I like to make a cream cheese pastry for this tart because it adds a great punch of rich flavour, but it also holds the gooey liquid of the maple filling very well. Try miniature versions of this recipe baked in muffin tins for a great pecan butter tart!
Cream Cheese Pastry
Preheat oven to 375º F.
In a mixer fitted with paddle attachment, cream together butter and cream cheese until smooth. Add flour and blend until dough comes together. Shape dough into a disc, wrap and chill for at least 1 hour.
On a lightly floured surface, roll out dough to 1/4-inch thickness. Place dough into an
8-inch removable bottom tart shell or pie pan and trim edges. Press edges a little, so that dough rises just above the edge of the pan, about ¼ inch. Chill for 20 minutes.
Whisk together all ingredients except pecans until smooth. Pour filling into chilled, unbaked tart shell. Arrange pecan halves on top of filling.
Bake tart for 25-30 minutes, until filling doesn’t jiggle when you shake it, and crust is golden brown.
Allow tart to cool completely before cutting.