Merry Maple Pecan Tarts
Warm scents of cinnamon, maple, and toasted pecans make these Merry Maple Pecan Tarts the perfect holiday treat, with a flaky crust, luscious gooey maple filling, and crunchy toasted pecans on top. They’re easy to make, budget-friendly, and guaranteed to become a new holiday tradition.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- ¼ cup powdered sugar
- 1 large egg yolk
- 2 tablespoons iced water
- 1 cup pure maple syrup
- ½ cup packed brown sugar
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 ½ cups chopped pecans
Instructions
- In a medium bowl, whisk together the flour and salt. Add the cold cubed butter and mix with a pastry cutter or your fingers until it resembles coarse crumbs.
- Stir in the powdered sugar, egg yolk, and iced water until the mixture forms a dough. If it’s too dry, add a tablespoon of water at a time until it holds together.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for about 30 minutes.
- Preheat your oven to 350°F (175°C) while you roll out the dough.
- On a floured surface, roll out the chilled dough to about ¼ inch thick. Cut out rounds that fit into your tartlet pans.
- Gently press the dough into the tartlet pans and prick the bottoms with a fork to prevent bubbling.
- In a mixing bowl, combine the maple syrup, brown sugar, eggs, melted butter, and vanilla extract. Whisk until smooth.
- Stir in the chopped pecans until evenly distributed.
- Pour the maple filling into each tart shell until filled about ¾ full.
- Bake in the preheated oven for 20-25 minutes or until the filling is set and the crust is golden brown.
- Allow the tarts to cool slightly before removing them from the pans. Enjoy warm or at room temperature!
Cook’s Notes
Handle the crust dough as little as possible to keep it flaky, since overworking it leads to tough crusts, and always chill the dough before rolling to help it hold its structure during baking. Toasting the pecans beforehand until golden and fragrant adds noticeably more depth of flavor to the filling.
Ingredient Swaps
Swap the pecans for walnuts or almonds for a different flavor profile, or add a pinch of cinnamon or nutmeg to the filling for a warm, spiced touch. For an indulgent twist, drizzle dark chocolate over the tarts after baking.
Serving Suggestions
These tarts shine at holiday parties, family gatherings, or cozy dinners, and they also make a charming dessert for birthdays and anniversaries. They’re a reliable pick for casual get-togethers with friends.
Storage & Reheating
Store the tarts in an airtight container in the refrigerator for up to a week, or freeze the fully cooled baked tarts in an airtight freezer-safe container for up to three months. Reheat in the oven at 350°F (175°C) for about 10 minutes rather than microwaving, which can make the crust soggy.
Common Questions
Can I prepare the Merry Maple Pecan Tarts ahead of time?
Yes—make the tart crust in advance and store it in the fridge for a few days or freeze it, and prepare the filling up to a day ahead, giving it a good stir before pouring it into the crust.
How do I store leftover tarts?
Keep them in an airtight container in the refrigerator for up to a week; they’re also tasty served cold straight from the fridge.
Can I freeze these tarts?
Yes, once the baked tarts are completely cool, place them in an airtight freezer-safe container and freeze for up to three months.
