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
plus 2 tablespoons vegetable shortening
large egg yolk
light brown sugar
pure maple syrup
unsalted butter, melted
1 1/2 tablespoons
In This Recipe
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.