Sobre esta receta

Una atemporal tarta de nueces pecanas del Sur con un relleno gomoso y caramelizado repleto de nueces pecanas tostadas anidadas en una masa mantecosa y hojaldrada. Esta receta bien probada logra el equilibrio perfecto entre dulce y rico — ni demasiado líquido, ni demasiado firme — y se hornea hermosamente cada vez. Un básico de la mesa navideña que es sorprendentemente simple de preparar.

Instrucciones

1. 1

   In a large mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar. Add the cold cubed unsalted butter and use your fingertips or a pastry brush to work it into the all-purpose flour until the mixture resembles coarse, pea-sized crumbs. You want some larger unsalted butter chunks remaining — these create flaky layers.

2. 2

   Drizzle in 3 tablespoons of ice water, one tablespoon at a time, tossing with a fork after each addition. Stop adding water when the dough just begins to clump together and holds when you pinch it. Do not overwork it.

3. 3

   Turn the dough out onto a lightly floured surface, press it into a flat disc, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes (or up to 2 days). This relaxes the gluten and firms up the unsalted butter for a flakier crust.

4. 4

   After chilling, roll the dough on a lightly floured surface into a 12-inch round, about 1/8 inch thick. Carefully transfer it to a pie dish, pressing it gently into the bottom and sides. Trim the overhang to about 1 inch, fold it under itself, and crimp the edges decoratively. Refrigerate the lined pie dish for 15 minutes while you prepare the filling.

5. 5

   Preheat your oven to ![350°F]. Position a rack in the lower third of the oven — this helps the bottom crust bake through without the top over-browning.

6. 6

   In a large mixing bowl, whisk the eggs until smooth and slightly frothy. Add the dark corn syrup, light brown sugar, melted unsalted butter, pure vanilla extract, and salt. Whisk until everything is fully combined and the granulated sugar is mostly dissolved, about 1 minute. Do not beat aggressively — you don't want excess air bubbles.

7. 7

   Spread the pecans halves in an even layer in the chilled pie dish. Slowly pour the filling mixture over the pecans — they will naturally float to the top and arrange themselves into a beautiful layer.

8. 8

   If using the egg wash, mix the beaten egg and heavy cream together and lightly brush it over the crimped crust edges. This gives the crust a deep golden, glossy finish.

9. 9

   Place the pie on a baking sheet (to catch any drips) and bake in the lower third of the oven for 50–55 minutes, until the edges of the filling are set and puffed but the very center still has a slight jiggle — like Jell-O, not liquid. The center will firm up as it cools.

10. 10

    If the crust edges start to darken too quickly, tent them loosely with strips of aluminum foil or a pie shield after the first 30 minutes of baking.

11. 11

    Transfer the pie to a wire rack and let it cool completely for at least 2 hours before slicing. Cutting too early will result in a runny filling. The pie is best served at room temperature or slightly warm.