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a maple pecan tart with a glossy pecan top and one slice cut arranged in a wide horizontal shot on a cake stand, a small jug of cream and autumn leaves nearby, warm natural light, shallow depth of field, landscape orientation

Maple Pecan Tart

A buttery tart filled with a maple custard that sticks to the tart and has a top layer of pecans that are toasted for a crunch.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1.25 cups all-purpose flour
  • 0.5 cup butter cold and cubed
  • 3 tbsp ice water
  • 0.75 cup maple syrup
  • 0.5 cup brown sugar packed
  • 3 eggs
  • 2 cups pecans halved

Method
 

  1. Pulse the flour and cold butter, then add ice water to form a dough.
  2. Press the dough into a tart pan and chill briefly.
  3. Whisk the maple syrup, brown sugar, and eggs together.
  4. Arrange the pecans in the crust and pour the filling over.
  5. Bake at 350F for about 35 minutes until the center is just set.
  6. Cool completely before slicing into wedges.

Notes

Arrange the pecan halves face up for a pretty finished top.