°310 ml (1 ¼ cup) unbleached all-purpose flour
°1 ml (¼ tsp) salt
°125 ml (½ cup) cold unsalted butter, cut into cubes
°60 ml (¼ cup) plain yogurt or sour cream
°15 ml (1 tbsp.) ice water, approximately
°125 ml (½ cup) brown sugar
°15 ml (1 tbsp.) cornstarch
°250 ml (1 cup) maple syrup
°3 eggs, lightly beaten
°500 ml (2 cups) pecans, coarsely crushed and lightly toasted


In a food processor, combine flour and salt. Add the butter and mix a few seconds at a time, until it is the size of peas. Add the yogurt, water and mix again until the dough just begins to form. Add water as needed. Remove the dough from the robot and form a disk with your hands.
On a floured work surface, roll out the dough and line a round tart pan with a removable bottom, 23 cm (9 in) in diameter by 2.5 cm (1 in) high. Refrigerate 30 minutes.
Place the rack in the bottom of the oven. Preheat the oven to 190°C (375°F).
In a saucepan off the heat, combine the brown sugar and cornstarch. Add the syrup and bring to a boil, stirring with a whisk. Let cool.
In a bowl, mix the eggs with the lukewarm syrup. Stir in pecans. Pour into the crust. Bake for 35 minutes or until filling is firm. Let cool on rack.

Enjoy !