Maple Pecan Tart

Having read the reviews - I made almost half of the filling - using two small (bantam) eggs, a 1/4 c each of sugar, maple syrup, and corn syrup, 2T butter, and a large pinch of salt. I also added the zest of half an orange - which brightened things up - but did take away from the maple flavor. I use 1 cup of chopped pecans in the mixture and then 1 and 1/2 cups of whole pecans to decorate the top. This was lovely - it didn't overflow and looked lovely. I also chilled the dough before rolling it out and then chilled it again in the fridge prior to filling. Very lovely - I will make it again.

• CAnneF

• Massachusetts

• 11/27/2020

smells and tastes delicious - I turned it in to 7 small pecan tarts, instead of 1 larger one - mainly because I didn't have the right size flan pan. They all overflowed during the cooking process, so I wonder what I might have down wrong? still a beginner with this kind of thing. any help?

• shaggmum

• Perth, Western Australia

• 6/1/2019

This is a delicious recipe, but I had one problem: I used a 9" tart pan and there was too much filling. I filled it to the top (not necessarily a great idea) and had about 1/2-3/4 cup filling leftover. When I baked it it slightly overflowed. Thank goodness I followed the instruction to set the tart pan in a rimmed baking sheet! Other than that, delicious, as written. I do suggest adding a tsp of good quality vanilla and a Tb of bourbon or dark rum for extra complexity of flavor, but this review is as the recipe is written.

• Anonymous

• Los Osos, CA

• 11/23/2017

I made this recipe and followed the instructions perfectly. The top was perfect. The insides however was extremely runny. any suggestions on getting a less runny filling.

• Anonymous

• Dallas

• 12/26/2016

My hack was to finely chop 2 tblsp candied ginger and used it to replace some of the sugar in the crust. I also added 1/4th tsp of mace. Gave the crust a nice spicy flavor!

• hoban

• Chapel Hill, NC

• 11/23/2016

I have been making this tart for years. It is always part of our Thanksgiving. Everyone loves it. I don't roll out the dough, I simply press the crust dough in the tart pan (and up the sides) with my fingers. It is so much easer than working with the dough and rolling it out.

• mrabin

• Porter Ranch, CA

• 11/21/2016

I have made this many times, and it always comes out beautifully. The crust is easy, and I've found a shortcut that makes it even easier: instead of flouring the counter, and rolling it out that way, I press the dough ball into a thick round disk, place it between two sheets of wax paper, and roll it through the wax paper. Then, when it's rolled out to the right side, peel off the top sheet of wax paper, place the tart pan upside down over the dough, and, using the bottom sheet of wax paper, flip the whole thing right side up, et voilà. It's even easier still if you slide a pizza paddle or rimless flat cookie sheet under the bottom sheet of wax paper first, and use that to make the flip. You still have to press the edges in place, but it works like a charm.

• vintage1

• South Texas

• 11/26/2015

I used maple sugar in the crust. It was a little tricky to roll out but it's easy to patch in the tart pan if it tears a bit. Delicious!

• cyncity815

• Denver, CO

• 11/25/2015

This dessert was so tasty! After reading the previous reviews I did the following: 1. I didn't roll out the dough, rather separated it into 6 equal sections and pressed it into the pan. 2. I pressed the dough into six 4-inch tart pans so everyone could have their own "mini-dessert". I baked it as normal. Turned out great! 3. I added a touch of cinnamon to the crust. 4. I didn't have any dark corn syrup, so I used 3 parts light corn syrup and 1 part molasses. Fabulous dessert!

• surfergirl42h

• Virginia

• 1/1/2013

This was the best pecan pie I have had. So rich & decadent. The crust was a little tricky. After I rolled it out it stuck to the board. But I just pressed the pieces in the pan. I think next time I will chill the dough & then roll out & place in tart pan. I will def. make this again.

• rebgel

• Riverdale, NY

• 8/20/2012

My husband had been delighting us all with his search for the perfect pecan dessert. Now that he has found this Maple Syrup Pecan Tart he no longer experiments with other recipes. This is perfection and we look forward to serving it during the holidays.

• LouiseWolfgramm

• St. Paul, MN

• 12/10/2011

I used all maple syrup cause I love it! Came out great, even in the pie pan I had to use because I couldn't find my tart pans at the last minute. Yummy for pecan and maple lovers!

• babakreemer

• Seattle, WA

• 1/22/2011

My husband has never liked pecan pie because it's too sweet and gooey. He LOVES this tart!!! One change I made was to add a bit of rum to the filling and then top it with a dollop of brown sugar, rum whipped cream. DELICIOUS!!! I can't roll the crust so I just press it into the pan but it's a great cookie like crust.

• greenchilegranny

• Santa Fe, NM

• 12/14/2010

This was very easy and came out perfectly. After reading other reviews, I didn't even bother to roll out the dough after chilling. Just put it in the pan, and pushed it into place using the plastic wrap to keep it smooth. Next time I'd like to add some cinnamon to the crust and a little lemon zest to the filling. A keeper!

• elizbstern

• Cleveland Heights, Ohio

• 11/26/2010

This is a keeper. Followed the recipe except used 3/4 cup maple syrup (Vermont of course) and 1/4 cup dark corn syrup. Do not have a 9 inch tart pan so used 9" spring form instead. Patted crust in - did not attempt to roll it. Worked just great. Rave reviews and requests for the recipe from guests.

• Anonymous

• austin tx

• 11/13/2010