Maple Pecan Tart
Maple pecan tart swaps corn syrup for pure maple syrup, giving the filling a deeper, more complex sweetness alongside the buttery pecans. Set in a short-crust pastry shell, it bakes in about 40 minutes and slices cleanly once fully cooled.
Ingredients
Pastry Shell
- 1 ¼ cups all-purpose flour preferably organic
- 0.5 cups unsalted butter cold and cubed
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 1 tablespoon ice water
Filling
- 1 cup pure maple syrup Grade A, if possible
- ¾ cup light brown sugar packed
- 3 tablespoons unsalted butter melted
- 3 large eggs beaten
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ½ cups pecans halved
Instructions
For the Pastry Shell:
- In a food processor, combine the flour and sugar. Pulse to mix.
- Add the cold cubed butter and pulse until the mixture resembles coarse sand.
- Mix the egg yolk with ice water and add to the processor. Pulse until the dough comes together.
- Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll out the dough to fit a 9-inch tart pan. Press it into the pan and trim the edges. Refrigerate until firm, about 15 minutes.
For the Filling:
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the maple syrup, sugar, melted butter, beaten eggs, vanilla extract, and salt.
- Scatter the pecans in the prepared tart shell and pour the filling over them.
- Bake for about 45 minutes until the filling is set and the top is golden brown.
- Let the tart cool before slicing.
Notes
Consider using a high-quality maple syrup for a more pronounced flavor. You can also pre-bake the tart shell for a crisper texture.
Nutrition
Calories: 572kcalCarbohydrates: 68gProtein: 7gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 134mgSodium: 185mgPotassium: 249mgFiber: 2gSugar: 48gVitamin A: 628IUVitamin C: 0.2mgCalcium: 95mgIron: 2mg
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