-
6
pers
-
30
min
preparation time
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40
min
cooking time
Preparation
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In a bowl, mix the flour and butter with your fingertips. When you have a sandy texture, add the icing sugar and ground almonds, then the egg yolks.
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Then knead the dough until it is smooth, place it on plastic wrap, and flatten it with your hand.
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Cover with plastic wrap and refrigerate for at least 30 minutes.
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Lightly flour the work surface, then roll out the dough and place it in a silicone pie dish.
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Preheat the oven to 200°C (gas mark 7).
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Melt the butter.
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Beat the eggs vigorously with the sugar and gradually stir in the ground almonds.
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Mix the butter with the eggs, then pour in the maple syrup, mix, and add 2 pinches of salt and the pecans.
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Pour everything onto the dough.
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Bake the tart at 400°F (gas mark 7) for 15 minutes, then lower the temperature to 325°F (gas mark 5) and continue baking for about another 30 minutes.
