- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 1/4 cups unbleached all purpose flour
- 1/2 cup (packed) golden brown sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 1/2 cups coarsely chopped pecans
- Whipped cream or vanilla ice cream
Using electric mixer, beat butter in medium bowl until smooth. Add sugar, egg yolk, and salt; beat until blended. Add flour and beat just until dough begins to clump together. Gather dough into ball; flatten into disk. Roll out dough on lightly floured work surface to 10 1/2-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce dough all over with fork. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
Place crust in freezer 30 minutes before filling and baking.
Preheat oven to 350°F. Whisk eggs and brown sugar in medium bowl until well blended. Whisk in maple syrup, corn syrup, melted butter, and salt. Stir in pecans. Pour filling into unbaked crust. Place tart on rimmed baking sheet.
Bake tart until filling is slightly puffed and set, about 40 minutes. Transfer to rack and cool. Tent loosely with foil and let stand at room temperature.
Cut tart into wedges and serve with whipped cream or ice cream.
- 5 tablespoons unsalted butter, room temperature
- 3 tablespoons granulated sugar
- 2 large eggs, separated
- 1 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon coarse salt
- 3 ounces bittersweet chocolate, finely chopped (1/2 cup)
- 1/2 cup granulated maple sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon coarse salt
- 2 large eggs, plus 2 large egg whites (reserved from yolks used in crust)
- 2 tablespoons unsalted butter, melted
- 1/4 cup light corn syrup
- 1 1/2 cups pecan halves, toasted
Crust: Preheat oven to 325 degrees. Combine butter and granulated sugar in a medium bowl. Stir in yolks, then flour and salt until mixture resembles coarse meal and holds together when pinched. Fold in chocolate. Press evenly into bottom and up sides of a 13-by-4-inch fluted tart pan with a removable bottom. Refrigerate until firm, about 20 minutes.
Bake crust until golden and set, 25 to 30 minutes. Let cool completely on a wire rack. Increase oven heat to 350 degrees.
Filling: Whisk together maple sugar, flour, and salt in a medium bowl. Whisk in eggs and whites, butter, and corn syrup until smooth. Place crust on a parchment-lined rimmed baking sheet. Scatter pecans evenly onto crust. Slowly pour in filling. Bake tart until puffed slightly and set, 25 to 30 minutes. Let cool completely on a wire rack. Remove from pan serve.
How to Make Pecan Pie Without Corn Syrup
Corn syrup is the glue that holds pecan pie filling together. Thicker than other liquid sweeteners, corn syrup works with the eggs to help ensure your pecan pie filling will set. The problem is that more and more modern bakers are looking for an unrefined substitution for the corn syrup. My goal was to find a solution to not only find a corn syrup substitute, but to guarantee the pecan pie filling will SET and TASTE DELICIOUS.
Taking a note from my brown butter pecan pie bars, I reached for pure maple syrup. This is a thinner liquid than corn syrup, but has the most remarkable flavor, as you know. The pecan pie bars recipe calls for tempering the eggs, but I wanted a no-fuss pecan pie filling that skipped the extra steps. Entire the magical ingredient:
Maple Pecan Tart Filling
- 1 recipe of Gluten-Free Tart Crust
- 1 3/4 cup chopped roasted pecans
- 3 eggs
- 1/2 cup maple syrup
- 1/3 cup maple sugar
- 1/8 teaspoon pink salt
- 1 teaspoon vanilla
- 1/4 cup butter
- 2 teaspoons tapioca
First, preheat the oven to 350. Secondly, Oil 4-inch tart pans. Thirdly, roast pecans in the oven for approximately 5 minutes. Remove pecans from oven and allow to cool before using.
Next, place toasted pecans into a food processor and finely chop. Add Tart Crust to your oiled tart pans. Place 1/4 cup or of chopped pecans in each tart pan with tart dough.Additionally, combine eggs maple syrup, maple sugar, salt, and vanilla. Next blend in the butter don’t worry that it will leave little flakes of butter they will melt as it bakes. Lastly, add tapioca flour a teaspoon at a time.Next, place approximately 1/4 cup of egg mixture on top of the chopped pecans in each tart pan filled with uncooked dough. Lastly, place in oven and bake 15 – 30 minutes.
An Important Word about Maple Pecan Bars
Maple pecan bars aren&rsquot a cheesecake, but have a cream cheese filing that is inspired by cheesecake. After three tries, we flavored the cream cheese mixture with maple extract, and liked this version best. I had tried flavoring with various liquors and that just did not work!
There are also options as to where to place the pecans. In the first version, I put them first before the cream cheese mixture. Either way, it&rsquos good. It&rsquos a matter of how you want it to look. If I put the pecans in first, I save a sprinkling for the top.
- 1 cup all-purpose flour, plus more for dusting
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon coarse salt
- 1 stick cold unsalted butter, cut into small pieces
- 3 tablespoons ice water
- 1 stick unsalted butter
- 1 1/2 cups packed dark-brown sugar
- 1 cup maple syrup, preferably grade A
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon coarse salt
- 1 1/2 cups toasted pecan halves
Dough: Whisk together flour, granulated sugar, and salt in a large bowl. Add butter, tossing to evenly coat. Rub butter between fingers and thumbs, continuing to toss with flour until mixture has texture of coarse sand. Sprinkle evenly with ice water and stir with hands, gently kneading a few times, just until a dough forms. Flatten into a disk, wrap tightly in plastic wrap, and refrigerate until firm, at least 2 hours and up to 2 days.
Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a 12-inch round. Transfer to a 9-inch pie dish. Trim excess, leaving a 1-inch overhang, then fold edges under. Crimp edges as desired. Transfer to a rimmed baking sheet and freeze until firm, about 30 minutes.
Filling: Meanwhile, melt butter in a saucepan over medium heat. Stir in brown sugar, syrup, and flour and cook, stirring constantly, just until mixture is smooth and thoroughly combined, about 1 minute. Let cool slightly, about 5 minutes. Whisk together milk, eggs, vanilla, and salt in a large bowl. Slowly add warm butter mixture, whisking constantly, until smooth. Pour filling into pie shell, then arrange pecans evenly on top.
Bake until pie is puffed and set along edges but still wobbly in center when gently shaken, 1 to 1 1/4 hours. (Loosely tent pie with foil if top darkens too quickly.) Let cool completely on a wire rack before serving.
1. Combine 1/4 cup flour and ice water, stirring with a wire whisk until well blended set aside.
2. Combine remaining 3/4 cup flour, sugar, and 1/4 teaspoon salt in a bowl cut in shortening with a pastry blender until mixture resembles coarse meal. Add ice water mixture mix with a fork until dry ingredients are moistened.
3.Gently press mixture into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Chill 30 minutes.
4. Roll chilled dough, still covered, into an 11-inch circle.
5. Remove one sheet of plastic wrap fit the dough into a 9-inch round tart pan coated with cooking spray, and remove top sheet of plastic wrap.
6. Sprinkle granola into pastry shell, using fingers to break up large pieces.
7. Combine maple syrup and next 4 ingredients stir well with a wire whisk, and pour in pastry shell.
8. Sprinkle pecans over maple syrup mixture.
9. Place tart pan on a baking sheet bake at 450 degrees, and bake an additional 20 minutes or until filling is set.
Maple Pecan Butter Tarts
These most famous tarts seem to be synonymous with Christmas, don’t you agree? I don’t think there’s ever been a holiday season without enjoying this classic treat and perhaps also Whipped Shortbread Cookies.
Besides the taste, I just love how simple it is to make these yummy treats. Taking just a few ingredients, these can be made in no time.
Just like these Confetti Squares and Chocolate Pecan Tart, there are some holiday treats I make year after year.
While you could make your own pasty shell for this recipe, I’ve always just used pre-made tart shells, both regular sized or the mini sized variety.
They do the trick and save a ton of time in making.
These Maple Pecan Butter Tarts is taking that classic best ever butter tart recipe and kicking it up another Canadian notch with maple syrup!
It’s a fine addition that gives a subtle maple taste.
Butter, pecans and maple syrup – it’s a delicious combination, my friends. This Canadian butter tart recipe has a flaky crust, sweet and a sticky gooey caramel-like texture. Perfection!
Homemade vs store bought pie crust:
ok, folks. here me out- I still get nervous making pie crusts. sometimes they work, sometimes they don’t. I developed this recipe with this buttery pecan crust in mind. however, the pictures you see are using a store bought crust. long story short, the first photos did not turn out well at all. because of that, I reshot the tart the next weekend in between other projects. it was a last minute decision so the crust was a store bought version I thawed from the fridge that morning. while frustrating, it was a great opportunity to try both ways!
if you’re looking for more homemade pie or tart crusts, definitely check out any crust from pie queen, Erin McDowell. you will not be disappointed!
Creme fraiche crust
In the bowl of a food processor, pulse the flour, sugar and salt together to combine. Add the frozen butter cubes and pulse until the butter is reduced to pea-sized balls. Add the creme fraiche and pulse until mixed and the dough begins to form clumps.
Remove the dough and form into a coarse ball, then flatten to form a disk. Cover with plastic wrap and chill for at least 2 hours, preferably overnight.
Roll the dough larger than the diameter of the 10-inch tart pan, approximately 12 inches in diameter. Chill the rolled dough for 30 minutes, then carefully fit it into the pan, trimming and saving any leftover dough. Freeze the dough until ready to bake, at least 1 hour.
Heat the oven to 375 degrees. Line the inside of the tart shell with foil and beans or pie weights. Blind-bake the frozen shell until set and golden on the sides, 20 to 25 minutes the dough will shrink a bit on the sides. Remove the weights and foil and continue to bake until the crust is fully set and a deep golden brown, an additional 10 to 20 minutes.
Cool on a rack, then chill the shell until ready to complete the tart (chill up to one day before baking).
Maple syrup and pecan tart
Maple syrup and pecan nuts are fantastic Canadian flavours. What I've done here is make a traditional English treacle tart, but I've used maple syrup as well as golden syrup and have added nuts.
Shortcrust pastry 55g/2oz butter 340g/12oz maple syrup 3 tablespoons golden syrup 170g/6oz breadcrumbs, half fine, half coarse zest of 2 oranges 2 Cox's apples, grated a thumb-size piece of fresh ginger, peeled and finely grated 2 handfuls of shelled pecan nuts optional: cème fraiche or vanilla ice cream optional: a handful of thyme flowers
First of all, make your pastry, then line a 28cm/11in loose-bottomed tart tin with it and place in the freezer for an hour. Preheat the over to 180C/350F/gas 4. Take the pastry case out of the freezer and bake in the oven for around 15 minutes, until lightly golden. Remove from the oven and allow to cool slightly. Heat the butter, maple syrup and golden syrup together in a pan, then mix in the breadcrumbs, orange zest, apples, ginger and half the pecan nuts. Spoon into the pastry case and sprinkle over the remaining pecans. Put back in the oven and bake for around 20 minutes. Lovely served with some cème fraiche or vanilla ice cream and sprinkled with thyme flowers.