Maple Pecan Tart with Buttery Shortbread Crust – A Sweet, Nutty Thanksgiving Dessert

Maple Pecan Tart with Buttery Shortbread Crust

This Maple Pecan Tart takes everything you love about classic pecan pie and gives it a rich, buttery twist. A tender pecan shortbread crust holds a gooey maple filling that’s sweet, nutty, and beautifully balanced. The result is a luxurious dessert that’s just as perfect for a cozy fall evening as it is for your Thanksgiving Dessert Ideas table.

Every bite combines crisp, buttery crust, toasty pecans, and a deep maple flavor that’s pure autumn comfort. It’s simple enough for home bakers yet elegant enough for holiday entertaining.

Prep Time: 20 min | Cook Time: 1 hr | Freeze Time: 30 min

Total Time: 1 hr 50 min | Servings: 8

Ingredients

Crust

• 1 ¾ cups all-purpose flour, spooned and leveled
• ½ cup pecan flour (or finely ground pecans)
• ½ cup granulated sugar
• 1 tsp coarse Kosher salt (½ tsp if using table salt)
• 10 tbsp cold unsalted butter, diced
• 1 large egg, yolk and white separated

Filling

• ½ cup pure maple syrup
• ¼ cup light or dark brown sugar, packed
• ¼ cup light corn syrup
• ¼ cup heavy whipping cream
• ¼ cup unsalted butter, melted
• 1 tsp vanilla extract
• ½ tsp maple extract
• 3 large eggs, room temperature
• ¼ tsp coarse Kosher salt (½ tsp if using table salt)
• ½ cup pecan flour (or finely ground pecans)
• Whole pecans, for decorating (optional)

Whipped Cream

• 1 cup cold heavy whipping cream
• 2 tbsp pure maple syrup
• ½ tsp vanilla extract

Step-by-Step Instructions

Make the Crust

1.Combine flour, pecan flour, sugar, and salt in a bowl.
2.Cut in cold butter using a pastry cutter until the mixture resembles coarse crumbs.
3.Add egg yolk and mix until dough comes together when pressed.
4.Press dough evenly into a 9-inch tart pan with removable bottom, making sure to go up the sides.
5.Freeze for 30 minutes.
6.Preheat oven to 375°F. Line crust with parchment and fill with pie weights or dried beans.
7.Bake for 20 minutes, remove weights, brush crust with egg white, and bake another 10 minutes until lightly golden. Cool slightly.

Make the Filling

1.Reduce oven to 350°F.
2.In a bowl, whisk maple syrup, brown sugar, corn syrup, cream, butter, vanilla, maple extract, eggs, salt, and pecan flour until smooth.
3.Pour filling into the pre-baked crust. Decorate with whole pecans if desired.
4.Cover crust edges with a pie shield and bake for 30 minutes until puffed and just set.
5.Cool completely before serving.

Make the Whipped Cream

1.Whip heavy cream, maple syrup, and vanilla until soft peaks form.
2.Serve tart slices topped with a dollop of whipped cream.

Pro Tip: For a glossy finish, lightly brush the top of the tart with warm maple syrup before serving.

Storage Tips

• Store covered at room temperature up to 3 days.
• For longer storage, refrigerate up to 5 days or freeze slices individually.

Nutrition (Per Slice)

Disclaimer: Nutritional values are approximate and vary by ingredient brands.

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Conclusion – Sweet, Buttery, and Purely Decadent

This Maple Pecan Tart with Buttery Shortbread Crust is the perfect way to celebrate fall’s richest flavors. The deep caramel notes of maple syrup and the crunch of pecans create a dessert that’s both nostalgic and sophisticated. Serve it at your Thanksgiving dinner or holiday party for a truly unforgettable treat.

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