Wednesday, November 30, 2011

Maple Pecan Tart

I decided to make some different things this year for Thanksgiving.  Instead of your typical pecan pie, I decided to make a maple pecan tart.  It was pretty similar to a pecan pie and just as tasty.

Pecan pie is not one of my favorites.  I like a very small piece, but it is just too sweet for me.  My mother in law makes an excellent pecan pie, and normally I use her recipe with my own crust.  I just did not feel like making pies this year, so I made all tarts.  I use a basic short dough crust which has to be very cold before it is baked.  Otherwise, the dough will just not hold up to the heat and basically melt.  I made my dough, rolled it out, and put it in the pan.  I then put it in the freezer for about a half hour before I filled it with the pecan filling.  I used real maple syrup and lots and lots of pecans.  It was very tasty but very, very sweet.  It was a big hit with the pecan pie lovers.

 Maple syrup is generally made from sap from the sugar maple, red maple or black maple.  These trees store starch during the winter in their trunks and roots.  The starch is converted to sugar and rises in the spring in the sap.  Maple syrup was first collected and used by indigenous people of North America.  Quebec is by far the largest producer of it and produces about three-quarters of the world's supply.  Vermont is the largest producer in the US.  

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