Maple Pecan Tart with Shortbread Crust

A cozy, elegant autumn dessert combining a buttery shortbread crust with a rich, gooey maple pecan filling. Perfect for holidays or quiet weekend treats.

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Prep Time 30

Cook Time 55

Total Time 1 25

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shortbread Crust

1 ½ cups all purpose flour
½ cup granulated sugar
¼ teaspoon salt
¾ cup 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
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

Equipment

9-inch tart pan with removable bottom
- Mixing bowls
- Measuring cups and spoons
Parchment paper
Baking sheet

Method

Preheat oven to 350°F (175°C). Adjust rack to middle position. Prepare a 9-inch tart pan with removable bottom; no greasing required.
In a medium bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cut in with a pastry blender or fingertips until resembling coarse crumbs with pea-sized pieces of butter.
Pour the crumbly mixture into the tart pan. Using fingers and the flat bottom of a measuring cup, press the dough evenly across the bottom and up the sides. Prick the bottom a few times with a fork. Bake for 20 to 25 minutes until edges are lightly golden and bottom is set.
While the crust bakes, preheat oven to 350°F (175°C). Spread pecan halves on a baking sheet. Toast for 5 to 7 minutes until fragrant and slightly darker. Cool, then roughly chop half of them.
In a large bowl, whisk together maple syrup, brown sugar, and melted butter until smooth. Add lightly beaten eggs, heavy cream, vanilla extract, and salt. Whisk until combined and glossy.
Gently stir toasted pecans into the filling. Pour into the pre-baked shortbread crust. Arrange some whole pecan halves on top for finishing.
Place tart on a baking sheet to catch any drips. Bake 30 to 35 minutes until edges are set and bubbling slightly but center still jiggles. Remove from oven and let cool on a wire rack for at least 2 hours before slicing.

Nutrition

Calories: 320kcalCarbohydrates: 35gProtein: 5gFat: 18gSaturated Fat: 7gCholesterol: 50mgSodium: 60mgPotassium: 100mgFiber: 2gSugar: 22gVitamin A: 120IUCalcium: 30mgIron: 1.2mg

Notes

This tart serves best when completely cooled for at least 2 hours to allow the filling to set properly. Makes 8 slices.

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