Mini Maple Pecan Tarts
Indulge in the rich, seasonal flavors of Mini Maple Pecan Tarts, a delightful dessert that's as charming as it is delicious. These bite-sized treats feature a buttery, cream cheese pastry crust that’s perfectly flaky and tender, cradling a gooey maple pecan filling made with real maple syrup, brown sugar, and toasted pecans. The balance of nutty crunch and sweet, caramel-like filling makes these tarts a show-stopping addition to holiday tables, dessert platters, or afternoon coffee breaks. Quick to prepare with a simple, no-fuss dough and ready in under an hour, these tarts are as satisfying to make as they are to eat. Perfect for entertaining, gifting, or indulging, Mini Maple Pecan Tarts are the ultimate crowd-pleaser that captures the comforting essence of fall in every bite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Unsalted butter
- 4 ounces Cream cheese
- 0.25 teaspoons Salt
- 0.5 cups Maple syrup
- 0.25 cups Brown sugar
- 1 large Egg
- 1 teaspoons Vanilla extract
- 1 cups Pecans
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease a 12-cup mini muffin tin lightly with butter or cooking spray.
In a medium mixing bowl, combine all-purpose flour and salt. Cut unsalted butter into small chunks and add it along with cream cheese to the flour mixture.
Using a pastry cutter or your fingers, mix until the dough forms coarse crumbs and begins to come together. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 15 minutes to firm up.
Roll the chilled dough into 12 equal balls. Press each ball evenly into the bottom and up the sides of the mini muffin tins to form tart shells.
Chop the pecans into small pieces and set them aside.
In a medium bowl, whisk together maple syrup, brown sugar, heavy cream, vanilla extract, and the egg until fully combined and smooth.
Divide the chopped pecans evenly among the tart shells, then spoon the maple syrup mixture over the pecans, filling each tart shell about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until the filling is set and the crust is golden brown.
Allow the tarts to cool in the tin for about 10 minutes before carefully removing them and transferring to a wire rack to cool completely.
Serve at room temperature or slightly warm. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 81 mg | 4% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 14.6 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 80 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
