Maple Pecan Tart Recipe

You know that cozy smell of maple syrup and toasted pecans on a cool day? That’s what this Maple Pecan Tart is all about. It’s warm, sweet, and just a little nutty in the best way.

When I first made this tart, I couldn’t believe how simple it was. The maple filling turns silky as it bakes, and the pecans stay crunchy on top. It’s one of those desserts that feels fancy but doesn’t ask for much effort.

I love serving it after dinner with a bit of whipped cream. Each bite has that soft maple sweetness and buttery crunch that makes everyone reach for seconds. You’ll probably want to make two.

So, grab your pecans and maple syrup. Let’s bake something that smells like fall and tastes like comfort.

Why You’ll Love This Recipe

• Reader Favorite: This Maple Pecan Tart is always a hit at family gatherings, dinner parties, and special occasions. It’s consistently called a “showstopper” and a “perfect blend of flavors.”
• Deliciously Sweet & Nutty: With a perfectly balanced combination of maple syrup and pecans, this tart offers a rich, sweet, and nutty flavor profile.
• Quick & Easy: Despite its sophisticated taste, this recipe is simple to make, requiring minimal hands-on time.
• Perfect for Fall & Holidays: The cozy flavors of maple and pecan make this dessert a great choice for any fall or holiday celebration.
• Customizable: You can easily adjust the sweetness or texture of this tart depending on your preferences!

Required Kitchen Tools

• 9-inch Tart Pan: A tart pan with a removable bottom is ideal for easy removal and even baking.
• Rolling Pin: For rolling out the pie dough evenly.
• Mixing Bowls: For preparing the tart filling and other ingredients.
• Hand Mixer or Whisk: To combine the filling ingredients smoothly.
• Baking Sheet: To catch any drips from the tart while baking.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Pastry Brush (optional): For brushing melted butter onto the dough or edges.

Ingredients

Here’s what you’ll need to make this scrumptious dessert (exact measurements are listed in the recipe card below):

For the Tart Crust:

• Pie Dough Round: A ready-made dough saves time, but you can also make your own if you prefer!
• Butter: Adds richness and flavor to the crust, helping it crisp up perfectly.

For the Maple Pecan Filling:

• Pecan Halves: These lend a crunchy, nutty texture that’s the perfect contrast to the smooth filling.
• Eggs: You’ll need 3 large eggs to help bind everything together and give the filling its signature custard-like texture.
• Maple Syrup: The star of the show—use pure maple syrup for a rich, deep flavor that can’t be substituted with imitation syrup.
• Light Brown Sugar: Adds a molasses-like sweetness that complements the maple syrup and enhances the flavor.
• Kosher Salt: A pinch of salt helps balance the sweetness and intensifies the maple flavor.
• Melted Butter: Adds richness and ensures the tart filling holds its smooth consistency.
• Maple Extract: For an extra layer of maple flavor that amplifies the natural sweetness of the syrup.
• Whipped Cream or Ice Cream (optional): A scoop of your favorite vanilla ice cream or a dollop of fresh whipped cream is the perfect finishing touch.

Step-by-Step Instructions

1. Prepare the Tart Crust

To begin, you’ll need to roll out your pie dough. If you’re using store-bought dough, it’s already ready to go! Place the dough on a floured surface and gently roll it out into a circle large enough to fit into your 9-inch tart pan (about 12 inches in diameter).

Once rolled out, carefully transfer the dough into your tart pan, pressing it into the edges and trimming any excess dough from the top. Use a fork to gently prick the bottom of the crust to allow air to escape as it bakes, preventing any bubbling.

2. Blind Bake the Tart Crust

To avoid a soggy bottom, blind bake your tart crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake at 375°F (190°C) for about 10-12 minutes until the crust is lightly golden.

Once the crust is done, remove the weights and parchment paper, and bake for another 5 minutes to ensure the bottom of the crust gets crispy. Let the crust cool while you prepare the filling.

3. Prepare the Maple Pecan Filling

In a large mixing bowl, whisk together the eggs, maple syrup, light brown sugar, kosher salt, and melted butter. Add in the maple extract and whisk until smooth and well-combined.

Next, carefully stir in the pecan halves, making sure they’re evenly distributed throughout the filling mixture.

4. Assemble the Tart

Once the crust has cooled slightly, pour the maple-pecan filling into the tart shell. Use a spoon to arrange the pecans in an even layer so they’re spread out across the top of the tart.

5. Bake the Tart

Place the filled tart back into the oven at 350°F (175°C) for about 25-30 minutes. Keep an eye on it toward the end of baking—when the tart is done, the filling should be set and slightly puffed around the edges, with a soft, custardy center. The top should be golden brown, and a toothpick inserted into the filling should come out clean.

6. Cool and Serve

Let the tart cool completely at room temperature, allowing the filling to set and the flavors to develop. You can speed up the process by chilling the tart in the refrigerator for about an hour if you prefer a firmer filling.

Serve the tart on its own or with your favorite garnish, such as a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of additional maple syrup for extra sweetness.

How to Serve the Maple Pecan Tart

This tart is versatile and pairs well with many sides or toppings. Here are a few serving suggestions:

• With Whipped Cream or Ice Cream: Top your slice with freshly whipped cream or vanilla ice cream for an indulgent treat.
• With Fresh Berries: The tart sweetness of the pecans pairs wonderfully with fresh berries like raspberries or blackberries.
• Drizzle of Maple Syrup: For an extra hit of maple flavor, drizzle some pure maple syrup on top of the tart or around the plate.
• Coffee or Tea Pairing: This tart goes beautifully with a warm cup of coffee or a delicate tea like Earl Grey or Chamomile.

Storing Maple Pecan Tart

• Refrigeration: Keep the tart in an airtight container in the refrigerator for up to 3 days. It can also be kept loosely covered with plastic wrap if you don’t have a container that fits. The flavors will continue to develop, and it will still taste fresh when served cold or at room temperature.
• Freezing: You can freeze the tart for up to 1 month. To freeze, place it in a freezer-safe container or wrap it tightly in plastic wrap and aluminum foil. Let the tart thaw in the refrigerator overnight before serving.

Nutrition Information for Maple Pecan Tart

Here’s the approximate nutrition information per serving (based on a 10-serving tart):

Nutrient	Amount per Serving
Calories	420
Total Fat	29g
Saturated Fat	5g
Carbohydrates	46g
Fiber	2g
Sugars	38g
Protein	3g
Sodium	120mg
Cholesterol	50mg

Conclusion

The Maple Pecan Tart is a quintessential dessert that’s rich, indulgent, and full of comforting flavors. Whether you’re preparing it for a holiday feast or a simple weeknight treat, this dessert never disappoints. The combination of a buttery, flaky crust, sweet maple syrup filling, and crunchy pecans creates an irresistible dessert that everyone will love.

Maple Pecan Tart FAQs

Can I use roasted pecans for this recipe?

Absolutely! If you prefer roasted pecans, feel free to use them. Just make sure they’re chopped roughly so they mix well into the filling.

Can I use another type of syrup instead of maple syrup?

While pure maple syrup is the star of the show, you could use honey or even golden syrup as alternatives, but the flavor will vary slightly.

How do I know when the tart is fully baked?

The filling should be set with a slight jiggle in the center when the tart is fully baked. It should not be runny, and a toothpick inserted into the center should come out clean.