Thursday, November 24, 2011
We hope everyone had a wonderful Thanksgiving. It was just the two of us this year, so we we kept our dinner pretty simple. Roasted butternut squash, brussel sprouts with caramelized onions and for dessert this simple pecan tart. It is basically a healthier version of pecan pie. Sweetened only with pure maple syrup, it is not tooth-achingly sweet like the traditional dessert, and the maple syrup adds a nice fall flavor. You undoubtedly have your Thanksgiving Day desserts prepared, but this tart is a delicious and easy treat to take along to any holiday parties. You can also mix things up by substituting other nuts, such as chopped hazelnuts or walnuts for the pecans, and honey for the maple syrup. Enjoy and Happy Holidays!
Maple Pecan Tart (Note: this makes 1, 6-inch tart, double the filling recipe for a deep dish 9-inch pie)
¾ Cup Pure Maple Syrup
1 Egg, plus 1 Egg yolk
½ teaspoon Cinnamon
¼ teaspoon Salt
1 Cup Pecans, chopped
1 Pie Crust (I used this recipe, but substituted coconut oil for the canola oil)
1)Preheat oven to 325 degrees.
2)Line your tart or pie pan with pie crust.
3)Thoroughly combine the maple syrup, egg, egg yolk, cinnamon, and salt. Stir in the nuts, and pour the filling into the crust lined pan.
4)Bake 40-45 minutes until the crust is lightly golden brown and the filling is set.
5)Cool completely before serving.
As usual, I've included this post as part of several weekly recipe sharing events: Midnight Maniac Meatless Mondays , Making Monday Marvelous, Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Indulgent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Whatcha Makin' Wednesdays, Full Plate Thursday, Friday Foodie, Friday Favorites, Foodie Friday, Funky Fresh Friday, Nifty Thrifty Sunday, and Inspiration Board.Check out all the great recipes other bloggers have contributed!