Maple Pecan Tarts
TOTAL TIME: Prep: 25 min. + chilling Bake: 25 min. + cooling
YIELD: 1 dozen.
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
Ingredients
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1 cup butter, softened
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6 ounces cream cheese, softened
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2 cups all-purpose flour
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FILLING:
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4 large eggs
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1 cup packed brown sugar
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3/4 cup maple syrup
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2/3 cup butter, melted
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2 teaspoons vanilla extract
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Dash salt
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3 cups pecan halves
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Vanilla ice cream, optional
Directions
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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. Refrigerate 1 hour or until firm enough to handle.
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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 crust even with edges. Refrigerate 20 minutes. Preheat oven to 375°.
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3.
Meanwhile, in a large bowl, whisk the first 6 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.
Nutrition 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.
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