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Maple Pecan Tart

5 from 2 reviews

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Maple Pecan Tart has all the flavor of pecan pie, just a little less sweet and a lot more elegant. A buttery, sweet shortcrust is filled with a maple-sweetened pecan filling, with chopped pecans throughout so every slice cuts cleanly and holds its shape.

Overhead view of a whole maple pecan tart with a golden fluted crust and a ring of pecan halves over a chopped pecan filling, surrounded by pecans, a candle, and vanilla beans.

Pure maple syrup stands in for corn syrup, and a smaller amount of brown sugar keeps the filling rich without being cloying. The filling comes together in one bowl while the crust par-bakes, and then the oven does the rest. I tested this tart a few times to get a filling that sets properly and slices cleanly. It serves 8 and makes a showstopping Thanksgiving or Christmas dessert.

If you loved this recipe, try our Classic Pecan Pie, Pecan Pie Bars or Chocolate Pecan Pie next.

Maple pecan tart with one slice cut and lifted out, showing the set chopped pecan filling, next to a plated slice with gold forks.

Why You'll Love This Recipe

  1. Less sweet than pecan pie. Maple syrup and a little brown sugar give you rich flavor without the sugar overload.
  2. Clean slices. Chopped pecans throughout mean every slice cuts cleanly and holds its shape.
  3. Buttery shortcrust. The sweet, cookie-like crust is crisp and holds the filling.
  4. No corn syrup. Pure maple syrup does the work.
  5. Make ahead. You can bake it up to 2 days ahead.
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Ingredients and Substitutions

Overhead view of the ingredients for maple pecan tart in small bowls, including flour, butter, egg yolks, eggs, brown sugar, maple syrup, pecans, and salt.

To make this elegant Maple Pecan Tart, you will need the following ingredients (see recipe card below for quantities):

  • All-purpose flour - The base of the buttery shortcrust.
  • Granulated sugar - Sweetens the crust and keeps it tender and cookie-like.
  • Salt - A little in the crust and a pinch in the filling.
  • Unsalted butter - Cold and cubed for the crust, and melted and slightly cooled for the filling.
  • Large egg yolks - They make the crust rich and tender. Save the whites for scrambled eggs or an omelet.
  • Cold water - Only if the dough is too crumbly.
  • Large eggs - They set the filling.
  • Pure maple syrup - The star of the tart and its main sweetener, in place of corn syrup. Pancake syrup is thinner and won't set the same way.
  • Light brown sugar - Packed, for caramel depth.
  • Vanilla extract - Rounds out the filling.
  • Pecans - Coarsely chopped for the filling, plus pecan halves for the top.

Equipment

You will need a 9-inch tart pan with a removable bottom, a baking sheet, a food processor (or a clean work surface and your hands), parchment paper, pie weights or dried beans, a large mixing bowl, a whisk, and a wire rack.

Instructions

Make the Tart Crust

  1. Start the dough. In a food processor, pulse the flour, sugar, and salt to combine. Add the cold butter and pulse until the mixture looks like coarse crumbs.
Flour and sugar in a food processor bowl.
Flour, sugar, and salt mixed together in a food processor bowl.
Cubes of cold butter being added to the flour mixture in the food processor.
Flour and butter pulsed into coarse crumbs in the food processor.
  1. Add egg yolks. Add the egg yolks and pulse until the dough just comes together, adding cold water 1 tablespoon at a time if it's too crumbly.
Egg yolks added on top of the flour and butter crumbs in the food processor.
Tart dough in the food processor pulsed into moist crumbs.

Alternative Method

To make it by hand, sift the flour onto a clean work surface or large cutting board, mix in the sugar and salt, and make a well in the center. Add the butter and egg yolks, then work everything together with your fingertips until the dough forms a firm ball.

