Pecan tart | Тарт с пеканом

Рецепт на русском вы можете найти у меня в блоге tiny.cc/h4ci6y
Pecan Tart recipe
Ingredients:
The Pâte Sablée:
45 g sugar
48 g cold unsalted butter
26 g eggs
20 g almond flour
100 g flour
Joconde biscuit
72 g eggs
10 g sugar (1)
42 g egg whites
50 g sugar (2)
50 g almond flour
16 g flour
Brown sugar syrup
45 g butter
110 g glucose syrup
100 g brown sugar
80 g eggs
Pecan nuts
Neutral glaze:water (10:1)
Sugar powder
Process:
The Pâte Sablée
In a stand mixer fitted with the paddle attachment, mix butter, flour, almond flour and sugar until small crumbs. Add eggs. Continue mixing until the dough forms a ball. Roll the dough between two guitar sheets (or you can use parchment paper). Store in a fridge for 2 hours.
Biscuit Joconde.
In a stand mixer, fitted with the whisk, whip eggs, sugar (1), almond flour.
At the same time, in another bowl slightly whip egg whites, then add sugar (2) in 3-4 batches. Continue whipping until thick meringue.
Add flour to the first mass. Mix carefully.
Then fold in meringue in 2 batches. Every time, carefully mix the batter. It has to keep its lightness and
airiness.
Pour the batter in a frame, covered with a parchment paper.
Bake the biscuit in a preheated to 350F(180C) oven for 10 minutes.
Place the Pâte Sablée in a ring.
Take the cooled Pâte Sablée out from a fridge.
Flour the Pâte Sablée from both sides.
Cut a circle around the tart-ring. It has to be on a couple cm more than your ring.
Put the ring on a piece of parchment paper. Place the Pâte Sablée inside of the ring. You have to work as fast as you can, because the dough will get warm very quickly and it will be very difficult to work with it.
Trim the edges with a paring knife or with a metal spatula.
Store in a fridge for 1 hour.
Bake the tart on a silicone perforated sheet. If you will use this sheet you won’t need pie weights or cut tart fond with a fork.
Bake the tart base in a preheated to 350F(175C) oven for 8-10 minutes.
Pecan nuts.
Preheat an oven to 350F(170C).
Bake nuts on a tray, covered with a parchment paper, for 10 minutes.
Also, you can bake them during baking a tart base.
Brown sugar syrup.
Bring to a boil unsalted butter, glucose syrup and sugar.
Pour it in another bowl and cool it to 140-150F(60-65C).
Add eggs and mix carefully.
Keep the syrup to stay for 10 minutes.
Finishing.
Preheat your oven to 330F(165C).
Cut the circle from Joconde biscuit. The circle has to be the same diameter at a tart.
Put the biscuit on the fond of the tart.
Carefully lay out baked pecan nuts.
Pour the first part of the syrup. Let it to stay for 10 minutes. During this time biscuit will absorb syrup.
Pour the second part of the syrup to cover nuts. Left 1-2 mm from the side.
Bake it for 25 minutes.
Cool completely.
Decoration.
To make your tart nice. Use a garter
To make your tart shiny. Mix neutral glaze with water, heat the mixture in a microwave for 10 seconds. Cover the tart with hot glaze, using pastry brush.
To make sugar powder circle. Inside of the tart put round piece of a parchment paper. Diameter of this paper has to be less than the tart diameter. Carefully decorate your tart with sugar powder. Remove the parchment so as not to ruin the pattern.
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For the base I took the recipe from Mélanie's blog -
www.mimipatiss...

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To be honest it looks amazing