Maple Pecan Tarts Recipe

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Maple Pecan Tarts Recipe
Maple Pecan Tarts Recipe photo by Taste of Home
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Maple Pecan Tarts Recipe

Read Reviews
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Publisher Photo
I absolutely love pecans. I combine them with maple and vanilla to create the ultimate tart, made even richer with a scoop of vanilla ice cream. —Redawna Kalynchuk, Barrhead, Alberta
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 6 ounces cream cheese, softened
  • 2 cups all-purpose flour
  • FILLING:
  • 4 large eggs
  • 1 cup packed brown sugar
  • 3/4 cup maple syrup
  • 2/3 cup butter, melted
  • 2 teaspoons vanilla extract
  • Dash salt
  • 3 cups pecan halves
  • Vanilla ice cream, optional

Directions

In a large bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Shape into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to handle.
Divide dough into 12 portions. Roll each portion into a 5-in. circle; transfer to 12 ungreased 4-in. fluted tart pans with removable bottoms. Trim pastry even with edges. Refrigerate 20 minutes. Preheat oven to 375°.
Meanwhile, in a large bowl, whisk the first six filling ingredients. Pour into tart shells; arrange pecans over tops. Bake 25-30 minutes or until centers are just set (mixture will jiggle). Cool on wire racks. If desired, serve with ice cream. Refrigerate leftovers. Yield: 1 dozen.
Originally published as Maple Pecan Tarts in Taste of Home February/March 2016, p78

Nutritional Facts

1 tart (calculated without ice cream): 669 calories, 50g fat (21g saturated fat), 145mg cholesterol, 299mg sodium, 52g carbohydrate (32g sugars, 3g fiber), 8g protein.

  • 1 cup butter, softened
  • 6 ounces cream cheese, softened
  • 2 cups all-purpose flour
  • FILLING:
  • 4 large eggs
  • 1 cup packed brown sugar
  • 3/4 cup maple syrup
  • 2/3 cup butter, melted
  • 2 teaspoons vanilla extract
  • Dash salt
  • 3 cups pecan halves
  • Vanilla ice cream, optional
  1. In a large bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Shape into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to handle.
  2. Divide dough into 12 portions. Roll each portion into a 5-in. circle; transfer to 12 ungreased 4-in. fluted tart pans with removable bottoms. Trim pastry even with edges. Refrigerate 20 minutes. Preheat oven to 375°.
  3. Meanwhile, in a large bowl, whisk the first six filling ingredients. Pour into tart shells; arrange pecans over tops. Bake 25-30 minutes or until centers are just set (mixture will jiggle). Cool on wire racks. If desired, serve with ice cream. Refrigerate leftovers. Yield: 1 dozen.
Originally published as Maple Pecan Tarts in Taste of Home February/March 2016, p78

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Reviews forMaple Pecan Tarts

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MY REVIEW
kaly_ab User ID: 1070646 268306
Reviewed Jun. 23, 2017

"Dave!!! Thank you for your comments! I am so glad I could share this recipe and bring back some great memories for you! I hope your grandchildren enjoy it as much as you do. Redawna"

MY REVIEW
Dave User ID: 9086175 265314
Reviewed Apr. 29, 2017

"My great Aunt made these for me when I was a kid back during WWII and I loved them, unconditionally. I often wished I had her recipe over these last seventy-five years, but alas, I've come upon it once more. The next time my Grand kids come to visit I will show them how good things were back in the olden days!!

Thanks, Redawna K. You've just made my day!
Dave Thompson,
An old Commander, USN, retired"

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