Salut👋 Emojoie here. This time, I will make a tart by using my favorite pecan nuts. Pecan nuts has a slight taste of caramel and maple syrup. So I would like to make a tart with maple syrup and brown sugar. First of all, we will start with the tart dough. There are two types of sugar-added tart dough: sucrée and sablé. The difference is the order in which the ingredients are mixed. Even if the amount is the same, the name changes in the order of mixing. Sablé dough begins with mixing butter and flour in this way. For the sucrée dough, add sugar and eggs to butter, and lastly, add flour. Mix the ingredients so that they become sandy like this. Sugar is added here, but you can also mix it with flour from the beginning. The sugar can be powdered sugar or fine granulated sugar like this. Finally, add eggs to make a lump of dough. Press the dough against the table to make it even. Also check for any remaining pieces of flour or butter. This amount is equivalent to two tarts, so save the dough in half. Let the dough cool in the refrigerator for at least an hour before using it.
Freeze for long-term storage. Since it has cooled down to the right hardness, stretch it immediately with a rolling pin. When it cools tightly, it hardens and breaks when the fabric is stretched, so let it return to room temperature and knead the dough by hand before use. Stretch it to a thickness of 2mm. It will be around that thick when it is stretched to a circle of about 30cm. The tart ring is 18cm and 2.5cm high. Lift once to get the dough firmly to the corner of the tart. This will make a beautiful tart. After pasting the dough on the side, cut off the excess dough. Make holes so that it does not swell. This time, we will not use the weight (pie weight?). If you bake it as it is, the side of the dough will be lowered, so we use aluminum foil to support it. Paste it tightly. If the fabric swells along the way, remove the air. If you put a filling that is not dense, it will leak from the holes. Spread the egg to close the hole. Lightly bake to harden the egg. From here, make the filling. I use coconut sugar, but any sugar is fine here. Coconut sugar is a sugar that smells similar to brown sugar. Then maple syrup. The scent of these two sweeteners goes well with pecan nuts! Add an extra egg to the rest of the eggs you used earlier. Of course, we don’t use egg shells.😜 Add melted butter and flour. I felt that the flour was not enough while mixing, so I doubled it. I used 20g in total. Gently add pecan nuts to mix with the filling. Place pecan nuts on top. Put the beautiful nuts on top, cut the missing nuts into small pieces and use them again. Please use tweezers because it gets clumsy😐 This is another important point because it looks delicious when arranged neatly. It sounds delicious~🤤 Apply nappage or apricot jam for glazing when it cools. After all, it looks delicious when it’s shiny. Done! The dough is crispy and looks delicious. The nuts are packed tightly. This is really delicious! The maple and coconut sugar fragrance and gentle sweetness make the pecan nuts more delicious. Hanzo chef is excited😆 He can’t eat nut tarts, so I’ll always have a snack lamb jerky for him. Thank you so much for watching today. Salut👋