  1. Chill the dough. Flatten the dough into a disc, wrap it, and refrigerate for 30 minutes.
Hands pressing the tart dough together on parchment paper into a ball.
Hands holding a smooth ball of tart dough on parchment paper.
  1. Roll out the crust. Roll the dough between two sheets of parchment paper into an 11-inch circle.
A rolling pin rolling out tart dough between sheets of parchment paper.
Tart dough rolled out into a circle on parchment paper.
  1. Shape the crust. Transfer it to a 9-inch tart pan with a removable bottom and press it into the bottom and up the sides. Roll the rolling pin over the top of the pan to trim the excess. Refrigerate for 30 minutes.
Rolled tart dough pressed into a fluted tart pan with the excess hanging over the rim.
A rolling pin rolled across the top of the tart pan to trim the excess dough.
Tart dough pressed into a fluted tart pan with the edges trimmed.
  1. Par-bake the crust. Bake in a 400°F preheated oven. Set the tart pan on a baking sheet, line the chilled crust with parchment paper, and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the parchment and weights and bake for 5 more minutes, until the bottom looks dry. Reduce the oven temperature to 350°F.
The dough-lined tart pan set on a black baking sheet.
Hands pressing a sheet of parchment paper into the dough-lined tart pan.
The tart crust lined with parchment paper and filled with pie weights, on a baking sheet.
A par-baked golden tart crust in a fluted tart pan on a black baking sheet.

Make the Pecan Filling and Assemble the Tart

  1. Make the filling. While the crust bakes, gently whisk the eggs in a large mixing bowl until just combined. Whisk in the maple syrup, brown sugar, melted butter, vanilla, and salt until smooth. Stir in the chopped pecans.
Eggs being whisked in a large white bowl.
Maple syrup being poured from a gold measuring cup into the whisked eggs.
Brown sugar being added to the egg and maple syrup mixture.
Melted butter being poured from a saucepan into the egg and brown sugar mixture.
The egg, brown sugar, and melted butter mixture being whisked in a bowl.
A smooth maple filling whisked in a white bowl.
Chopped pecans being added to the maple filling in the bowl.
Chopped pecans stirred into the maple filling with a spatula.
  1. Fill the tart. Spoon the filling into the par-baked crust, spreading the pecans evenly. Arrange the pecan halves on top.
A par-baked golden tart crust in a fluted tart pan on a black baking sheet.
Maple pecan filling being spooned from a gold measuring cup into the par-baked tart crust.
The pecan filling spread evenly in the tart crust.
Pecan halves arranged in a ring on top of the unbaked maple pecan filling in the tart pan.
  1. Bake. Bake for 25 to 30 minutes, until the filling is set and the center barely jiggles when you gently shake the pan.
  2. Cool and serve. Let the tart cool in the pan on a wire rack for at least 1 hour. Then remove the outer ring, slice, and serve.
The baked maple pecan tart in the pan on a baking sheet, with a golden crust and caramelized pecan top.
Overhead view of a baked maple pecan tart with a golden crust and a ring of pecan halves on a marble surface.

Expert Tip

Use Pure Maple Syrup, Not Pancake Syrup

Pancake syrup is thinner and has no real maple flavor, so the filling won't set the same way and the tart will taste flat. Pure maple syrup, amber or dark, gives you the toasty maple flavor and a filling that holds a clean slice.

Recipe Variations

  • Add bourbon. Stir in 1 tablespoon of bourbon with the vanilla.
  • Add chocolate. Sprinkle ½ cup of chopped chocolate over the bottom of the crust before adding the filling.
  • Boost the maple. Add ½ teaspoon of maple extract with the vanilla.
  • Finish with flaky salt. A pinch of flaky sea salt on top balances the sweetness.
  • Add warm spice. Stir ½ teaspoon of cinnamon or a little orange zest into the filling.
  • Use a store-bought crust. A 9-inch refrigerated pastry crust pressed into a tart pan works if you're short on time. Par-bake it according to the package.
  • Swap the nuts. Walnuts or a mix of pecans and walnuts work too.
  • Make mini tarts. Press the dough into a muffin tin, fill each cup about two-thirds full, and bake for 15 to 20 minutes, until the filling is set.

The par-baked tart crust filled with the maple pecan filling.

