Maple Pecan Tart with Shortbread Crust Irresistible No Fail Recipe

Name: Maple Pecan Tart with Shortbread Crust
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Ingredients: 1 ½ cups all purpose flour; ½ cup granulated sugar; ¼ teaspoon salt; ¾ cup cold unsalted butter (cut into ½ inch cubes); 1 ½ cups raw pecan halves; ¾ cup pure maple syrup (preferably dark amber); ½ cup packed light brown sugar; ¼ cup unsalted butter (melted); 2 large eggs (lightly beaten); 1 tablespoon heavy cream or milk; 1 ½ teaspoons vanilla extract; ½ teaspoon salt; Optional: bourbon or dark rum (splash for extra warmth)

Published:

November 8, 2025

By:

katya bou

Maple Pecan Tart with Shortbread Crust : Maple Pecan Tart with Shortbread Crust Irresistible No Fail Recipe

Introduction

Have you ever wondered if a dessert could taste like a memory? I often think about that as the air in Bend turns crisp and the pine trees outside my window seem to stand a little taller against the pale blue sky. For me, the scent of baking is a direct line to the past. It’s the sweet, toasty aroma of my grandmother’s kitchen, the quiet hum of the oven working its magic on a chilly afternoon. This Maple Pecan Tart with Shortbread Crust is more than just a recipe; it’s a story folded into a buttery crust, a dessert that bridges the gap between the traditional maple pecan pie of my childhood holidays and the modern, simpler flavors our family loves today.

I remember my husband, Ethan, and I were brainstorming new autumn recipes. The kids, Olivia and James, were “helping” by taste testing pecans and leaving a trail of crumbs across the kitchen floor. We wanted something that felt as cozy as a flannel blanket but a little more elegant than a classic pie. That’s when the idea struck: why not combine the gooey, caramel richness of a pecan filling with the tender, melt in your mouth texture of a shortbread crust? The result is this homemade maple pecan tart. It’s a recipe born from a little bit of chaos and a lot of love, and it’s become one of our family’s most requested fall treats. It’s the perfect blend of nutty, sweet, and buttery, a dessert that invites you to slow down, pour a cup of coffee, and savor the moment. This isn’t just baking; it’s a way of capturing the warmth of home in every single bite.

Why You’ll Love This Maple Pecan Tart with Shortbread Crust

This Maple Pecan Tart with Shortbread Crust isn’t just another dessert on the holiday table; it’s the one that disappears first. It has a way of drawing everyone in, from the little ones who love its sweet, crunchy topping to the adults who appreciate its sophisticated yet comforting flavor. When Ethan first photographed this tart, the afternoon sun was streaming into our kitchen, making the maple glaze shimmer like liquid gold. He said it looked like pure comfort, and honestly, that’s exactly what it is. It’s the kind of recipe you’ll make once and then find yourself returning to year after year, for holidays, for quiet weekends, or just because. This easy maple pecan tart is a testament to the idea that the best food is often simple, made with good ingredients and a little bit of heart. It’s elegant enough for a special occasion but straightforward enough for a Tuesday afternoon when you just need a little sweetness. Similar to the joy found in baking Butter Pecan Shortbread Cookies, this tart delivers a deeply satisfying experience.

Incredibly Simple Shortbread Crust: Forget the stress of rolling out a finicky pie dough. This pecan tart with shortbread crust features a buttery, no roll press in crust. It comes together in minutes and bakes into a perfectly tender, crumbly base that’s the ideal contrast to the rich filling. It’s so easy, Olivia and James love helping me press the dough into the pan.
Rich and Gooey Maple Filling: We swap out the traditional corn syrup for pure maple syrup, giving the filling a deeper, more complex flavor that’s woodsy and aromatic. It’s a sweet, sticky, caramel like filling that encases perfectly toasted pecans, creating a texture that’s both gooey and crunchy.
Perfect for Any Occasion: Whether you’re looking for a stunning centerpiece for your Thanksgiving dessert table, a sweet treat to bring to a friend’s house, or something special for a quiet weekend at home, this tart fits the bill. It feels both rustic and refined, making it wonderfully versatile. It pairs beautifully with holiday staples like a juicy smoked turkey.
A True Crowd Pleaser: There’s something universally loved about the combination of maple and pecan. This tart is a guaranteed hit. It’s less intensely sweet than a traditional pecan pie with shortbread crust, allowing the nutty, toasty flavor of the pecans and the rich notes of the maple to shine through. Every time I make it, friends and family ask for the maple pecan tart recipe.

