Maple Pecan Tarts Food

MAPLE PECAN TARTS

Steps:

• 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., 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°., 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.

MAPLE PECAN TART

Steps:

• For crust:
• Using electric mixer, beat butter in medium bowl until smooth. Add sugar, egg yolk, and salt; beat until blended. Add flour and beat just until dough begins to clump together. Gather dough into ball; flatten into disk. Roll out dough on lightly floured work surface to 10 1/2-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce dough all over with fork. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• Place crust in freezer 30 minutes before filling and baking.
• For filling:
• Preheat oven to 350°F. Whisk eggs and brown sugar in medium bowl until well blended. Whisk in maple syrup, corn syrup, melted butter, and salt. Stir in pecans. Pour filling into unbaked crust. Place tart on rimmed baking sheet.
• Bake tart until filling is slightly puffed and set, about 40 minutes. Transfer to rack and cool. DO AHEAD: Can be made 1 day ahead. Tent loosely with foil and let stand at room temperature.
• Cut tart into wedges and serve with whipped cream or ice cream.

PECAN TARTS

Steps:

• In a small bowl, beat cream cheese and butter until fluffy; blend in flour and salt. Refrigerate for 1 hour. Shape into 1-in. balls; press onto the bottom and up the sides of greased mini-muffin cups. , For filling, in a small bowl, beat the egg. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into tart shells. , Bake at 325° for 25-30 minutes. Cool for 15 minutes before carefully removing from pans. Garnish with maraschino cherries if desired.

MAPLE BUTTER TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of tart shells.
• Beat brown sugar and butter together in a bowl until smooth; whisk in eggs, maple syrup, flour, vanilla extract, and salt. Fill each tart shell 3/4 full with maple syrup mixture.
• Bake in the preheated oven until filling is set and shells are golden, about 16 minutes. Turn the baking sheet halfway through the baking time for even baking.

CANADIAN MAPLE BUTTER TARTS

Steps:

• Roll out pastry and cut into 12 circles.
• Fit pastrys into muffin or tart cups.
• Sprinkle raisins and or walnuts in the bottom of each tart.
• Beat together eggs, maple syrup, brown sugar, butter and salt.
• Pour into tart shells, about 2/3 full.
• Bake at 375 F for 20-25 minutes, until set.
• Cool 5 minutes and remove from pan.
• In some places you can find pre made tart shells in the freezer section along side pie shells.

MINI MAPLE PECAN TARTS

Steps:

• Preheat oven to 450°F.
• Place prepared tart shells on cookie sheet.
• In a small bowl, add egg, heavy cream, melted butter, maple syrup, raisins, chopped pecans, salt, and coffee liqueur; stir well.
• Pour mixture into prepared mini tart shells.
• Place one whole pecan in the middle top of each tart.
• Bake at 450°F degrees, on middle oven rack for 10 minutes; turn heat to 350°F degrees and bake a further 7 or 8 minutes.

MAPLE-PECAN GALETTE WITH FRESH GINGER

Steps:

