Ingredients
– 1 ¾ cups all-purpose flour
– ½ cup pecan flour (finely ground pecans)
– ½ cup granulated sugar
– 1 teaspoon coarse kosher salt (or half if using table salt)
– 10 tablespoons cold unsalted butter, diced
– 1 large egg, separated (yolk and white)
– ½ cup pure maple syrup
– ¼ cup light or dark brown sugar, lightly packed
– ¼ cup light corn syrup
– ¼ cup heavy whipping cream
– ¼ cup unsalted butter, melted
– 1 teaspoon vanilla extract
– ½ teaspoon maple extract
– 3 large eggs, at room temperature
– ¼ teaspoon coarse kosher salt (or half if using table salt)
– ½ cup pecan flour (finely ground pecans)
– Whole pecans for decorating the top (optional)
– 1 cup cold heavy whipping cream
– 2 tablespoons pure maple syrup
– ½ teaspoon vanilla extract
– Pecan flour adds structure & nutty flavor
– Pure maple syrup Primary sweetener & flavor
– Corn syrup Prevents crystallization
– Heavy cream Adds richness & texture
Instructions
1-Preparing the Crust: In a mixing bowl, combine 1 ¾ cups all-purpose flour, ½ cup pecan flour, ½ cup granulated sugar, and 1 teaspoon coarse kosher salt (or half if using table salt).
2-Preparing the Crust: Cut in 10 tablespoons cold unsalted butter until the mixture is crumbly with pea-sized pieces. This is best done using a pastry blender or pulsing in a food processor.
3-Preparing the Crust: Stir in the yolk from 1 large egg, mixing just until the dough begins to come together.
4-Preparing the Crust: Press the dough firmly and evenly into the bottom and sides of a tart pan.
5-Preparing the Crust: Freeze the crust for 30 minutes. This step is crucial for preventing shrinkage during baking.
6-Preparing the Crust: Preheat the oven to 375°F and place the crust on a baking sheet.
7-Preparing the Crust: Cover the crust with parchment paper and fill with dried beans or pie weights.
8-Preparing the Crust: Bake for 20 minutes, then remove the weights and parchment.
9-Preparing the Crust: Brush the egg white from 1 large egg over the crust and bake for another 10 minutes until light golden.
10-Making the Filling: Reduce the oven temperature to 350°F.
11-Making the Filling: In a large bowl, whisk together ½ cup pure maple syrup, ¼ cup light or dark brown sugar (lightly packed), ¼ cup light corn syrup, ¼ cup heavy whipping cream, and ¼ cup melted unsalted butter.
12-Making the Filling: Add in 1 teaspoon vanilla extract, ½ teaspoon maple extract, 3 large eggs (at room temperature), and ¼ teaspoon coarse kosher salt.
13-Making the Filling: Stir in ½ cup pecan flour until just combined.
14-Making the Filling: Pour the mixture into the pre-baked crust.
15-Making the Filling: Arrange whole pecans on top in a decorative pattern if desired.
16-Making the Filling: Cover the crust edge with a pie crust shield to prevent over-browning.
17-Making the Filling: Bake for 30 minutes until the filling is puffed and set.
18-Making the Filling: Allow the tart to cool completely at room temperature before serving.
19-Preparing the Maple Whipped Cream: In a chilled bowl, whip 1 cup cold heavy whipping cream until soft peaks begin to form.
20-Preparing the Maple Whipped Cream: Gradually add 2 tablespoons pure maple syrup and ½ teaspoon vanilla extract.
21-Preparing the Maple Whipped Cream: Continue whipping until stiff peaks form.
22-Preparing the Maple Whipped Cream: Serve immediately alongside slices of the Maple Pecan Tart Pie.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥧 Use pure maple syrup for the best authentic flavor.
🌰 Finely grind pecans to make pecan flour using a food processor.
⏳ Freeze crust and use pie weights during baking to prevent shrinking or puffing.
- Prep Time: 20 minutes
- Freeze time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice