Everything you love about the classic butter tart only bigger!
MAKES: 14 to 16 servings
HANDS-ON TIME: 25 minutes
REFRIGERATION TIME: 1 hour and 40 minutes
TOTAL TIME: 5 hours and 30 minutes
- 2 1/3 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup cold butter, cubed
- 1 egg
- 2 tbsp ice cold water
- 1 1/4 cups dark brown sugar
- 3/4 cup maple syrup
- 1/2 cup butter, melted
- 3 eggs
- 2 tsp white vinegar
- 1/2 cup pecans (optional)
Preheat oven to 350°F.
In food processor combine flour, sugar and salt; pulse to combine. Add butter; pulse to fine crumb. Add egg and water pulse until dough just comes together.
Shape into disc; wrap in plastic wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 12 hours.) On lightly floured surface roll pastry into 1/4-inch thick 12-inch wide circle. Transfer to 9-inch springform pan pressing into edges of pan and up the side. Chill for 10 minutes.
Blind Bake: Line the pastry with 13x13 inch parchment, pressing into edges and up side.
Place onto rimmed baking sheet. Fill with pie weights and bake for 20 minutes. Carefully remove parchment and pie weights.
Filling: In large bowl, whisk together sugar, maple syrup, butter, eggs and vinegar. Pour into crust. Top with pecans (if using. Bake until crust is light brown and filling is crusty on surface but still slightly jiggly. Cool for one hour; transfer to fridge and allow to cool completely before serving.
Per serving: about 345 cal, 4 g pro, 19 g total fat (11 g sat. fat), 40 g carb (trace fibre, 26 g sugar), 94 mg chol, 288 mg sodium, 92 mg potassium.
How to make a giant maple butter tart