Ingredients

• 1.5 cups All-purpose flour
• 10 tablespoons Unsalted butter (cold, cubed)
• 4 tablespoons Ice water
• 0.5 teaspoon Salt
• 3 Large eggs
• 1 cup Dark corn syrup (or maple syrup for a richer flavour)
• 0.5 cup Granulated sugar
• 0.25 cup Brown sugar (packed)
• 4 tablespoons Unsalted butter (melted)
• 1 teaspoon Vanilla extract
• 1.5 cups Pecan halves
• 0.125 teaspoon Pinch of salt (for filling)

Instructions

1. 1

   **Prepare the Pâte Brisée:** In a large bowl, combine flour and salt. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

2. 2

   **Blind Bake the Crust:** Preheat oven to 190°C (375°F). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for another 5 minutes until lightly golden. Let cool.

3. 3

   **Prepare the Pecan Filling:** In a large bowl, whisk together the eggs. Add corn syrup (or maple syrup), granulated sugar, brown sugar, melted butter, vanilla extract, and a pinch of salt. Whisk until thoroughly combined and smooth.

4. 4

   **Assemble the Pie:** Arrange about half of the pecan halves evenly over the bottom of the pre-baked pie crust. Carefully pour the prepared filling over the pecans. Arrange the remaining pecan halves decoratively on top of the filling.

5. 5

   **Bake the Tarte:** Reduce oven temperature to 175°C (350°F). Bake for 40-50 minutes, or until the center is just set but still slightly wobbly. If the crust begins to brown too quickly, lightly tent with foil.

6. 6

   **Cool and Serve:** Remove the pie from the oven and place it on a wire rack to cool completely. This allows the filling to fully set. Serve at room temperature, perhaps with a dollop of crème fraîche or a scoop of vanilla bean ice cream.

7. 7

   **Optional: Crème Anglaise:** For an authentic French accompaniment, prepare a simple Crème Anglaise to serve alongside warm slices of the Tarte aux Noix de Pécan.