19. Apple Pecan Tart With Vanilla Glaze
This Apple Pecan Tart elevates the humble apple dessert with a sophisticated blend of warm spices, crunchy nuts, and a sweet, delicate finish. Imagine tender, thinly sliced apples nestled in a buttery, flaky crust, generously studded with toasted pecans for the perfect textural contrast. A light vanilla bean glaze is drizzled over the top just before serving, adding a final touch of aromatic sweetness that beautifully complements the autumnal fruit. This tart makes an elegant centerpiece for any fall gathering, and it holds up wonderfully as leftovers for breakfast the next day.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg yolk
- 2 tablespoons cold water
- 3 medium apples, peeled, cored, and thinly sliced
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon all-purpose flour
- 1/2 cup pecans, roughly chopped
- 2/3 cup powdered sugar
- 1 tablespoon milk or cream
- 1/2 teaspoon vanilla extract
Directions
Preheat oven to 175°C (350°F) and grease a 9-inch (23 cm) tart pan with a removable bottom.
In a bowl, combine flour, sugar, and salt; cut in the butter until the mixture is crumbly.
Add the egg yolk and water, mixing until a dough forms, then press the dough evenly into the prepared tart pan.
Chill the crust for 15 minutes.
In a large bowl, toss the sliced apples with brown sugar, cinnamon, nutmeg, and flour.
Arrange the apple mixture evenly over the chilled crust and sprinkle with pecans.
Bake for 35–40 minutes, or until the apples are tender and the crust is golden brown.
While the tart cools, prepare the glaze by whisking powdered sugar, milk, and vanilla until smooth.
Drizzle the glaze over the tart before serving.
Frequently Asked Questions
How do I prevent the apple filling in my Apple Pecan Tart from becoming too watery during baking?
To prevent excess juice, ensure your 3 medium apples are sliced thinly and evenly. You can also lightly toss the apple slices with a tablespoon of cornstarch or flour before adding them to the tart shell; this will help absorb any moisture released while baking at 175°C (350°F).
Can I make the pastry dough for this Apple Pecan Tart ahead of time?
Yes, the shortcrust pastry dough, made with flour, sugar, salt, cold butter, egg yolk, and water, can be made up to 2 days in advance. Wrap the dough tightly in plastic wrap and store it in the refrigerator; allow it to sit at room temperature for about 10 minutes before pressing it into the 9-inch tart pan.
What is the best way to store a leftover Apple Pecan Tart with Vanilla Glaze?
Once the tart has cooled completely, it should be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days. If you refrigerate it, let it sit out for 30 minutes before serving to allow the crust to soften slightly before drizzling with the vanilla glaze.
