I love butter tarts with pecans and this is just slightly different. Try it and see if you can keep any leftovers….nope! can’t be done.
- 1/2 cup softened butter
- 1/4 cup sugar
- 1/2 egg, beaten (not kidding)
- 1 1/2 tsp. light cream
- 1/2 tsp. pure vanilla extract
- pinch of salt
- 1 1/2 cups flour
- 1/3 cup ground pecans
To make this pastry, cream together the butter and sugar. When light and fluffy add the cream, vanilla and pinch of salt. Mix well. Fold in the flour and ground pecans to form a dough. Form into a ball. Pat into the bottom and sides of a 9 or 10 inch spring form pan.
Bake for about 15-18 minutes or until golden in a 375 degree oven. Remove from the oven and cool on a rack. Reduce the temperature to 325 degrees.
- 2/3 cup dark maple syrup
- 1/2 cup brown sugar
- 3 eggs
- 1 1/2 cups coarsely chopped pecans
- 2 tbsp. butter
In a saucepan, heat the syrup with the brown sugar until it has dissolved. Remove from heat and cool slightly.
Beat in the eggs, pecans and butter. When the butter has completely melted, pour into the crust. Bake for 20-28 minutes or until it is firm to the touch.