Maple Pecan Tart
1 cup butter, at room temperature
6 ounce cream cheese, at room temperature
2 cups flour
Filling
2/3 cup butter, melted
1 cup brown sugar
4 egg
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.
Filling
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!