Maple Pecan Tarts

“I absolutely love pecans. I combine them with maple and vanilla to create the ultimate tart, made even richer with a scoop of vanilla ice cream.” —Redawna Kalynchuk, Barrhead, Alberta

Maple Pecan Tarts
Servings Prep Time Cook Time
1dozen 25minutes 25minutes + cooling
Servings Prep Time
1dozen 25minutes
Cook Time
25minutes + cooling
Ingredients
Portions: dozen
Units:
Ingredients
Portions: dozen
Units:
Instructions
  1. In a large bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Shape into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to handle.
  2. Divide dough into 12 portions. Roll each portion into a 5-in. circle; transfer to 12 ungreased 4-in. fluted tart pans with removable bottoms. Trim crust even with edges. Refrigerate 20 minutes. Preheat oven to 375°.
  3. Meanwhile, in a large bowl, whisk the first 6 filling ingredients. Pour into tart shells; arrange pecans over tops. Bake 25-30 minutes or until centers are just set (mixture will jiggle). Cool on wire racks. If desired, serve with ice cream. Refrigerate leftovers.
Recipe Notes

Nutrition Facts
1 tart (calculated without ice cream): 669 calories, 50g fat (21g saturated fat), 145mg cholesterol, 299mg sodium, 52g carbohydrate (32g sugars, 3g fibre), 8g protein.