Maple-pecan Tart with Sea Salt
Rated 5.0 stars by 1 users
Category
Ninja Double Stack XL 9.5L Air Fryer – SL400
Cuisine
Western
Servings
8
Cook Time
25 minutes
Ingredients
Tart Crust
- Vegetable oil spray
- 75 g unsalted butter, softened
- 50 g firmly packed brown sugar
- 125 g plain flour
- 1/4 teaspoon kosher, or coarse sea salt
Filling
- 4 tablespoons unsalted butter, diced
- 95 g packed brown sugar
- 60 ml pure maple syrup
- 60 ml whole milk
- 1/4 teaspoon pure vanilla extract
- 190 g finely chopped pecans
- 1/4 teaspoon flaked sea salt
Directions
Crust
- Line a baking pan with foil, leaving a couple of inches of overhang. Spray the foil with vegetable oil spray.
- In a medium bowl, combine the butter and brown sugar. Beat with an electric mixer on medium-low speed until light and fluffy. Add the flour and kosher salt and beat until the ingredients are well blended. Transfer the mixture to the prepared pan. Press it evenly into the bottom of the pan.
- Place the pan in the zone 1 air fryer drawer. Set the temperature to 176°C and cook for 13 minutes. When the crust has 5 minutes left to cook, start the filling.
Filling
- In a medium saucepan, combine the butter, brown sugar, maple syrup, and milk. Bring to a simmer, stirring occasionally. When it begins simmering, cook for 1 minute. Remove from the heat and stir in the vanilla and pecans.
- Carefully pour the filling evenly over the crust, gently spreading with a rubber spatula so the nuts and liquid are evenly distributed. Keep the air fryer at 176°C and cook for 12 minutes, or until mixture is bubbling.
- Remove the pan from the air fryer and sprinkle the tart with the sea salt. Cool completely on a wire rack until room temperature.
Transfer the pan to the refrigerator to chill. When cold, use the foil overhang to remove the tart from the pan and cut into 8 wedges. Serve at room temperature.
