This post may contain affiliate links. Please see my disclosure policy.
Welcome to my dream maple pecan tart! With an irresistible maple pecan filling (possibly even better than pecan pie) and homemade crust, this tart comes together quickly and makes a show-stopping dessert for your Thanksgiving table. Recipe yields one 9-inch tart.
Delicious served with billows of maple cinnamon whipped cream (and a side of coffee!), autumn leaf cut-outs add a festive flair.
Decorative Leaf Designs
You have two options for the leaf embellishments: punch the shapes from the scrap dough, or make a second crust just for the cut outs. Brush the shapes with heavy cream, sprinkle with sugar, and bake until golden. Let cool, then add to the top of the tart in a decorative pattern for a beautiful finish!
More maple recipes to try:
Print
Maple Pecan Tart with Homemade Crust
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Total Time: 1 hour 45 minutes
- Yield: Yield: 1 9-inch tart, 8 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
With a delicious maple pecan filling and decorative autumn leaf topping, this maple pecan tart is a showstopping holiday tart! Recipe yields one 9-inch tart.
Ingredients
Crust
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp granulated sugar
- 1/2 cup cold unsalted butter, cubed
- 2 to 4 Tbsp ice water
Filling
- 1/2 cup light brown sugar
- 1/2 cup dark amber maple syrup
- 1/2 cup unsalted butter, cubed
- 3 Tbsp heavy cream
- 1/8 tsp salt
- 2 cups pecans, chopped
- 1 1/2 cups pecan halves
Maple Cinnamon Whipped Cream
- 1 cup cold heavy cream
- 3 Tbsp granulated sugar
- 1/2 tsp maple extract
- 1/4 tsp cinnamon
Instructions
- Make crust: Combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 2 tablespoons ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
- Roll out dough: Spray a 9-inch round removable-bottom tart pan lightly with nonstick spray. Place disc of dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is 1/4-inch thick, approximately a 12-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to prepared tart pan, lightly pressing down into the bottom and sides of the pan. Run the rolling pin over the top of the tart pan to remove the excess dough, and chill in the freezer for 20 minutes. If desired, punch out decorative leaf shapes from the leftover dough; chill cut outs in the refrigerator until ready to bake.
- Make filling: Combine brown sugar, maple syrup, butter, heavy cream, and salt in a heavy saucepan over medium-high heat. Bring mixture to a boil and stir in chopped pecans. Remove from heat; let stand 10 minutes before assembling tart.
- Preheat oven to 350°F and place a rimmed baking sheet in the middle of the oven. Spoon filling into chilled tart shell and top with pecan halves in a decorative pattern. Place tart on pre-heated baking sheet.
- Bake tart for 40 to 45 minutes, until filling is bubbly and pastry is golden. Cool tart on a wire rack for at least 1 hour before serving.
- Brush pastry leaf cut outs with heavy cream and sprinkle with sugar. Bake for 13 to 15 minutes, until golden brown. Let cool before adding to the top of the tart.
- Make whipped cream: Pour heavy cream into a chilled mixer bowl fitted with wire whip attachment. Add sugar and whip on medium speed until cream begins to thicken. Add maple extract and cinnamon; whip the cream on medium-high speed until soft peaks form. Serve immediately.
Hi there…I don’t see where it says the size of the tart pan and how to prepare it. Did I miss that?
Hi Francine, use a 9-inch round removable-bottom tart pan. You can lightly spray the pan with nonstick spray to prevent the crust from sticking.
Thanks!!!
Hi
Looking to make a pecan tart and this looks beautiful. However, I noticed there are no eggs in the filling and am wondering what the texture is? Thanks!
Hi Susan, that’s correct – this tart does not use eggs. The texture reminds me of pecan pie bars. Happy baking!
Good afternoon
How long in advance can this pecan tart be made?
thank you
Hi Veronica! You can make this tart 1-2 days in advance. If you’re making this for Thanksgiving, you could make the pastry today, and bake the tart tomorrow. Hope that helps!
thank you so much.
I tried this recipe before and it is fabulous!!!
Happy Thanksgiving!!!
So happy to hear that! 🙂 Happy Thanksgiving!
Just made this for Thanksgiving – it was fabulous!! Just the perfect amount of sweetness and so pretty. I used the leftover dough for the cutouts (didn’t make a second batch). Thank you for the great recipe!
Thanks so much, Nancy! Glad you loved this tart! 🙂