Savory & Sweet (Wiley), Roux compiles recipes that use pastry for dishes ranging from quiche Lorraine to pecan pie to phyllo croustades. Roux suggests that the creamy seafood tarts in this recipe ...

A maple and pecan tart is always a favourite. Maple syrup adds a dark richness and works beautifully with the texture of the nuts and pastry. Again, this can be made ahead of time and either ...

For this recipe you will need a heavy ... Add the vanilla extract and stir in the pecans. Pour the pecan filling into the baked pastry and bake in the oven for 30-40 minutes until set.

Stir in pecans. Pour pecan filling into hot crust. Bake until center of filling is set, about 25 minutes. Cool tart on rack 1 hour; remove pan sides. Serve slightly warm or at room temperature.