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Dessert Recipes

Maple Pecan Tart

A double dose of maple gives this beauty unforgettable flavor, and a shortcut crust makes it a cinch to whip up.

Serving Size:


Active Time:

30 min.

Total Time:

4 hrs., 10 min.


  • ½ (11 oz.) pkg. piecrust mix
  • 2⅓ cups pecan halves
  • 3 eggs
  • ¾ cup maple syrup
  • ¾ cup packed light brown sugar
  • ⅓ cup butter, melted
  • 1 tsp. maple extract
  • 1 cup sweetened whipped cream
  • Sugared cranberries and mint leaves (optional)


  1. Position rack in lower third of oven. Heat oven to 350°F. Coat 9″ tart pan with removable bottom with cooking spray. Place on rimmed baking sheet.
  2. Prepare piecrust according to package directions for 1 crust. On lightly floured surface, roll out dough into 11″ round; fit into tart pan. Fold edge under, leaving about ¼” of dough above edge of pan. Chill.
  3. Roughly chop 1 cup pecans. In bowl, whisk together eggs, maple syrup, brown sugar, butter and maple extract until just blended. Stir in chopped pecans; pour into chilled crust. Arrange remaining pecan halves over filling.
  4. Bake tart on rimmed baking sheet on lower rack until almost set (center will jiggle slightly), about 40 min. Let cool completely on rack. Top with whipped cream. If desired, ­garnish with cranberries and mint.

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