Maple Pecan Tart

  • serves 1
Anna Olson
Anna Olson Sugar

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!

247 Ratings
Directions for: Maple Pecan Tart


Cream Cheese Pastry

1 cup butter, at room temperature

6 oz cream cheese, at room temperature

2 cup flour


⅔ cup butter, melted

1 cup brown sugar

4 eggs

¾ cup maple syrup

2 tsp vanilla

dash of salt

3 cup pecan halves


Cream Cheese Pastry

1. Preheat oven to 375º F.

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.

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.


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

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

3. Allow tart to cool completely before cutting.

See more: Bake, Party Favourites, Cheese, Dessert, Nuts, North American, Pastry

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