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Maple Pecan Tart

Maple Pecan Tart
Yields
1 serving

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!

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ingredients

Cream Cheese Pastry

1
cup butter, at room temperature
6
oz cream cheese, at room temperature
2
cup flour

Filling

cup butter, melted
1
cup brown sugar
4
eggs
¾
cup maple syrup
2
tsp vanilla
dash of salt
3
cup pecan halves
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directions

Step 1

Preheat oven to 375º F.

Step 2

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.

Step 3

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.

Step 4

Whisk together all ingredients except pecans until smooth. Pour filling into chilled, unbaked tart shell. Arrange pecan halves on top of filling.

Step 5

Bake tart for 25-30 minutes, until filling doesn’t jiggle when you shake it, and crust is golden brown.

Step 6

Allow tart to cool completely before cutting.

Rate Recipe

My rating for Maple Pecan Tart
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