Ingredients for Maple Pecan Tart with Shortbread Crust

For the Shortbread Crust:

1 ½ cups all purpose flour
½ cup granulated sugar
¼ teaspoon salt
¾ cup (1 ½ sticks) cold unsalted butter, cut into ½ inch cubes

For the Maple Pecan Filling:

1 ½ cups raw pecan halves
¾ cup pure maple syrup (preferably dark amber for a richer flavor)
½ cup packed light brown sugar
¼ cup (½ stick) unsalted butter, melted
2 large eggs, lightly beaten
1 tablespoon heavy cream or milk
1 ½ teaspoons vanilla extract
½ teaspoon salt
Optional: a splash of bourbon or dark rum for extra warmth

Substitutions:

For the Pecans: Walnuts would be a delicious substitute, offering a slightly different but equally delightful nutty flavor.
For the Flour: To make this gluten free, you can use a high quality 1 to 1 gluten free baking flour blend in the crust.
For the Maple Syrup: If you don’t have pure maple syrup, you can use dark corn syrup, but the flavor will be less nuanced. I highly recommend sticking with real maple syrup for the best maple pecan tart experience.

How to Make Maple Pecan Tart with Shortbread Crust

Step-by-Step Instructions

Making this maple pecan tart from scratch is a quiet joy. It begins with the simple act of combining flour, sugar, and butter, and ends with the warm, fragrant aroma of baked pecans and maple filling your home. Each step is a small moment of mindfulness, a chance to pour a little love into what you’re creating. It’s a wonderful beginner recipe that yields truly impressive results.

Prepare the Oven and Tart Pan: First things first, let’s get our oven ready. Adjust the rack to the middle position and preheat it to 350°F (175°C). You’ll need a 9 inch tart pan with a removable bottom. This little feature is a game changer, making it so easy to reveal your beautiful creation. You don’t need to grease the pan; the butter in the crust will take care of that.
Make the Shortbread Crust: In a medium bowl, whisk together the flour, granulated sugar, and salt. Now, add the cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea sized pieces of butter still visible. Those little butter pockets are what make the crust so tender. Pour the crumbly mixture directly into your tart pan.
Press and Bake the Crust: This is the fun part. Use your fingers and the flat bottom of a measuring cup to firmly press the dough evenly across the bottom and up the sides of the pan. Try to get the sides as even as you can. Prick the bottom of the crust a few times with a fork. This prevents it from puffing up while it bakes. Bake for 20 to 25 minutes, or until the edges are lightly golden and the bottom is set. Let it cool on a wire rack while you prepare the filling. The kitchen will already start to smell incredible.
Toast the Pecans (A Flavor Secret!): While the crust is baking, spread the pecan halves on a baking sheet. Toast them in the oven for about 5 to 7 minutes, just until they become fragrant and a shade darker. This simple step deepens their nutty flavor and makes a world of difference. Keep a close eye on them, as they can burn quickly! Once toasted, you can roughly chop about half of them if you like a mix of textures, or leave them all as halves for a classic look.
Mix the Maple Pecan Filling: In a large bowl, whisk together the maple syrup, packed light brown sugar, and melted butter until smooth. Add the lightly beaten eggs, heavy cream, vanilla extract, and salt. Whisk until everything is well combined and the mixture is glossy. This gooey, glorious filling is the heart of our maple pecan tart.
Assemble and Bake the Tart: Gently stir the toasted pecans into the maple filling, making sure they are all coated in that sweet, caramel like mixture. Pour the filling into the pre baked shortbread crust. Arrange a few of the best looking pecan halves on top for a beautiful finish.
Final Bake: Carefully place the tart on a baking sheet (this catches any potential drips) and bake for 30 to 35 minutes. You’ll know it’s done when the edges are set and bubbling slightly, but the center still has a slight jiggle to it. It will continue to set as it cools.
Cool and Serve: This is perhaps the hardest step: patience. Let the tart cool completely on a wire rack for at least 2 hours before serving. This allows the filling to set properly, ensuring clean, beautiful slices. Once cooled, you can gently remove the outer ring of the tart pan. Serve it as is, or with a dollop of whipped cream or a scoop of vanilla ice cream.

