careful not to stretch or tear the dough. Trim any excess dough by gently rolling a rolling pin across the top edge of the pan to create a clean edge.
Spread the pecan filling evenly across the bottom of the prepared tart shell. Beginning at the outer edge, arrange the thinly sliced apples in concentric circles, slightly overlapping each slice, working toward the center of the tart.
Dust the apple-topped tart evenly with the ½ teaspoon ground cinnamon, distributing it over the entire surface.
Place the tart in the preheated 375°F oven and bake for 35 to 40 minutes, until the crust is deeply golden brown and the apple slices are very tender when pierced with a fork.
Remove the tart from the oven and allow it to cool completely to room temperature before removing it from the pan.
Once cooled, gently unmold the tart from the pan. Warm the ¼ cup apricot jelly in a small saucepan over low heat, stirring until it becomes a pourable glaze. Brush the warm glaze evenly over the top of the tart to create a shiny finish. Serve the tart at room temperature.
