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Maple Pecan Tartlets with Buttery Shortcrust Pastry
Learn how to bake maple pecan tartlets with buttery shortcrust pastry, ideal for holiday desserts or afternoon tea.
Maple Pecan Tartlets with Buttery Crust are individual, bite-size desserts featuring a rich shortcrust pastry and a glossy, maple-sweetened pecan filling. The crust is prepared from all-purpose flour, cold butter, and a touch of sugar and salt, yielding a tender yet sturdy shell that contrasts with the silky center. The filling combines toasted pecans with pure maple syrup, brown sugar, eggs, and vanilla, creating a caramel-like texture and nutty depth of flavor without the use of corn syrup. Typically enjoyed during autumn and winter holidays—especially at Thanksgiving tables, cookie exchanges, or festive brunches—these tartlets offer a convenient, portion-controlled alternative to traditional pecan pie.
Maple Pecan Tartlets with Buttery Shortcrust Pastry
Because the dough is pressed into a regular mini-muffin pan, you can skip fancy tart molds and have the batch prepped in under half an hour. Once baked, the tartlets freeze and thaw flawlessly, making them ideal for advance prep and easy transport to potlucks or gift boxes.
Prep Time
110 minutes
110 minutes
Cook Time
35 minutes
35 minutes
Total Time
145 minutes
145 minutes
Ingredients
All-purpose flour 1½ cups (190 g)
- Cold unsalted butter, cubed ½ cup (115 g)
- Confectioners’ sugar ¼ cup (30 g)
- Fine sea salt 1 pinch
- Egg yolk 1 large
- Ice-cold water 1–2 tbsp
- Pecan halves 1 cup (about 110 g)
- Pure maple syrup ⅔ cup (160 ml)
- Packed light brown sugar ¼ cup (50 g)
- Melted unsalted butter 2 tbsp (28 g)
- Large eggs 2
- Pure vanilla extract 1 tsp
- Heavy cream 2 tbsp (30 ml)
- Ground cinnamon ⅛ tsp
- Additional fine sea salt 1 pinch
- Bourbon 1 tbsp (optional)
- Fresh orange zest from ½ orange (optional)
- Dark chocolate 30 g, melted for drizzle (optional)
- Flaky sea salt a small pinch for finishing (optional)
- Whipped cream as desired for serving (optional)
- Extra toasted pecan halves handful for garnish (optional)
Method
Preheat the oven to 375°F (190°C)
- Lightly grease a 12-cup mini tart or muffin pan
- Toast chopped pecans in a dry skillet over medium heat until fragrant
- Transfer the toasted pecans to a plate to cool
- Combine all-purpose flour, powdered sugar and salt in a food processor
- Add cold diced butter to the processor
- Pulse until the mixture resembles coarse crumbs
- Drizzle ice water into the processor
- Pulse just until the dough starts to clump together
- Turn the dough onto a lightly floured surface
- Shape the dough into a flat disk
- Wrap the disk in plastic wrap
- Refrigerate the dough for 30 minutes
- Unwrap the chilled dough
- Roll the dough to about ¹⁄₈-inch thickness
- Cut out circles slightly larger than the tartlet cups
- Press each dough circle gently into the prepared cups
- Prick the bases of the pastry shells with a fork
- Refrigerate the lined pan for 15 minutes
- Line each shell with parchment paper and fill with pie weights
- Bake the shells for 10 minutes
- Remove the weights and parchment from the shells
- Return the shells to the oven and bake until lightly golden
- Whisk eggs, maple syrup, brown sugar, melted butter, vanilla and salt in a mixing bowl
- Stir the cooled toasted pecans into the maple mixture
- Spoon the filling evenly into the pre-baked shells
- Bake the filled tartlets until the centers are set and the tops are slightly puffed
- Transfer the pan to a wire rack and let the tartlets cool completely
- Gently lift the tartlets from the pan
- Serve the maple pecan tartlets warm or at room temperature
Nutrition (whole recipe)
Calories
3838 kcal Protein
49 g Fat
232 g Carbs
398 g Fiber
19 g Sugar
219 g
3838 kcal Protein
49 g Fat
232 g Carbs
398 g Fiber
19 g Sugar
219 g
Notes
For an extra‐crispy shell, chill the dough-lined muffin pan for 15 minutes before filling; the cold butter releases steam and lifts the crust as it bakes. Prefer a boozy twist? Stir 1–2 teaspoons of good bourbon into the maple mixture and reduce the vanilla slightly.
why this recipe
These maple pecan tartlets are the sort of treat that turns an ordinary gathering into a memorable occasion: the buttery, melt-in-your-mouth crust provides a delicate counterpoint to the rich maple syrup that perfumes the filling, while toasted pecans add a satisfying crunch and warm, nutty depth. The balance of flavors—sweet, earthy, and subtly caramelized—feels indulgent without veering into cloying territory, and their petite size makes them as elegant on a dessert tray as they are easy to serve. With straightforward techniques and ingredients you can find year-round, this recipe rewards even a casual baker with bakery-quality results, ensuring every bite delivers the comforting nostalgia of pecan pie elevated by the unmistakable aroma of pure maple.
FAQs
FAQ acf
Frequently Asked Questions
Can I make these maple pecan tartlets ahead of time and freeze them without compromising their texture?
Yes—these tartlets freeze exceptionally well. Once completely cooled, arrange them in a single layer in an airtight container (or flash-freeze, then stack with parchment), freeze for up to 2 months, and thaw at room temperature for about 1 hour; a 5-minute reheat in a 300 °F (150 °C) oven will restore the crust’s crispness.
Can I replace the maple syrup with honey or another sweetener without altering the filling’s texture?
Yes—an equal-volume swap of honey, golden syrup, or light corn syrup will yield nearly the same custard consistency because their moisture and invert-sugar content closely mimic maple syrup. Expect only a subtle change in flavor (honey tastes floral, golden syrup mildly caramel), and if using thinner agave syrup, add 1 teaspoon extra brown sugar to maintain the filling’s body.
Can I substitute walnuts or other nuts if I’m out of pecans?
Absolutely. Toasted walnuts, almonds, or hazelnuts work well in the same quantity; keep the nut pieces roughly the same size so the custard sets evenly. Because walnuts are slightly more tannic, you can reduce the brown sugar by a teaspoon or add a pinch more vanilla to balance the flavor, but no other adjustments are needed.