تارت البيكان

We toast the pecans in the oven for 10 minutes until fragrant and crispy, then set them aside to cool.

We place the flour, salted butter, and powdered sugar in the food processor and pulse until the mixture becomes sandy.

We add the egg yolks, vinegar (or lemon juice), and ice water gradually, mixing until a cohesive dough forms.

We press the dough together, wrap it in plastic wrap, and chill it in the fridge for 15 minutes

In a separate bowl, we whisk the eggs with vanilla, then add the brown sugar, white sugar, melted butter

Add glucose syrup (or honey or maple syrup), cornstarch, and salt, mixing until smooth and combined.

We roll out the dough on a lightly floured surface using a rolling pin.

Place the dough in a 24-inch tart pan and press it to cover the bottom and sides, then flatten the edges.

Cut the pecans into medium pieces

Place half of the toasted pecans on the crust evenly and then place the other half on the filling.

We pour the filling mixture gently over the pecans.

(Optional) We brush the edges of the crust with a mixture of egg and vanilla for a golden finish.

We bake the tart in a preheated oven at 180°C (356°F) for 50–60 minutes, until the crust is golden and the filling is set.

We allow the tart to cool completely before slicing and serving.