Author Notes
Maple and pecans combine in this tart to create the perfect ending to any winter dinner. The sour cream gives the filling a creamy, candy-like texture and flavor that is reminiscent of pralines. —mshivers60
Ingredients
- Crust:
-
2 cups
all-purpose flour
-
1 teaspoon
granulated sugar
-
1 teaspoon
kosher salt
-
3/4 cup
plus 2 tablespoons vegetable shortening
-
1
large egg yolk
-
1/4 cup
water
-
2 teaspoons
white vinegar
-
1/8 teaspoon
maple extract
- Filling:
-
3
large eggs
-
1/2 cup
light brown sugar
-
1 cup
pure maple syrup
-
1/2 cup
sour cream
-
1/4 cup
unsalted butter, melted
-
1 1/2 tablespoons
all-purpose flour
-
1 teaspoon
vanilla
-
1 cup
chopped pecans
Directions
-
Heat oven to 350 degrees.
-
For crust, stir first three ingredients together in a large bowl. Cut in shortening until crumbly.
-
Mix egg yolk, water, vinegar, and extract together in a small bowl. Pour over first mixture. Work together with a fork until crumbly.
-
Remove 1/2 cup of dough. On lightly floured surface, roll to 1/8 inch thickness. Use a small maple leaf cutter to cut into 15 leaves. Set aside.
-
Roll remaining dough out on lightly floured surface to fit a 9-inch deep dish pie plate. Place crust into plate. Crimp edge as desired.
-
For filling, in a large mixing bowl, beat eggs and brown sugar on medium speed for 2 minutes. Add syrup, sour cream, butter, flour, and vanilla. Beat on medium speed for 1-2 minutes until smooth. Stir in pecans. Pour into crust.
-
Arrange 8 of the maple leaves on crimped edge of crust, pushing in slightly to adhere to crust.
-
Bake for 25 minutes.
-
Remove from oven and arrange remaining maple leaves on top of pecans.
-
Return to oven for 20-30 minutes more until center is set, covering crimped edge with foil if necessary to prevent over-browning.
-
Remove from oven and cool for 30 minutes. Slice into wedges to serve. Serves 8.
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