Pro Tips & Variations

Over the years, I’ve made this maple pecan tart recipe countless times, and I’ve gathered a few little tricks that ensure it turns out perfectly every time. These tips are the small details, the whispers of kitchen wisdom that elevate a good recipe into a great one. And for those of you who love to experiment, I’ve included some variations that our family enjoys. After all, a recipe is just a starting point for your own story.

Pro Tips for the Best Maple Pecan Tart:

Don’t Overwork the Crust: When making the shortbread, the key is to work quickly and with a light touch. Handle the dough as little as possible to keep the butter cold. Overworking it develops the gluten in the flour, which can lead to a tough crust instead of a tender, crumbly one. The goal is a sandy, buttery texture that melts in your mouth.
Use High Quality Maple Syrup: This is not the place for pancake syrup. The flavor of this tart hinges on the quality of your maple syrup. I recommend using a dark or very dark grade (formerly Grade B). It has a more robust, complex maple flavor that stands up beautifully to the sweet filling and nutty pecans. It truly makes a difference in creating the best maple pecan tart.
The Jiggle Test is Key: It can be tricky to know when a custard like tart is perfectly baked. The visual cue you’re looking for is set edges and a center that still has a slight wobble, like gelatin, when you gently shake the pan. If the center is completely firm, it’s likely overbaked and the texture won’t be as silky. Remember, it will continue to cook and set from the residual heat as it cools.
A Pinch of Spice: To add another layer of warmth and complexity, consider adding a pinch of ground cinnamon or a tiny grating of fresh nutmeg to the filling. It complements the maple and pecan flavors beautifully, giving the tart an even cozier, more autumnal feel. Many great desserts, like these delightful Pecan Pie Bars with Shortbread Crust, benefit from a hint of spice.

Variations to Make It Your Own:

Chocolate Pecan Tart: For the chocolate lovers in your life, fold in ½ cup of semi sweet or dark chocolate chips along with the pecans. The slightly bitter chocolate cuts through the sweetness and creates decadent, melty pockets throughout the tart.
Bourbon or Rum Infusion: For a more adult twist, add a tablespoon of your favorite bourbon or dark rum to the filling along with the vanilla. The alcohol bakes off, but it leaves behind a warm, oaky essence that is absolutely divine with the maple and pecans.
Salted Maple Pecan Tart: If you love the combination of sweet and salty, sprinkle a little flaky sea salt (like Maldon) over the top of the tart right after it comes out of the oven. The salt crystals provide a delightful crunch and a perfect counterpoint to the sweetness.
Orange Zest and Cranberry: For a festive holiday version, add the zest of one orange and a handful of dried cranberries to the filling. The bright, citrusy notes of the orange and the tartness of the cranberries cut through the richness and add a beautiful, jewel like color to the tart. This version is a wonderful companion to other holiday classics, like our family’s favorite spritz butter cookies.

Serving Suggestions

One of my favorite things about this Maple Pecan Tart with Shortbread Crust is how it brings people together. I love setting it on the counter, still slightly warm, and watching as everyone finds their way into the kitchen, drawn by the incredible aroma. It’s a dessert that doesn’t need much fuss, but a few simple pairings can turn a delicious slice into an unforgettable experience. Here in our Oregon home, we often enjoy it with things that feel just as comforting and honest as the tart itself.

Imagine a crisp autumn afternoon. You’ve just come in from a walk in the woods, your cheeks are rosy from the cold, and a slice of this tart is waiting for you. It’s perfect on its own, but it becomes something truly special when served with a dollop of freshly whipped cream. Not the kind from a can, but real heavy cream whipped with a touch of vanilla until it forms soft, pillowy peaks. The cool, airy cream is the perfect contrast to the rich, gooey filling and buttery shortbread crust pecan tart.

For a more sophisticated pairing, especially after a big holiday dinner, I love to serve this tart with a scoop of high quality vanilla bean ice cream. As the ice cream slowly melts, it creates a creamy, sweet river that mingles with the maple and pecan filling. It’s pure indulgence. And of course, you can never go wrong with a hot beverage. A strong cup of black coffee or a dark roasted espresso cuts through the sweetness beautifully. Or, for a cozier evening, try it with a mug of spiced apple cider or a warm chai latte. The spices in the tea echo the warm notes in the tart, creating a harmonious and deeply comforting pairing. It’s a wonderful dessert to follow a festive meal, perhaps one centered around an easy honey glazed ham.

