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Making a pecan tart in Paris , recipe in pinned comment #baking #kitchen #recipe #paris #cozy #story
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Making a pecan tart in Paris , recipe in pinned comment #baking #kitchen #recipe #paris #cozy #story

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Recipe below! Six years ago, after saving for years, selling everything, and moving to Paris to build a permanent new home and life, I can say it’s the best decision I’ve made even with all the struggles that come with it. But even so, being far from the ones you love most is not easy, so it’s important to keep those small rituals alive that connect you back home 🤍

If you’d like to more about my journey moving to Paris, I have a Q&A video on my YouTube where I discuss this!

All my outfits are linked in my Shopmy, link is in my bio☺️

And as always, I highly recommend using a scale when measuring as it ensures a more consistent bake, less dishes to wash, and overall is just a more accurate way of baking! Scales are a very cheap investment that’s 1000 times worth it in all your baking quests! If you’re looking for one, I have linked one in my linktree in my tools!

*Please don’t repost full recipes. DM to collaborate or share with credit + permission.

All my videos are shot and edited by me☺️

Recipe for browned butter caramel pecan tart

Dough (for 20cm mold)

125 grams flour – all purpose or t55
65 grams cold butter, cut in small cubes
15 grams almond powder
40 grams icing sugar
Pinch of salt
25 grams of egg
-Rub the flour and butter together till sandy texture. Add the rest of ingredients and mix till combined. Place dough in fridge for 30 minutes. Roll dough between 2 sheets of parchment paper to size of tart pan. Place dough in tart mold, making sure that dough is pushed downward into corners, so it doesn’t shrink while baking. Cut off edges, prick all over with a fork then put in fridge or freezer for at least 30 minutes. Bake in a preheated oven at 350F/175C about 10-12 minutes or until golden brown.

Browned-Butter Caramel Pecan Filling
85g unsalted butter, to be browned
100g brown sugar
180g heavy cream
12g cornstarch (≈ 1 ½ tbsp)
2–3 g salt (¼–½ tsp)
5 g vanilla extract (1 tsp)
150–180 g toasted pecans (whole or roughly chopped) plus extra for topping

Browned butter
1. Melt butter in a light-colored saucepan over medium heat.
2. Keep cooking, stirring occasionally, until it foams, then the foam subsides, and golden brown specks appear at the bottom.
3. Remove from heat immediately when it smells nutty and caramel-like.
Let it cool 1 minute before proceeding.

Filling
1. Whisk cornstarch into the cream until smooth.
2. Return the browned butter to medium heat; add brown sugar.
3. Cook 1–2 minutes until sugar dissolves
4. Add the cream/cornstarch mixture while whisking.
5. Simmer gently for 3–5 minutes until thickened and glossy.
6. Remove from heat; add salt, vanilla, and pecans.
7. Pour into your pre-baked crust and chill until sliceable (2–3 hours)

1. Place a small plate/bowl centered on the tart.
2. Dust powdered sugar over the exposed pecan ring.
3. Lift straight up for a clean, sharp border.

Et voila bon appétit!

40 Comments

  1. @ainsleydurose

    Recipe below! Six years ago, after saving for years, selling everything, and moving to Paris to build a permanent new home and life, I can say it’s the best decision I’ve made even with all the struggles that come with it. But even so, being far from the ones you love most is not easy, so it’s important to keep those small rituals alive that connect you back home 🤍

    If you’d like to more about my journey moving to Paris, I have a Q&A video on my YouTube where I discuss this!

    All my outfits are linked in my Shopmy, link is in my bio☺️

    And as always, I highly recommend using a scale when measuring as it ensures a more consistent bake, less dishes to wash, and overall is just a more accurate way of baking! Scales are a very cheap investment that's 1000 times worth it in all your baking quests! If you're looking for one, I have linked one in my linktree in my tools!

    *Please don't repost full recipes. DM to collaborate or share with credit + permission.

    All my videos are shot and edited by me☺️

    Recipe for browned butter caramel pecan tart

    Dough (for 20cm mold)

    125 grams flour – all purpose or t55
    65 grams cold butter, cut in small cubes
    15 grams almond powder
    40 grams icing sugar
    Pinch of salt
    25 grams of egg
    -Rub the flour and butter together till sandy texture. Add the rest of ingredients and mix till combined. Place dough in fridge for 30 minutes. Roll dough between 2 sheets of parchment paper to size of tart pan. Place dough in tart mold, making sure that dough is pushed downward into corners, so it doesn't shrink while baking. Cut off edges, prick all over with a fork then put in fridge or freezer for at least 30 minutes. Bake in a preheated oven at 350F/175C about 10-12 minutes or until golden brown.

    Browned-Butter Caramel Pecan Filling
    85g unsalted butter, to be browned
    100g brown sugar
    180g heavy cream
    12g cornstarch (≈ 1 ½ tbsp)
    2–3 g salt (¼–½ tsp)
    5 g vanilla extract (1 tsp)
    150–180 g toasted pecans (whole or roughly chopped) plus extra for topping

    Browned butter
    1. Melt butter in a light-colored saucepan over medium heat.
    2. Keep cooking, stirring occasionally, until it foams, then the foam subsides, and golden brown specks appear at the bottom.
    3. Remove from heat immediately when it smells nutty and caramel-like.
    Let it cool 1 minute before proceeding.

    Filling
    1. Whisk cornstarch into the cream until smooth.
    2. Return the browned butter to medium heat; add brown sugar.
    3. Cook 1–2 minutes until sugar dissolves
    4. Add the cream/cornstarch mixture while whisking.
    5. Simmer gently for 3–5 minutes until thickened and glossy.
    6. Remove from heat; add salt, vanilla, and pecans.
    7. Pour into your pre-baked crust and chill until sliceable (2–3 hours)

    1. Place a small plate/bowl centered on the tart.
    2. Dust powdered sugar over the exposed pecan ring.
    3. Lift straight up for a clean, sharp border.

    Et voila bon appétit!

  21. @merk9569

    I am from the South in the US where pecans are a native species. We have large trees and at this time of year, people are selling them by the pound. We make a dessert almost identical that is called simply “pecan pie.” It’s one of my favorite pies, especially for the holidays. It is tied to beautiful memories of my mother and grandmother. They also passed on the love of fruitcake and mincemeat pies, very traditional for people of English, Scottish and Irish descent. Thank you for sharing your recipe! Happy holidays!

  22. @morrskaya

    Ваши видео – отдельный вид искусства ❤ Радуюсь душой каждому из них 😌

  29. @zindagi_se

    Hello ainsely❤ may you please share how you do your hairs. I have curls but don't know what to do with them… They are like lian's mane!

  30. @heatherleslie5874

    Ainsley, how beautiful! I have that platter at my house! Your short videos are some of my favourite viewing! Relaxing, elegant and delicious content!

  34. @SharonCullenArt

    I love your videos and I always learn something. Like in this video, I never knew to trim the excess crust with the rolling pin. So clever and neat. Thanks.

  40. @marziabrusa4381

    Oddio ma non sapevo che eri francese pensavo americana. Mi ricordo tanto uno dei miei film preferiti IL FAVOLOSO MONDO DI AMÉLIE 👍💯👌☘️

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