This easy and delicious Maple Pecan Tart Recipe is the perfect fall dessert. Easy enough to make on a weeknight, but impressive enough for your holiday table.
Why Is This the Best Pecan Tart Recipe?
Fall baking always includes pecan recipes in my house. Something about the warm/cozy feel of pecan pie or a pecan tart just really makes it feel like autumn. And if you’re familiar with my website you know my pecan pie recipe is one of my most popular! So today, not only am I sharing a supremely EASY pecan tart recipe, this one includes maple, which really amps up the subtle sweetness and fall coziness of this treat.
This recipe is a great one to make ahead, which makes it perfect for Thanksgiving or entertaining.
You don’t need a mixer for this recipe and the prep time is very quick!
Can be enjoyed cold or at room temperature…or even warm if you don’t mind not-perfect slices.
A great alternative to pecan pie to mix things up!
Ingredients Needed
Find the full list of ingredients in the recipe card at the bottom of the post.
Pie dough. I have a fantastic recipe for an all butter pie crust that is delicious in this recipe. But you can absolutely use a refrigerated pie dough fro the store to make this extra easy.
Pecan halves. You will coarsely chop some of the pecans and leave some as full halves. The chopped nuts will go into the filling and the halves will be to arrange on the top.
Eggs. Use large eggs in all of my recipes unless otherwise instructed.
Maple syrup. You can use either real maple syrup artificial maple syrup in this recipe. I always use real, but whatever you have i your pantry is fine.
Light brown sugar. You could also use dark brown sugar if you prefer a deeper molasses flavor.
Kosher salt.
Butter. You will be melting butter in this recipe so make sure to measure before you melt the butter.
Maple extract. This is simply to enhance the flavor of the maple syrup that is in the tart.
How To Make This Pecan Tart Recipe
Roll out one pie dough to an 11- inch circle. Fit this into a tart pan. You can use a pan with removable sides if you prefer.
To get a pretty edge on your tart make sure that the dough hangs over the tart pan about 1/2- inch. Then fold the edge of the dough over inwards at the top, leaving 1/4- inch above the edge of the pan. Pinch this to create a fluted edge. It’s easy with a tart pan because you can just follow the design of the pan. Place the pan in the fridge while you make the filling.
To make the filling whisk together the eggs, maple syrup, light brown sugar, salt, melted butter, and maple extract in a medium/large bowl. Stir in chopped pecans and then pour the pecan filling into the chilled tart shell.
To get the pretty top, just arrange the remaining pecan halves in a circle design on top of the filling. Place the tart pan on a rimmed baking sheet (in case of spill-over) and bake it for 35 – 40 minutes in at 350°F oven. The center should be almost set, meaning it might jiggle slightly, but should not be loose.
Allow the tart to cool completely on a wire rack before serving or storing. Then slice and serve, or chill to serve later!
How To Serve A Pecan Tart
You can serve this pecan pie tart chilled or at room temperature. You can add a scoop of ice cream and caramel sauce to a slice, or a dollop of whipped cream.
Can You Make These Mini Pecan Pie Tarts?
If you’re looking for a bite-size dessert you absolutely can turn these into “Pecan Tartlets” and you don’t have to change the recipe at too much They will be more like mini pecan pies. Simply cut the pie dough into 3 1/2- inch rounds and press them into a muffin tin.
When you’re making the dough, don’t worry about the pecan halves on top, you can omit the topping and simply chop up an additional 1/2 cup of nuts into the filling. Bake them for about 20 – 25 minutes until they are set.
You could even make these smaller by using a mini muffin pan. You’d cut the pie rounds a little smaller and also bake them for 13 – 15 minutes.
Tips for Recipe Success
I like to bake this tart (or any pie) on the lower rack in my oven so the top of the pie and the crust doesn’t brown too quickly.
Read the recipe before starting. With this recipe (or any other) it’s best to read through and prep all your ingredients before beginning. It makes the process very easy and seamless.
Frequently Asked Questions
Why Is My Pecan Tart Runny?
The most common cause of a pecan pie or pecan tart being runny is under-baking. The center shouldn’t be loose it should only slightly jiggle. If the center is loose it needs to bake longer.
What Type Of Tart Pan Is Best?
You can use a tart pan that has removable sides for the easiest presentation and slicing, however a tart pan without removable sides also works great too.
Is Real Maple Syrup Better Than Artificial?
A lot of people prefer the taste of maple syrup over artificial syrup, but in baking both will produce the same outcome.
Variations and Substitutions
Toast the Pecans. Toasting the pecans prior to adding them into the filling will deepen the flavor of the nuts. You don’t have to toast the halves that go on top because they will get lightly toasted in the oven when baking, but you absolutely could.
Omit the Maple Syrup. You could use honey instead and swap out the maple extract for a teaspoon vanilla extract. You could also simply use a light corn dark corn syrup in its place as well.
Add chocolate chips. If you’re a chocolate lover, go ahead and add 1/2 cup of mini chocolate chips into the filling!
Storage Recommendations
You can store this pecan tart in the refrigerator, freezer, or even at room temperature.
At Room Temperature: Simple cover airtight and store at room temperature for up to 3 days.
Refrigerated: Cover the tart pan with cling wrap and store airtight in the refrigerator for up to 5 days.
How To Freeze: Cover the pan airtight with plastic wrap and then again with aluminum foil for extra protection. Store in the freezer for up to 60 days for best freshness. Thaw in the refrigerator or at room temperature before serving.
This easy and delicious Maple Pecan Tart Recipe is the perfect fall dessert. Easy enough to make on a weeknight, but impressive enough for your holiday table.
1 pie dough round
2 1/2 cups pecan halves
3 large eggs
3/4 cup maple syrup
3/4 cup light brown sugar
1/2 teaspoon kosher salt
1/3 cup butter, melted
1 teaspoon maple extract
Optional garnish – whipped cream or ice cream
Preheat the oven to 350°F. Coat a 9- inch tart pan lightly with nonstick spray. Set aside.
Roll out the pie dough into an 11- inch circle. Fit the dough into the prepared tart pan, folding the dough over inwards at the top, leaving 1/4- inch above the edge of the pan. Place the crust in the refrigerator while you prep the next step.
Coarsely chop 1 cup of the pecans, set aside.
In a medium bowl whisk together the eggs, maple syrup, light brown sugar, salt, melted butter, and maple extract until combined. Stir in the chopped pecans and pour the mixture into the chilled dough.
Arrange the remaining pecan halves in an even layer on top of the filling.
Place the tart pan on a rimmed baking sheet and bake for 35 – 40 minutes, or until almost set (center will jiggle slightly).
Place the pan on a wire rack and allow it to cool completely before serving.
Notes
Cover airtight and store at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze airtight for up to 60 days for best freshness. Thaw at room temperature or in the refrigerator.
Keywords: pie recipe, tart recipe, pecan tart, thanksgiving, fall baking
