Maple syrup is nature’s best sweetener. Pair this with fall’s favorite nut, the pecan, and you can almost picture yourself enjoying this dessert amongst the evergreen forests of Vermont.
- 2 eggs†
- 1 cup maple syrup†
- 2 tablespoons butter, melted†
- 1 teaspoon vanilla†
- 2 cups pecans, chopped†
- 20 sheets Athens® Phyllo Dough (9″x14″), thawed†
- 1/4 cup butter, melted
In medium bowl, combine eggs, maple syrup, butter and vanilla, mixing well. Stir in pecans.
In a small saucepan, melt butter over medium heat. Lightly butter a muffin pan with 4” cups. Layer 5 Phyllo sheets, brushing each with melted butter. Cut two 5-inch circles from Phyllo stack. Place the circle into the buttered muffin cup. Carefully push Phyllo into cup, pressing firmly against bottom and sides. Repeat process 3 more times to make 8 tarts.
Place approximately 1/2 cup pecan mixture into unbaked tart shells. Bake in preheated 3501/4F oven 25 – 30 minutes or until golden brown. Let cool. Serve cool or chilled.