Storage & Reheating

After the last slice has been enjoyed and the kitchen is quiet, you might have some of this delicious tart left over. Thankfully, it stores beautifully and is just as delightful the next day (some might even say it’s better!).

Storage:

To store the tart, let it cool completely to room temperature. Cover it loosely with plastic wrap or aluminum foil, or place it in an airtight container. It can be stored in the refrigerator for up to 4 days. The shortbread crust will soften slightly over time, but the flavors will continue to meld and deepen.

You can also freeze the tart for longer storage. Once completely cooled, wrap the entire tart (or individual slices) tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 2 months.

Reheating:

While you can certainly enjoy the tart straight from the refrigerator, I find it’s best when served at room temperature or slightly warm. To take the chill off, simply let a slice sit on the counter for about 20-30 minutes before serving.

If you prefer it warm and want to revive that just baked texture, you can reheat individual slices. Place a slice on a baking sheet in an oven preheated to 325°F (160°C) for about 5 to 10 minutes, or until just warmed through. This will help re crisp the crust and make the filling wonderfully gooey again. I would avoid using the microwave, as it can make the crust soggy.

To serve from frozen, thaw the tart in the refrigerator overnight before bringing it to room temperature or warming it in the oven.

FAQ about Maple Pecan Tart with Shortbread Crust

Can I make this tart ahead of time?
Absolutely! This is a fantastic make ahead dessert, which is a lifesaver during the busy holiday season. You can bake the entire tart one or two days in advance. Let it cool completely, then cover and store it in the refrigerator. Just let it come to room temperature for about 30 minutes before serving for the best flavor and texture. You can also prepare the components separately: the shortbread crust can be pressed into the pan and refrigerated for up to 3 days before baking, and the filling can be mixed and stored in an airtight container in the fridge for up to 2 days.

My shortbread crust is too crumbly and won’t stick together. What did I do wrong?
Don’t worry, this is a common issue and usually an easy fix! If your dough is too crumbly to press into the pan, it likely just needs a little more moisture to come together. This can happen if the butter was too cold or if your flour measurement was slightly off. Try adding a teaspoon or two of ice cold water to the mixture and pulsing it in the food processor or mixing it with your hands just until it starts to clump together. Be careful not to add too much water, as that can make the crust tough.

Is this maple pecan tart the same as a pecan pie?
While they share similar glorious flavors, they are distinct desserts. A classic pecan pie recipe typically uses a traditional flaky pastry crust and a filling made with corn syrup. This Maple Pecan Tart with Shortbread Crust, however, features a buttery, cookie like shortbread base and gets its sweetness and complex flavor from pure maple syrup. Tarts are also generally shallower than pies, which often results in a higher ratio of filling and topping to crust, making each bite extra decadent.

Can I use a regular pie dish instead of a tart pan?
Yes, you can! A 9 inch regular pie dish will work just fine. You will still press the shortbread crust mixture into the bottom and up the sides. The main difference will be in the presentation; you won’t be able to remove the sides for that classic tart look. When serving, you’ll simply slice and serve it directly from the pie dish, just as you would with a regular pie. The baking time should remain roughly the same.

Final Thoughts on Maple Pecan Tart with Shortbread Crust

There is a certain magic that happens in the kitchen when butter, sugar, and flour come together. It’s an alchemy of love and patience. For me, this Maple Pecan Tart with Shortbread Crust is more than a dessert; it’s a feeling. It’s the feeling of a warm kitchen on a cold day, the sound of my children’s laughter, and the quiet joy of creating something beautiful with my own two hands.

Every time I pull this tart from the oven, with its glistening pecan topping and golden crust, I’m reminded that the best things in life are often a blend of simple ingredients. It’s a recipe that carries the story of our family’s life here in Oregon, a taste of the cozy, pine scented autumns we cherish. I hope that when you make it, it becomes a part of your story, too. May it find its way to your holiday table, your weekend brunches, or simply a quiet moment just for you.

If you make this tart, I would absolutely love to hear about it. Leave a comment below and let me know how it turned out, or if you added your own special twist. And if you love it as much as we do, please consider saving this recipe to your favorite Pinterest board so you can find it again and again. Thank you for welcoming me into your kitchen. Happy baking