Tips for the Best Maple Pecan Tart

  • Toast the pecans. For deeper flavor, toast all the pecans in a 350°F oven for 6 to 8 minutes before using.
  • Use pure maple syrup. It gives the best flavor and set.
  • Chill the crust well. A cold crust holds its shape and bakes up crisp.
  • Peel the parchment carefully. If the top of the dough sticks to the parchment while you roll, refrigerate it for 10 minutes and peel again.
  • Par-bake until dry. A dry bottom is the best defense against a soggy crust.
  • Whisk gently. Too much air makes the filling puff and crack.
  • Spread the filling evenly. Spoon the tart filling into the crust and spread the pecans evenly so every slice has plenty of nuts.
  • Bake on a baking sheet. It catches any drips and makes the tart easy to move.
  • Use the jiggle test. The center should only barely jiggle when you shake the pan.
  • Cool it in the pan. At least 1 hour lets the filling set before you remove the ring.
Slice of maple pecan tart on a glass plate on a wire rack, showing the buttery crust and dense chopped pecan filling.

Storage

Make Ahead

Bake the tart up to 2 days ahead.

How to Store

Store the cooled tart covered in the refrigerator for up to 4 days. Serve it chilled, or let slices come to room temperature.

How to Freeze

Wrap the cooled tart or individual slices tightly and store in the freezer for up to 3 months. Thaw overnight in the refrigerator.

How to Serve

Serve this maple pecan tart with lightly sweetened whipped cream or a scoop of vanilla ice cream. It's a natural for Thanksgiving and Christmas dessert tables, and it slices cleanly whether you serve it chilled or at room temperature.

These are my favorite things to serve with it:

A collage of Thanksgiving pies, including slices of pumpkin pie topped with whipped cream, a lattice-topped cranberry pie, a classic pecan pie, and a slice of apple crumble pie with a scoop of vanilla ice cream.

Thanksgiving Pie Recipes

For more dessert inspiration, check out our collection of Thanksgiving pie recipes, featuring everything from classic pumpkin and pecan pies to fruity favorites and creamy, crowd-pleasing desserts that make the perfect ending to any Thanksgiving feast.

26 Thanksgiving Pies

FAQ

What's the difference between a pecan tart and a pecan pie?

A tart is baked in a shallow, fluted pan with a removable bottom and has a crisp, cookie-like crust. Pecan pie is baked in a deeper dish with a flakier crust. This tart has less filling and less sugar, so it is less sweet and slices more cleanly.

Can I make maple pecan tart without corn syrup?

Yes. This tart uses pure maple syrup and brown sugar instead of corn syrup, and the eggs set the filling.

What kind of maple syrup is best?

Pure maple syrup, not pancake syrup. Amber or dark has the most flavor.

Why is my pecan tart runny?

The tart filling usually needs a little more bake time or more cooling. The center should only barely jiggle when you shake the pan, and the tart needs at least 1 hour to cool and set.

Do I need a tart pan with a removable bottom?

It makes unmolding easy and gives you clean sides. A regular 9-inch tart pan works too, but you will need to serve the slices from the pan.

Do I have to par-bake the crust?

Yes. Par-baking keeps the bottom crisp under the liquid filling.

Can I use a store-bought crust?

Yes. Use a 9-inch deep dish crust and par-bake it according to the package.

Should I toast the pecans?

It's optional, but toasting them for 6 to 8 minutes at 350°F gives the tart a deeper, nuttier flavor.

Can pecan tarts be frozen?

Yes. Cool the tart completely, then wrap the whole tart or slices tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve chilled. The filling sets firmly, so it freezes better than many custard desserts.

More Pecan Pie Recipes

Looking for other recipes like this? Try these:

Tried this recipe?

I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.

Give traditional pecan pie a twist this holiday season by using finely chopped pecans to create a smooth topping on this chopped pecan pie! | aheadofthyme.com

 

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Overhead view of a whole maple pecan tart with a golden fluted crust and a ring of pecan halves over a chopped pecan filling, surrounded by pecans, a candle, and vanilla beans.

