130g soft brown sugar (also works well with coconut sugar or rapadura sugar)
2 eggs lightly beaten
170g pecans plus extra 100g for decorating top Zest of l lemon
50ml maple syrup
Pre heat oven to 180c fan-forced (200c non-fan).
Unroll sheet of pastry, lightly dust surface and underside of pastry with flour.
If using a rectangular tin place tart tin on pastry then cut around tin leaving a 2.5cm border. For a 23cm round tin use a 26cm dinner plate to cut a circle.
Line the tart tin, pushing the pastry gently into the base and sides of the tin. Place in the fridge to chill while you prepare filling.
Using a food processor or Thermomix grind the pecan nuts to a rough meal consistency and set to one side.
Cream the softened butter and sugar until light and fluffy and has changed to a paler colour. Add the eggs and cornflour and beat until just combined – do not overbeat otherwise it will split.
Fold in the ground pecans, lemon zest, maple syrup and a pinch of sea salt until combined. Add the mix to prepared pastry shell, decorate the tart with remaining pecans.
Place on a baking tray and bake for 10 minutes at 180c fan-forced (200c non-fan), then reduce oven to 160c fan-forced (180 non-fan) and continue to bake for 25 minutes. Allow to cool for 30 minutes before removing from tart shell. Serve with a dollop of mascarpone or crème fraiche.
Note the pastry used in the photo of the finished tart is Sour Cream Shortcrust, the pastry in the preparation shots is Vanilla Bean Sweet Shortcrust, both work well.
Note: This makes enough filling for a rectangular tart tin 35cm x 12.5cm or a round 23cm tart tin. Can be made with either the Sour Cream or Sweet Pastry.