Maple Pecan Tart
1 cup butter, at room temperature
6 ounce cream cheese, at room temperature
2 cups flour
2/3 cup butter, melted
1 cup brown sugar
3/4 cup maple syrup
2 teaspoon vanilla
dash of salt
3 cups pecan halves
Cream Cheese Pastry
Preheat oven to 375º F.
In a mixer fitted with paddle attachment, cream together butter and cream
cheese until smooth. Add flour and blend until dough comes together. Shape
dough into a disc, wrap and chill for at least 1 hour.
On a lightly floured surface, roll out dough to 1/4-inch thickness. Place
dough into an 8-inch removable bottom tart shell or pie pan and trim edges.
Press edges a little, so that dough rises just above the edge of the pan,
about 1/4 inch. Chill for 20 minutes.
Whisk together all ingredients except pecans until smooth. Pour filling into
chilled, unbaked tart shell. Arrange pecan halves on top of filling.
Bake tart for 25-30 minutes, until filling doesn’t jiggle when you shake it,
and crust is golden brown.
*Take the time to neatly set your peacan, it makes for stunning presentaion!