Rose & Steve's Recipes

Originally an Epicurious recipe, I've made some additions and changes. Also, this recipe halves really well, so long as you have a 6“ tart pan.

Crust:

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 cup sugar
• 1 large egg yolk
• 1/8 teaspoon salt
• 1/2 tsp ground mace
• 1 1/4 cups unbleached all purpose flour

Filling:

• 3 large eggs
• 1/2 cup (packed) golden brown sugar
• 1/2 cup pure maple syrup
• 1/2 cup molasses
• 1/2 tsp ground nutmeg
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1/8 teaspoon salt
• 1 1/2 cups coarsely chopped pecans (with 16 or 24 set aside whole)

For crust: Using electric mixer, beat butter in medium bowl until smooth. Add sugar, egg yolk, and salt; beat until blended.
Add flour and beat just until dough begins to clump together.
Gather dough into ball; flatten into disk. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of pan.
Pierce dough all over with fork.

Optional: Can be made 1 day ahead. Cover and refrigerate.
Otherwise, place crust in freezer 30 minutes before filling and baking (but this step can be skipped too, if you're in a hurry)

For filling: Preheat oven to 350°F. Whisk eggs and brown sugar in medium bowl until well blended.
Whisk in maple syrup, molasses, melted butter, and salt.
Stir in pecans, decorate the top with the whole remaining nuts.
Pour filling into unbaked crust. Place tart on rimmed baking sheet.
Bake tart until filling is slightly puffed and set, about 40 minutes. Transfer to rack and cool.

Serve with whipped cream or vanilla ice cream