Indulge in the rich Autumn flavors this tart brings. This tart, topped with a vanilla bean crème fraiche makes for the perfect dessert to share with friends and family. The extra vanilla flavors from the Organic Vanilla Bean Extract "Crush", with bits of vanilla bean, will have your guests savoring each bite.
Pecan Tart with Vanilla Bean Crème Fraiche
4 large eggs
½ cup dark brown sugar
⅛ cup molasses
⅜ cup maple syrup
1 tsp. sea salt
4 tbsp. unsalted butter, melted and cooled
1 tbsp. Organic Pure Vanilla Bean Extract "Crush"
Grated rind of 1 lemon or orange
1 ½ cup chopped pecans
1 ¼ cup halved pecans
For the Crust
Preheat the oven to 375 degrees for the crust.
Bake until edges are set and golden, about 15 minutes. Continue baking until bottom is dry and golden, about 15 minutes more. Let cool completely in the pan on a wire rack.
Reduce oven temperature to 325 degrees
For the Filling
Whisk together eggs in a mixing bowl. Add brown sugar, molasses, maple syrup and salt. Stir in butter, extract and zest until thoroughly blended.
Add chopped pecans and stir to combine.
Pour filling into the tart shell and neatly arrange pecan halves in angled rows over filling and transfer to the oven.
Bake for about 45 minutes until the pastry is lightly browned and filling is set.
Let cool on the rack before cutting and serving. Serve with Karin’s favorite Vanilla Bean Crème Fraiche.
Vanilla Bean Crème Fraiche
1 (5 oz.) container Bellweather Farms Crème Fraiche, 1 ½ tsp. Organic Vanilla Bean Extract “Crush”
Blend in extract until smooth and dollop on each serving.