Maple Pecan Tart
A shortcrust case filled with maple syrup, pecans and eggs and cooked for 40 minutes until set. Ten servings in 1 hour 10 minutes.
It is the dessert for anyone who thinks pecan pie is too sweet, because maple syrup carries a woody, savoury depth that corn syrup does not. Even so, it is a very rich tart and a thin slice is plenty.
Blind-bake the case first for 15 minutes with baking beans, then remove the beans and bake for 5 more. A dry case holds the liquid filling and stays crisp.
Whisk the eggs with the maple syrup, melted butter, brown sugar and a pinch of salt. Stir, do not whisk hard: too much air makes the filling puff and crack.
Scatter the pecans in the case, pour over the filling and cook at 170°C for 40 minutes. It is done when the edges are set and the middle has a slight wobble. If your oven runs hot, check at 32 minutes. Cool completely before cutting, so the filling sets. Use real maple syrup, since flavoured table syrup is mostly sugar and tastes flat.
What People Ask
How long does Maple Pecan Tart take to make?
About 1 hour 10 minutes in total — 30 minutes of preparation and 40 minutes of cooking. The recipe serves 10.
What are the key tips for making Maple Pecan Tart?
Blind-bake the case first. Stir the filling gently. If your oven runs hot, check at 32 minutes. Cool before cutting.
What should I serve with Maple Pecan Tart?
Vanilla ice cream; Whipped cream; Black coffee; Crème fraîche.
How should Maple Pecan Tart be stored?
Keeps in the fridge for up to 4 days. Bring to room temperature to serve.
Is Maple Pecan Tart suitable for a special diet?
This recipe is vegetarian, low-carb and keto. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
The Method for Maple Pecan Tart
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Heat the oven to 200°C / 390°F. Line a 23 cm tart tin with the pastry and cook blind for 15 minutes with baking beans, then 5 minutes without.
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Lower the oven to 170°C / 340°F. Scatter the pecans over the case.
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Stir the eggs, maple syrup, butter, sugar, vanilla and salt together and pour over.
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Cook for 40 minutes until set at the edges. Cool completely before cutting.
A Few Pointers
- Blind-bake the case first.
- Stir the filling gently.
- If your oven runs hot, check at 32 minutes.
- Cool before cutting.
What to Serve With It
Vanilla ice cream · Whipped cream · Black coffee · Crème fraîche
Storage
Keeps in the fridge for up to 4 days. Bring to room temperature to serve.
What's in a Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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