Pecan Maple Tart

Serves 6 – 8 depending on how hungry the crowd is!

Notes: This makes enough filling for a rectangular tart tin 35cm x 12.5cm or a round 23cm tart tin. Can be made with either the Sour Cream or Sweet Pastry.


445g pack Sour Cream Shortcrust Pastry, defrosted (or 435g pack Sweet Shortcrust Pastry)
100g unsalted butter, softened
130g soft brown sugar (also works well with coconut sugar or rapadura sugar)
2 eggs lightly beaten
30g cornflour
170g pecans plus extra 100g for decorating top
Zest of l lemon
pinch salt
50ml maple syrup

How to:

Pre heat oven to 180c fan-forced (200c non-fan).

Unroll sheet of pastry, lightly dust surface and underside of pastry with flour. If using a rectangular tin place tart tin on pastry then cut around tin leaving a 2.5cm border. For a 23cm round tin use a 26cm dinner plate to cut a circle. Line the tart tin, pushing the pastry gently into the base and sides of the tin. Place in the fridge to chill while you prepare filling.

Using a food processor or Thermomix grind the pecan nuts to a rough meal consistency and set to one side.

Cream the softened butter and sugar until light and fluffy and has changed to a paler colour. Add the eggs and cornflour and beat until just combined – do not overbeat otherwise it will split.

Fold in the ground pecans, lemon zest, maple syrup and a pinch of sea salt until combined. Add the mix to prepared pastry shell, decorate the tart with remaining pecans, place on a baking tray and bake for 10 minutes at 180c fan-forced (200c non-fan), then reduce oven to 160c fan-forced (180 non-fan) and continue to bake for 25 minutes. Allow to cool for 30 minutes before removing from tart shell. Serve with a dollop of mascarpone or crème fraiche.

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