Maple Pecan Tart

by anna olsen

Photo by Cathy T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cream Cheese Pastry:

  • 1

    cup butter, at room temperature

  • 6

    ounces cream cheese, at room temperature

  • 2

    cups flour

  • Filling:

  • 2/3

    cup butter, melted

  • 1

    cup brown sugar

  • 4

    egg

  • 3/4

    cup maple syrup

  • 2

    teaspoons vanilla

  • dash of salt

  • 3

    cups pecan halves

Directions

Cream Cheese Pastry 1. Preheat oven to 375º F. 2. In a mixer fitted with paddle attachment, cream together butter and cream cheese until smooth. Add flour and blend until dough comes together. Shape dough into a disc, wrap and chill for at least 1 hour. 3. On a lightly floured surface, roll out dough to 1/4-inch thickness. Place dough into an 8-inch removable bottom tart shell or pie pan and trim edges. Press edges a little, so that dough rises just above the edge of the pan, about ¼ inch. Chill for 20 minutes. Filling 1. Whisk together all ingredients except pecans until smooth. Pour filling into chilled, unbaked tart shell. Arrange pecan halves on top of filling. 2. Bake tart for 25-30 minutes, until filling doesn’t jiggle when you shake it, and crust is golden brown.

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