Maple Pecan Tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Sam | Ahead of Thyme
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings (one 9-inch tart) 1x
  • Diet: Vegetarian
Print Recipe

Description

A buttery, sweet shortcrust filled with a maple pecan filling and chopped pecans throughout. All the flavor of pecan pie, a little less sweet.

Ingredients

Scale

For the tart crust:

  • 1½ cups (190 grams) all-purpose flour
  • ½ cup (100 grams) granulated sugar
  • ¼ teaspoon salt
  • ½ cup (113 grams) unsalted butter, cold and cubed
  • 4 large egg yolks
  • 1 to 2 tablespoons cold water (if needed)

For the filling:

  • 2 large eggs
  • ½ cup pure maple syrup
  • â…“ cup (65 grams) light brown sugar, packed
  • 3 tablespoons (42 grams) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1½ cups (150 grams) pecans, coarsely chopped
  • ½ cup (50 grams) pecan halves (for topping)

Instructions

Make the tart crust:

  1. In a food processor, pulse the flour, sugar, and salt to combine. Add the cold butter and pulse until the mixture looks like coarse crumbs. Add the egg yolks and pulse until the dough just comes together, adding cold water 1 tablespoon at a time if it's too crumbly. To make it by hand, sift the flour onto a clean work surface or large cutting board, mix in the sugar and salt, and make a well in the center. Add the butter and egg yolks, then work everything together with your fingertips until the dough forms a firm ball.
  2. Flatten the dough into a disc, wrap it, and refrigerate for 30 minutes.
  3. Roll the dough between two sheets of parchment paper into an 11-inch circle. Transfer it to a 9-inch tart pan with a removable bottom and press it into the bottom and up the sides. Roll the rolling pin over the top of the pan to trim the excess. Refrigerate for 30 minutes.
  4. Preheat the oven to 400°F. Set the tart pan on a baking sheet. Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the parchment and weights and bake for 5 more minutes, until the bottom looks dry. Reduce the oven temperature to 350°F.

Make the filling:

  1. While the crust bakes, gently whisk the eggs in a large mixing bowl until just combined. Don't beat in too much air, or the filling will puff and crack. Whisk in the maple syrup, brown sugar, melted butter, vanilla, and salt until smooth. Stir in the chopped pecans.
  2. Spoon the filling into the par-baked crust, spreading the pecans evenly. Arrange the pecan halves on top in a ring or pattern.
  3. Bake for 25-30 minutes, until the filling is set and the center barely jiggles when you gently shake the pan.
  4. Let the tart cool in the pan on a wire rack for at least 1 hour. Then remove the outer ring, slice, and serve.

Notes

  • Recipe update: We've tweaked this recipe to give it a richer maple flavour and a better-set filling. If you prefer the original version, here are the measurements we changed: 3 large eggs (now 2); ½ cup granulated sugar (now â…“ cup brown sugar); 4 tablespoons maple syrup (now ½ cup); ¼ cup butter (now 3 tablespoons); ½ teaspoon vanilla extract (now 1 teaspoon); 1¼ cups chopped pecans (now 1½ cups); no salt in the crust (now ¼ teaspoon).
  • Use pure maple syrup: Pancake syrup is thinner and won't set the same way.
  • Toast the pecans: For deeper flavour, toast all the pecans in a 350°F (175°C) oven for 6-8 minutes before using.
  • Storage: Bake up to 2 days ahead. Store the cooled tart covered in the fridge for up to 4 days. Serve chilled, or let slices come to room temperature.
  • Prep Time: 20 minutes
  • Chill Time: 1 hour
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

I'd love to see! Tag us @aheadofthyme on social media and don't forget to leave a star review below.

This post was original published in November 2017. It has been completely updated with recipe tweaks, new photos, and tips.

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Comments

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  1. Millican Pecan says

    I love that you have a recipe for pecan pie that does not have corn syrup in it. I printed out your recipe and will be making it soon! I love pecan anything, and next I'm going to check out your pecan toffee bars!

    Reply

    • Sam | Ahead of Thyme says

      Awesome!! Let me know how the pie and bars turn out for you 🙂

      Reply