Maple Pecan Tart
At Terrace 5, pastry chef Marc Aumont prepares sophisticated desserts like this nutty and caramelly tart in a crispy, buttery shell. More Pie and Tart Recipes
October 2006
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Recipe Summary
Ingredients
Directions
Make Ahead
The maple-pecan tart can be made up to 1 day ahead and kept at room temperature.
Serve With
Vanilla ice cream.
Suggested Pairing
To pair with the tart, Terrace 5's beverage director Chris Murray opts for a nutty and caramelly sherry made from Tintilla de Rota, a red grape variety rarely grown in Andalucía. Other Spanish sherries will have the same caramelly depth and are easier to find.