Maple Pecan Butter Tarts

Introduction to Maple Pecan Butter Tarts

The butter tart is a quintessentially Canadian dessert and a beloved pastry in households across the country. Its origins can be traced back to the 19th century, where it emerged as a staple in pioneer Canadian cooking. Traditionally, butter tarts consist of a flaky pastry shell filled with a rich buttery, sugary filling that may or may not include nuts or raisins. However, in this recipe, we are combining the classic butter tart with the sweet, nostalgic flavors of maple syrup and pecans to create a masterpiece known as the Maple Pecan Butter Tart.

Ingredients

Tart Shell Ingredients

• 2 1/2 cups of all-purpose flour
• 1 cup of unsalted butter (cold and cubed)
• 1/2 tsp of salt
• 1/4 cup of sugar
• 1/4 to 1/2 cup of cold water

Filling Ingredients

• 1 cup of brown sugar
• 1/2 cup of maple syrup
• 1/2 cup of unsalted butter
• 2 eggs
• 1 tsp of vanilla extract
• 1 cup of pecans (chopped)
• Pinch of salt

Preparation

Making the Tart Shells

Start by preparing the tart shells. In a large bowl, mix together the flour, sugar, and salt. Add the cold, cubed butter, and use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. Gradually add the water a tablespoon at a time, mixing until the dough just comes together. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes.

Preparing the Filling

In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the brown sugar and maple syrup. Beat the eggs in a separate bowl and add slowly, stirring constantly to prevent them from scrambling. Mix in the vanilla extract and a pinch of salt. Stir in the chopped pecans.

Cooking Process

Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut the dough into rounds slightly larger than your tart pans. Line the pans with the dough rounds, pressing to conform to the pan shape and trimming excess dough. Pour the filling into each prepared tart shell, filling about two-thirds full to allow room for expansion during baking.

Bake the tarts in the preheated oven for 20 to 25 minutes, or until the filling is set and the pastry is golden brown. Be sure to check at the earliest time to avoid overbaking the filling, which should remain slightly gooey at room temperature.

Setting the Cooking Timer

Once baked, allow the tarts to cool in the pans for 5 minutes before transferring them to a wire rack. Set your timer to ensure accuracy.

How to Enjoy Maple Pecan Butter Tarts

These maple syrup and pecan filled butter tarts are best enjoyed slightly warm, allowing the luscious filling to remain gooey and soft. Pair them with a hot cup of tea or coffee for a comforting dessert experience. Perfect for holiday gatherings, teatime, or a delightful after-dinner treat, these tarts celebrate the fusion of rich flavors and flaky textures that melt in your mouth.