Description
This easy and delicious Maple Pecan Tart Recipe is the perfect fall dessert. Easy enough to make on a weeknight, but impressive enough for your holiday table.
Ingredients
Scale
- 1 pie dough round
- 2 1/2 cups pecan halves
- 3 large eggs
- 3/4 cup maple syrup
- 3/4 cup light brown sugar
- 1/2 teaspoon kosher salt
- 1/3 cup butter, melted
- 1 teaspoon maple extract
- Optional garnish – whipped cream or ice cream
Instructions
- Preheat the oven to 350°F. Coat a 9- inch tart pan lightly with nonstick spray. Set aside.
- Roll out the pie dough into an 11- inch circle. Fit the dough into the prepared tart pan, folding the dough over inwards at the top, leaving 1/4- inch above the edge of the pan. Place the crust in the refrigerator while you prep the next step.
- Coarsely chop 1 cup of the pecans, set aside.
- In a medium bowl whisk together the eggs, maple syrup, light brown sugar, salt, melted butter, and maple extract until combined. Stir in the chopped pecans and pour the mixture into the chilled dough.
- Arrange the remaining pecan halves in an even layer on top of the filling.
- Place the tart pan on a rimmed baking sheet and bake for 35 – 40 minutes, or until almost set (center will jiggle slightly).
- Place the pan on a wire rack and allow it to cool completely before serving.
Notes
Cover airtight and store at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze airtight for up to 60 days for best freshness. Thaw at room temperature or in the refrigerator.
