Description
Decadent and crisp Maple Pecan Tart featuring a rich, gooey pure maple and dark corn syrup custard with toasted pecans inside a buttery shortbread crust.
Ingredients
crust:
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup sugar
1 large egg yolk
1/8 teaspoon salt
1 1/4 cups unbleached all purpose flour
filling:
3 large eggs
1/2 cup (packed) golden brown sugar
1/2 cup pure maple syrup
1/2 cup dark corn syrup
1/4 cup (1/2 stick) unsalted butter, melted
1/8 teaspoon salt
1 1/2 cups coarsely chopped pecans
Whipped cream or vanilla ice cream
Instructions
1. Beat softened butter and sugar for 2 minutes, beat in egg yolk and salt, then stir in flour to form a soft dough.
2. Press dough into a 9-inch tart pan, chill for 20 minutes, and blind-bake at 375°F (190°C) with weights for 15 minutes; cool slightly.
3. Reduce oven to 350°F (175°C); whisk eggs, brown sugar, maple syrup, dark corn syrup, melted butter, and salt until smooth.
4. Stir chopped pecans into the custard mixture and pour into the par-baked tart shell.
5. Bake for 35 to 40 minutes until edges are set and center has a slight jiggle.
6. Cool completely on a wire rack for 3 hours, remove outer fluted ring, slice, and serve with whipped cream or vanilla ice cream.
Notes
Use pure maple syrup for rich woodsy flavor. Cool completely for 3 hours before slicing for clean bakery wedges.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert / Tart
- Method: Baking
- Cuisine: American / French
Nutrition
- Calories: 440
- Sugar: 42g
- Sodium: 140mg
- Fat: 25g
- Saturated Fat: 25g
- Unsaturated Fat: 25g
- Trans Fat: 25g
- Protein: 5g