Buttery tart shell filled with caramelized maple and pecan custard, finished with fleur de sel for sweet-salty contrast.
Chill dough for at least 30 minutes before rolling to make handling easier and ensure a flaky crust. Blind bake the crust (partially bake with weights) to prevent a soggy bottom; if skipping, the crust will still be edible but may soften slightly.
Maple syrup varies in intensity; use Grade A (lighter) for delicate flavor or Grade B (darker) for deeper maple taste. Tart is best served at room temperature or slightly warm; refrigerate leftovers and bring to room temperature before serving.
Ingredients
Scale
Measurement units
- 1 ¼ cups all-purpose flour
- 6 tbsp cold unsalted butter
- ¼ tsp salt (for dough)
- 3 tbsp ice water
- 1 ½ cups pecan halves
- ¾ cup pure maple syrup
- ½ cup heavy cream
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp unsalted butter (for filling)
- ¼ tsp fleur de sel or flaky sea salt (for finishing)
Ingredients
Scale
Measurement units
- 1 ¼ cups all-purpose flour
- 6 tbsp cold unsalted butter
- ¼ tsp salt (for dough)
- 3 tbsp ice water
- 1 ½ cups pecan halves
- ¾ cup pure maple syrup
- ½ cup heavy cream
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp unsalted butter (for filling)
- ¼ tsp fleur de sel or flaky sea salt (for finishing)
Instructions
Make the tart dough
Combine all-purpose flour (1 ¼ cup) and salt (¼ teaspoon) in a food processor (or bowl).
Add cold unsalted butter (6 tablespoon), cubed, and pulse (or cut with a pastry cutter) until the mixture resembles coarse meal with pea-sized butter pieces.
Drizzle ice water (3 tablespoon) over the mixture and pulse (or stir) until the dough just comes together; do not overwork.
Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Equipment: food processor, 9-inch tart pan with removable bottom
Prepare and blind bake the crust
Preheat the oven to 375°F.
Roll the chilled dough between two sheets of parchment paper to a 10-inch round, then transfer to a 9-inch tart pan with removable bottom, pressing gently into the sides and trimming excess.
Line the crust with parchment and fill with pie weights or dried beans.
Blind bake for 12 minutes, then remove weights and parchment; bake for another 3–4 minutes until the crust is set but not deeply colored.
Remove from the oven and let cool slightly while you prepare the filling.
Equipment: 9-inch tart pan with removable bottom, parchment paper, pie weights or dried beans, oven
Make the maple-pecan filling
In a medium saucepan, combine 0.75 cup maple syrup and unsalted butter (2 tablespoon); heat over medium heat, stirring occasionally, until the butter melts and the mixture is warm (about 3 minutes).
Remove from heat and let cool for 1 minute.
In a small bowl, whisk together large eggs, heavy cream (½ cup), and vanilla extract (1 teaspoon) until smooth.
Slowly pour the egg mixture into the warm maple syrup, whisking constantly to combine without curdling.
Stir in pecan halves (1 ½ cup) until evenly distributed.
Equipment: medium saucepan, whisk, 9-inch tart pan with removable bottom
Bake the tart
Pour the maple-pecan filling into the partially baked tart shell.
Bake at 375°F for 25–30 minutes, until the filling is set around the edges but still slightly jiggly in the very center.
Remove from the oven and let cool on a wire rack for at least 15 minutes.
Equipment: oven, 9-inch tart pan with removable bottom
Finish and serve
Once the tart has cooled, sprinkle 0.25 tsp fleur de sel or flaky sea salt evenly over the top.
Gently push the removable bottom up to release the tart from the pan, or leave it in the pan for serving.
Slice with a sharp knife (wipe between cuts for clean edges) and serve at room temperature or slightly warm.
Equipment: 9-inch tart pan with removable bottom
Before you cook
Cook notes
- • Chill dough for at least 30 minutes before rolling to make handling easier and ensure a flaky crust.
- • Blind bake the crust (partially bake with weights) to prevent a soggy bottom; if skipping, the crust will still be edible but may soften slightly.
- • Maple syrup varies in intensity; use Grade A (lighter) for delicate flavor or Grade B (darker) for deeper maple taste.
- • The filling will seem loose when poured but sets as it cools; do not overbake or the custard will crack.
- • Fleur de sel is sprinkled on the warm tart just before serving to highlight the sweet-salty contrast; do not add it during baking.
- • Tart is best served at room temperature or slightly warm; refrigerate leftovers and bring to room temperature before serving.
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?