• Make the dough: Crack the egg into a measuring cup and beat it with a fork. Add enough cold water to measure 1/3 cup. Transfer 1 tablespoon of the egg mixture to a small covered container and reserve it in the refrigerator for brushing the crust before baking.
• To make the dough in a food processor, combine the flour, sugar and salt in the work bowl and pulse two or three times to combine. Add cubed butter, then pulse until the mixture has formed lima bean-size pieces. Drizzle in the egg mixture and pulse just to combine, taking care not overprocess.
• To make the dough by hand, put the flour, sugar and salt in a large bowl and whisk to combine. Add cubed butter, then mix it in with your hands, pinching and squeezing with your fingers (or use a pastry blender) until the largest pieces are the size of peas. Drizzle in the egg mixture a little at a time, mixing until the dough starts to come together.
• Dump the dough onto a lightly floured surface, and squeeze it once or twice to form a ball. (Add a few drops of water if needed to help the dough come together.) Flatten into a disk, cover in plastic wrap and chill for at least 2 hours or up to 3 days.
• Make the filling: Set aside 1/2 cup pecans for the topping. Put remaining 1 cup pecans in a food processor with the sugar and process until finely ground. (If you've made the crust in a food processor, don't bother washing it out.) Pulse in the butter, egg, bourbon, vanilla, ginger, allspice and fine sea salt until smooth. Chill for at least 1 hour and up to 3 days, until the mixture is cold and solid.
• Place a piece of parchment paper on a work surface. Unwrap the dough and place it in the center of the paper. Top with another piece of parchment paper. Using a rolling pin, roll the dough into an 11-inch round. (It can be ragged at the edges.) Leaving the dough sandwiched in the parchment paper, transfer it to a rimmed baking sheet.
• Remove the top piece of parchment paper from the dough. Spoon the pecan mixture onto the dough circle, leaving a 1 1/2-inch border. Top with reserved whole pecans. Gently fold the pastry over the filling, pleating to hold it in. (Casual folds are fine: The aim is to make sure the filling stays in the tart.)
• Put the galette, uncovered, in the refrigerator for another 20 minutes (and up to 1 hour). It should be cold and firm to the touch when you put it in the oven.
• As the galette chills, heat the oven to 375 degrees.
• Brush pastry with reserved egg mixture. (Add a little water if it thickened as it sat.) Sprinkle the pastry very lightly with flaky sea salt and very generously with maple sugar.
• Bake the galette for 25 to 35 minutes, until the crust is golden brown. Transfer baking sheet to a wire rack to cool for at least 30 minutes before cutting. Serve warm or at room temperature, with whipped cream or ice cream.

MAPLE TART WITH TOASTED PECANS

Steps:

• Preheat oven to 425 degrees.
• Roll out the pastry, fit it into a straight-sided tart shell, prick it and line it with a sheet of foil. Weight it with dry beans or pastry weights. Bake about eight minutes, until it looks dry but has not colored. Remove the foil and weights, bake it another 10 minutes and remove from the oven.
• Put the pecan halves on a baking sheet, place in the oven and toast about five minutes. Watch them carefully so they do not burn. Spread the toasted pecan halves over the bottom of the tart. Put the chopped pecans on a baking sheet in the oven and toast for five minutes. Remove from the oven. Reduce oven temperature to 375 degrees.
• Mix the molasses, maple syrup, rum, melted butter and eggs together. Stir in the toasted chopped pecans. Pour this mixture over the pecan halves in the pastry shell.
• Bake 35 to 40 minutes, until the filling is fairly firm. Serve cooled to room temperature, with whipped cream.

MAPLE-NUT TART

Steps:

• Preheat oven to 350 degrees. On a lightly floured piece of waxed or parchment paper, roll dough into a 12-inch circle. Carefully fit into a 9-inch removable-bottom tart pan, gently lowering dough into bottom and sides of pan without stretching. Roll rolling pin over edge of tart pan to cut off excess dough (discard excess); set tart shell aside.
• In a medium bowl, whisk together eggs, sugar, and salt; whisk in maple syrup. Add nuts, and mix filling to combine. Place tart pan on a rimmed baking sheet, and pour in filling. Bake tart until filling is set and crust is slightly golden, 55 to 60 minutes. Cool completely in pan. Remove tart from pan before serving.

MAPLE PECAN TART

Steps:

• Preheat the oven to 350°F.
• Prepare the pie dough, press into a 10-inch tart pan with a removable bottom, and bake for 5 minutes.
• To prepare the filling, beat the butter and agave nectar with an electric mixer until fluffy. Add the eggs, 1 at a time, and beat again until well combined. Add the bourbon, vanilla extract, maple extract, and cinnamon and mix until combined. In a separate bowl, mix the chopped pecans with the flour and fold them into the egg mixture. Pour into the prebaked piecrust and bake for 15 minutes, or until the filling is lightly set.
• Remove the tart from the oven and arrange the pecan halves in concentric circles over the top of the tart, pressing down lightly into the filling. Bake for another 30 minutes, or until completely set. Halfway through baking, cover the tart with tented foil to prevent the pecans from overbrowning. Remove from the oven and cool on a cooling rack. Serve warm with vanilla ice cream or whipped cream.