Maple and Pecan Tarts

This is one I will make for sure this for my give-away trays. Absolutely the VERY BEST tarts. Unbelieveable how good they are. This is my favourite Maple Tart recipe EVER.


  • 2 sheets frozen puff pastry, thawed
  • 2 pkgs. Philadelphia cream cheese
  • 1/2 cup sugar
  • 1/4 cup pure maple syrup (don’t cheat here)
  • 2 cups whipping cream
  • 1/4 cups pecans, toasted and chopped fine

Preparation: Preheat oven to 350 degrees. Starting from the short end of the rolled out pastry, cut into twelve equal circles. Flatten each circle with a rolling pin to make four inch shells. In a twelve cup greased muffin tin center the pastry and gently push in. Blind bake according to directions and let cool.

Mix all the ingredients except the whipping cream and cream together until smooth. Whip the cream to soft peaks and gently fold into the mixture.

Sprinkle a spoonful of pecans in the bottom of the tart shell and spoon the cheese mixture into each shell. Chill for at least four hours. Before serving, drizzle with a small amount of maple syrup and pecan halves.

So delicious, there won’t be leftovers.


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