- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 1/4 cups unbleached all purpose flour
- 1/2 cup (packed) golden brown sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 1/2 cups coarsely chopped pecans
- Whipped cream or vanilla ice cream
Using electric mixer, beat butter in medium bowl until smooth. Add sugar, egg yolk, and salt; beat until blended. Add flour and beat just until dough begins to clump together. Gather dough into ball; flatten into disk. Roll out dough on lightly floured work surface to 10 1/2-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce dough all over with fork. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
Place crust in freezer 30 minutes before filling and baking.
Preheat oven to 350°F. Whisk eggs and brown sugar in medium bowl until well blended. Whisk in maple syrup, corn syrup, melted butter, and salt. Stir in pecans. Pour filling into unbaked crust. Place tart on rimmed baking sheet.
Bake tart until filling is slightly puffed and set, about 40 minutes. Transfer to rack and cool. Tent loosely with foil and let stand at room temperature.
Cut tart into wedges and serve with whipped cream or ice cream.
How to Make Pecan Pie Without Corn Syrup
Corn syrup is the glue that holds pecan pie filling together. Thicker than other liquid sweeteners, corn syrup works with the eggs to help ensure your pecan pie filling will set. The problem is that more and more modern bakers are looking for an unrefined substitution for the corn syrup. My goal was to find a solution to not only find a corn syrup substitute, but to guarantee the pecan pie filling will SET and TASTE DELICIOUS.
Taking a note from my brown butter pecan pie bars, I reached for pure maple syrup. This is a thinner liquid than corn syrup, but has the most remarkable flavor, as you know. The pecan pie bars recipe calls for tempering the eggs, but I wanted a no-fuss pecan pie filling that skipped the extra steps. Entire the magical ingredient:
Maple Pecan Tart Filling
- 1 recipe of Gluten-Free Tart Crust
- 1 3/4 cup chopped roasted pecans
- 3 eggs
- 1/2 cup maple syrup
- 1/3 cup maple sugar
- 1/8 teaspoon pink salt
- 1 teaspoon vanilla
- 1/4 cup butter
- 2 teaspoons tapioca
First, preheat the oven to 350. Secondly, Oil 4-inch tart pans. Thirdly, roast pecans in the oven for approximately 5 minutes. Remove pecans from oven and allow to cool before using.
Next, place toasted pecans into a food processor and finely chop. Add Tart Crust to your oiled tart pans. Place 1/4 cup or of chopped pecans in each tart pan with tart dough.Additionally, combine eggs maple syrup, maple sugar, salt, and vanilla. Next blend in the butter don’t worry that it will leave little flakes of butter they will melt as it bakes. Lastly, add tapioca flour a teaspoon at a time.Next, place approximately 1/4 cup of egg mixture on top of the chopped pecans in each tart pan filled with uncooked dough. Lastly, place in oven and bake 15 – 30 minutes.
1. Combine 1/4 cup flour and ice water, stirring with a wire whisk until well blended set aside.
2. Combine remaining 3/4 cup flour, sugar, and 1/4 teaspoon salt in a bowl cut in shortening with a pastry blender until mixture resembles coarse meal. Add ice water mixture mix with a fork until dry ingredients are moistened.
3.Gently press mixture into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Chill 30 minutes.
4. Roll chilled dough, still covered, into an 11-inch circle.
5. Remove one sheet of plastic wrap fit the dough into a 9-inch round tart pan coated with cooking spray, and remove top sheet of plastic wrap.
6. Sprinkle granola into pastry shell, using fingers to break up large pieces.
7. Combine maple syrup and next 4 ingredients stir well with a wire whisk, and pour in pastry shell.
8. Sprinkle pecans over maple syrup mixture.
9. Place tart pan on a baking sheet bake at 450 degrees, and bake an additional 20 minutes or until filling is set.
- 1 cup all-purpose flour, plus more for dusting
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon coarse salt
- 1 stick cold unsalted butter, cut into small pieces
- 3 tablespoons ice water
- 1 stick unsalted butter
- 1 1/2 cups packed dark-brown sugar
- 1 cup maple syrup, preferably grade A
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon coarse salt
- 1 1/2 cups toasted pecan halves
Dough: Whisk together flour, granulated sugar, and salt in a large bowl. Add butter, tossing to evenly coat. Rub butter between fingers and thumbs, continuing to toss with flour until mixture has texture of coarse sand. Sprinkle evenly with ice water and stir with hands, gently kneading a few times, just until a dough forms. Flatten into a disk, wrap tightly in plastic wrap, and refrigerate until firm, at least 2 hours and up to 2 days.
Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a 12-inch round. Transfer to a 9-inch pie dish. Trim excess, leaving a 1-inch overhang, then fold edges under. Crimp edges as desired. Transfer to a rimmed baking sheet and freeze until firm, about 30 minutes.
Filling: Meanwhile, melt butter in a saucepan over medium heat. Stir in brown sugar, syrup, and flour and cook, stirring constantly, just until mixture is smooth and thoroughly combined, about 1 minute. Let cool slightly, about 5 minutes. Whisk together milk, eggs, vanilla, and salt in a large bowl. Slowly add warm butter mixture, whisking constantly, until smooth. Pour filling into pie shell, then arrange pecans evenly on top.
