Homemade Maple Pecan Tart with Buttery Crust

This maple pecan tart features a buttery, flaky crust filled with a glossy maple filling studded with chopped pecans and finished with whole pecan halves arranged on top. The balance of deep maple flavor and toasted pecans makes it a memorable holiday dessert. Optional maple-cinnamon whipped cream complements each slice with light sweetness and spice.

Ingredients

Crust

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon granulated sugar
• 1/2 cup cold unsalted butter, cubed
• 2 to 4 tablespoons ice water

Filling

• 1/2 cup light brown sugar
• 1/2 cup dark amber maple syrup
• 1/2 cup unsalted butter, cubed
• 3 tablespoons heavy cream
• 1/8 teaspoon salt
• 2 cups pecans, chopped
• 1 1/2 cups pecan halves (for topping)

Maple Cinnamon Whipped Cream

• 1 cup cold heavy cream
• 3 tablespoons granulated sugar
• 1/2 teaspoon maple extract
• 1/4 teaspoon ground cinnamon

Instructions

1. Make the crust: In a food processor, pulse together the flour, salt, and sugar. Add the cold, cubed butter and process briefly until the mixture resembles coarse crumbs. With the processor running, stream in 2 tablespoons of ice water; add up to 2 more tablespoons if the dough needs additional moisture. Stop as soon as the dough holds together in large clumps. Form the dough into a disc, wrap in plastic, and chill for at least 1 hour (it can be refrigerated up to 2 days or frozen for up to 1 month).
2. Roll and fit the crust: Lightly spray a 9-inch removable-bottom tart pan with nonstick spray. On a floured surface, roll the chilled dough to about 1/4-inch thickness, roughly a 12-inch circle. Transfer the dough to the tart pan, gently press it into the bottom and up the sides, and trim the excess with a rolling pin or knife. Chill the fitted crust in the freezer for 20 minutes. Reserve scraps for decorative cut-outs if desired.
3. Prepare the filling: In a heavy saucepan over medium-high heat, combine the brown sugar, maple syrup, cubed butter, heavy cream, and salt. Bring the mixture to a boil, stirring to dissolve the sugar and meld the ingredients. Stir in the chopped pecans, then remove the pan from the heat and let the filling rest for about 10 minutes before assembling.
4. Assemble and bake: Preheat the oven to 350°F (175°C) and place a rimmed baking sheet on the middle rack. Pour the maple-pecan filling into the chilled tart shell and arrange pecan halves on top in a decorative pattern. Place the tart on the preheated baking sheet and bake for 40 to 45 minutes, until the filling is bubbling and the pastry is golden. Allow the tart to cool on a wire rack for at least 1 hour to set before slicing.
5. Bake decorations: If you made leaf cut-outs, brush them with heavy cream and sprinkle with sugar. Bake the cut-outs for 13 to 15 minutes, or until golden brown. Cool completely before placing them on the tart.
6. Make the maple-cinnamon whipped cream: Chill a mixing bowl and whisk. Pour in the cold heavy cream, add the sugar, and whisk on medium speed until the cream begins to thicken. Add the maple extract and cinnamon, then whip on medium-high until soft peaks form. Serve the whipped cream alongside slices of tart.