Maple Pecan Tart Recipe with Brown Butter Crust

This maple pecan tart combines a tender, flaky crust with a warm, caramel-like maple filling studded with toasted pecans. The top is decorated with pecan halves arranged in a pattern, and optional pastry leaf cut-outs add a festive, autumnal look. It slices cleanly after cooling and pairs beautifully with lightly sweetened maple cinnamon whipped cream.

Crust

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon granulated sugar
• 1/2 cup cold unsalted butter, cubed
• 2 to 4 tablespoons ice water

Filling

• 1/2 cup light brown sugar
• 1/2 cup dark amber maple syrup
• 1/2 cup unsalted butter, cubed
• 3 tablespoons heavy cream
• 1/8 teaspoon salt
• 2 cups pecans, chopped
• 1 1/2 cups pecan halves (for topping)

Maple Cinnamon Whipped Cream

• 1 cup cold heavy cream
• 3 tablespoons granulated sugar
• 1/2 teaspoon maple extract
• 1/4 teaspoon ground cinnamon

1. Make the crust: In a food processor, pulse the flour, salt, and sugar to combine. Add the cubed cold butter and pulse in short bursts until the mixture resembles coarse meal. With the processor running, add 2 tablespoons of ice water in a thin stream; add up to 2 more tablespoons as needed, pulsing just until the dough gathers into large clumps. Do not overwork. Turn the dough out onto plastic wrap, flatten into a disc, wrap tightly, and chill for at least 1 hour (or up to 2 days). You can also freeze the dough up to 1 month.
2. Roll and shape: Lightly spray a 9-inch removable-bottom tart pan with nonstick spray. On a floured surface, roll the chilled dough into a 12-inch circle about 1/4 inch thick, working gently and turning the dough often to keep it even. Fit the dough into the prepared pan, pressing into the bottom and sides. Trim any excess by rolling the pin across the top edge of the pan. Chill the lined tart shell in the freezer for 20 minutes. If you want decorative leaves, cut shapes from scrap dough and chill those separately.
3. Prepare the filling: In a heavy saucepan over medium-high heat, combine the brown sugar, maple syrup, butter, heavy cream, and salt. Bring to a boil, stirring to dissolve the sugar and melt the butter, then remove from heat and stir in the chopped pecans. Let the mixture stand for about 10 minutes so it thickens slightly before assembling.
4. Assemble: Preheat the oven to 350°F and place a rimmed baking sheet in the center rack to preheat. Pour the filling into the chilled tart shell and arrange the pecan halves on top in a decorative pattern. Place the tart on the preheated baking sheet to bake more evenly.
5. Bake: Bake the tart for 40 to 45 minutes, until the filling is bubbly and the pastry is golden. Remove from the oven and cool on a wire rack for at least 1 hour; cooling allows the filling to set so the tart slices neatly.
6. Bake the pastry cut-outs: If you made leaf shapes, brush them with a little heavy cream, sprinkle with sugar, and bake separately at 350°F for about 13 to 15 minutes or until golden. Cool completely before placing them on the finished tart.
7. Make the whipped cream: Chill a mixing bowl and whisk attachment. Pour in the cold heavy cream, add the sugar, and whip on medium speed until it begins to thicken. Add the maple extract and cinnamon, then increase speed to medium-high and whip to soft peaks. Serve immediately with slices of tart.