Rather than forfeit pecan pie altogether, I decided to look for alternatives. Alternative #1: Put more stuff in the goo. Chocolate chips surfaced in a few recipes I considered. So did bourbon. Alternative #2: Have less goo. This option manifested itself in the form of a tart. Hmmm... Both alternatives sounded good, but I don't get to use my tart pan enough, so I opted for #2.
And so began my first attempt at Maple Pecan Tart (Bon Appetit, November 2007).
Literate Baker Notes: If you can get your hands on Grade B maple syrup, please do! My tart pan was 10 inches; it worked fine, but my crust was a little thin. I think that's a good enough reason to go buy a 9-inch pan. Don't you? If you don't have a reliable pecan supply (thanks, Mom!), I think walnuts would be equally nice.
The greatly-reduced volume of goo combined with added flavor of maple made this tart truly delightful. It was even enjoyed by my husband (whose favorite part of pecan pie is the goo). It's a perfectly classy way to tart it up and...
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