John Paul Urizar
A double dose of maple gives this bakeshop-beautiful dessert plenty of unforgettable flavor — and thanks to a shortcut crust, it’s a cinch to whip up.
- 1/2 of 11-oz. package pie crust mix
- 3 eggs
- 3/4 c maple syrup
- 3/4 c packed light brown sugar
- 1/3 c butter, melted
- 1 tsp maple extract
- 1 1/2 c pecan halves, plus additional for topping
- 1 c sweetened whipped cream
Position rack in lower third of oven. Heat oven to 350 degrees Fahrenheit. Coat 9-inch tart pan with removable bottom with cooking spray. Place on rimmed baking sheet. Prepare pie crust according to package directions for 1 crust. On lightly floured surface, roll out dough into 11-inch round; fit into tart pan. Fold edge under, leaving about 1⁄4-inch of dough above edge of pan. Refrigerate 30 minutes.
In bowl, whisk together eggs, maple syrup, light brown sugar, melted butter, and maple extract until just blended. With spoon, stir in 1 cup pecans; pour into chilled crust. Arrange 1⁄2 cup pecan halves over filling.
Bake tart on rimmed baking sheet on lower oven rack 40 minutes, or until almost set (center will jiggle slightly). Let tart cool completely on rack. Just before serving, if desired, transfer whipped cream to pastry bag fitted with star tip. Pipe 8 whipped cream rosettes or spoon in 8 dollops around edge of tart. Top whipped cream dollops with remaining pecan halves.