- 12
- 25 mins
- 50 mins
Ingredients
- FILLING:
- 1 cup butter, softened
- 6 ounces cream cheese, softened
- 2 cups all-purpose flour
- 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
Preparation
Step 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.
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