Bake until pie is puffed and set along edges but still wobbly in center when gently shaken, 1 to 1 1/4 hours. (Loosely tent pie with foil if top darkens too quickly.) Let cool completely on a wire rack before serving.
Maple Pecan Butter Tarts
These most famous tarts seem to be synonymous with Christmas, don’t you agree? I don’t think there’s ever been a holiday season without enjoying this classic treat and perhaps also Whipped Shortbread Cookies.
Besides the taste, I just love how simple it is to make these yummy treats. Taking just a few ingredients, these can be made in no time.
Just like these Confetti Squares and Chocolate Pecan Tart, there are some holiday treats I make year after year.
While you could make your own pasty shell for this recipe, I’ve always just used pre-made tart shells, both regular sized or the mini sized variety.
They do the trick and save a ton of time in making.
These Maple Pecan Butter Tarts is taking that classic best ever butter tart recipe and kicking it up another Canadian notch with maple syrup!
It’s a fine addition that gives a subtle maple taste.
Butter, pecans and maple syrup – it’s a delicious combination, my friends. This Canadian butter tart recipe has a flaky crust, sweet and a sticky gooey caramel-like texture. Perfection!
The Keto Maple Pecan Bar is Keto Friendly, Grain Free and Sugar Free
It&rsquos decadent and yet it&rsquos a keto friendly sweet, low-carb, and paleo friendly.
My inspiration comes from my favorite Christmas cookies, the Keto Friendly Pecan Tassie. My love for pecans led to this very easy cookie bar that works for any low carb or keto diet and it&rsquos also diabetic friendly.
I had a friend taste test the first batch who is strictly following keto and she said the texture was perfect, and suggested adding in maple extract.
My husband concurred that the maple extract woke this cookie bar up and has become a family favorite.
This is not just for holidays, but is something you can easily make all year. I can have it all done in under an hour with ten minutes of active time.
- 1 stick (8 tablespoons) unsalted butter, soft
- 2/3 cup Imperial Sugar Confectioners Powdered Sugar
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour*
- 1/2 cup real maple syrup
- 1/3 cup whipping cream
- 6 tablespoons unsalted butter
- 1/4 teaspoon fleur de sel or salt
- 1 teaspoon vanilla extract
- 1 1/4 cups pecans
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Creme fraiche crust
In the bowl of a food processor, pulse the flour, sugar and salt together to combine. Add the frozen butter cubes and pulse until the butter is reduced to pea-sized balls. Add the creme fraiche and pulse until mixed and the dough begins to form clumps.
Remove the dough and form into a coarse ball, then flatten to form a disk. Cover with plastic wrap and chill for at least 2 hours, preferably overnight.
Roll the dough larger than the diameter of the 10-inch tart pan, approximately 12 inches in diameter. Chill the rolled dough for 30 minutes, then carefully fit it into the pan, trimming and saving any leftover dough. Freeze the dough until ready to bake, at least 1 hour.
Heat the oven to 375 degrees. Line the inside of the tart shell with foil and beans or pie weights. Blind-bake the frozen shell until set and golden on the sides, 20 to 25 minutes the dough will shrink a bit on the sides. Remove the weights and foil and continue to bake until the crust is fully set and a deep golden brown, an additional 10 to 20 minutes.
Cool on a rack, then chill the shell until ready to complete the tart (chill up to one day before baking).
Best Maple Butter Tarts
Make your own delectable custardy tarts instead of buying them. We've subbed in the very Canadian ingredient maple syrup for the more common corn syrup. Plus, we've included variations on the classic, with chocolate and pecans instead of raisins.
- 3/4 cups packed brown sugar
- 1/2 cup maple syrup (No. 1 medium grade)
- 1/3 cup butter melted
- 2 eggs
- 1 tablespoon cider vinegar
- 1/2 teaspoon salt
- 1/2 cup chopped walnut halves
- 1/4 cup dried currants
- 1/4 cup golden raisins
Sour Cream Pastry:
- 1 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup cold butter cubed
- 1/4 cup cold lard cubed
- 2 tablespoons ice water (approx)
- 4 teaspoons sour cream
Nutritional facts Per serving: about
- Sodium 204 mg
- Protein 3 g
- Calories 283.0
- Total fat 15 g
- Cholesterol 55 mg
- Saturated fat 7 g
- Total carbohydrate 35 g
Sour Cream Pastry: In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces. Whisk water with sour cream drizzle over flour mixture, tossing briskly with fork and adding more water if necessary to form ragged dough. Press into disc wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)
On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cutter, cut out 12 circles, rerolling and cutting scraps. Fit into 12 muffin cups refrigerate for 30 minutes.
Meanwhile, whisk together brown sugar, maple syrup, butter, eggs, vinegar and salt. Divide walnuts, currants and raisins among pastry shells. Spoon scant 1/4 cup filling into each shell.
Bake in 350?F (180?C) oven until filling is set and pastry is golden, 20 to 25 minutes. Run thin knife around edges to release tarts. Let cool in pan on rack for 20 minutes. Transfer to rack let cool completely. (Make-ahead: Store in single layer in airtight container at room temperature for up to 24 hours.)