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Maple-Pecan Tart with Flaky Salt

Maple-Pecan Tart with Flaky Salt

Updated October 28, 2026

A crisp butter crust filled with toasted pecans set in a rich maple custard, finished with a sprinkle of flaky salt.

Before you start: have a 9-inch tart pan with a removable bottom; bring the eggs to room temperature for the filling. Darker, more robust maple syrup gives the most maple flavor.

Short on time? Use a store-bought refrigerated pie crust, fit into the tart pan and blind bake the same way. Serve with lightly sweetened whipped cream or vanilla ice cream.

Cook time
3 hrs 2 min
Rating
…

Ingredients

Scale
Measurement units
  • 1 ¼ cups all-purpose flour
  • 1 tbsp granulated sugar
  • ½ tsp kosher salt (divided)
  • 8 tbsp cold unsalted butter (cubed)
  • 3 tbsp ice water (plus more as needed)
  • 1 ½ cups pecan halves
  • ¾ cup pure maple syrup
  • ⅓ cup light brown sugar (packed)
  • 3 tbsp unsalted butter (melted and cooled)
  • 2 large eggs
  • 1 large egg yolk
  • ¼ cup heavy cream
  • 1 tsp vanilla extract
  • ½ tsp flaky sea salt (for finishing)

Instructions

Make the crust dough
Pulse flour (1 ¼ cups), sugar (1 tbsp) and salt (¼ tsp) to mix.
Add cold butter (8 tbsp) and pulse until the pieces are the size of peas.
Drizzle in ice water (3 tbsp) and pulse just until the dough holds together when pinched, adding a little more water only if needed. Press into a flat disk and wrap.
Equipment: food processor
Chill the dough
Refrigerate the dough until firm, about 30 minutes. Heat the oven to 375°F toward the end.
Shape and blind bake
Roll the dough on a floured counter to an 11-inch round, ease it into the tart pan and press into the sides. Trim the edge flush with the rim and set the pan on a sheet pan.
Line with foil or parchment, fill with weights and bake until the edges are set, about 15 minutes.
Lift out the weights and bake until the bottom looks dry and lightly golden, about 5 minutes. Lower the oven to 350°F.
Equipment: rolling pin, 9-inch tart pan with removable bottom, pie weights or dried beans, rimmed sheet pan
Toast the pecans
Toast pecan halves (1 ½ cups) in a dry skillet over medium heat, shaking the pan often, until fragrant and a shade darker, about 4 minutes.
Equipment: skillet
Mix the filling
In a bowl, whisk maple syrup (¾ cup), brown sugar (⅓ cup), melted butter (3 tbsp), eggs, egg yolk, heavy cream (¼ cup), vanilla (1 tsp) and salt (¼ tsp) until smooth.
Fill and bake
Scatter the toasted pecans in the warm shell and slowly pour the filling over them.
Bake at 350°F until the edges are set and puffed and the center still wobbles slightly when you nudge the pan, about 30 minutes.
Equipment: 9-inch tart pan with removable bottom, rimmed sheet pan
Cool and finish
Cool on a rack until the filling is set and the tart is room temperature, about 1 hour.
Sprinkle with flaky salt (½ tsp), push up the bottom to release the tart and slice.

Tomorrow's Meal

Maple-Pecan Breakfast Oatmeal

Creamy stovetop oatmeal topped with a chopped slice of leftover tart, warmed in the pan so the maple filling melts into the oats.

You'll need to pick up:

1 cup old-fashioned oats2 cups milkpinch of salt1 slice leftover tart

Quick overview:

  1. 1.Bring the milk and salt to a simmer in a saucepan over medium heat
  2. 2.Stir in the oats and cook 5 minutes, stirring, until creamy
  3. 3.Chop the leftover tart and stir half into the oats off the heat so the filling melts
  4. 4.Spoon into bowls and top with the rest of the chopped tart

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