If you happen to love a conventional Pecan Pie then you definately’ll fall in love with our Maple Pecan Tart with dried cherries. It has a nut crust (made within the meals processor) and is sweetened with maple syrup as an alternative of corn syrup! Plus, dried tart cherries and rum are added in for a enjoyable twist on the traditional.
I initially developed this recipe for the 2011 Thanksgiving problem of EatingWell Journal and shared it right here on November 8, 2013. I’ve up to date the pictures and among the textual content right now.
Why Make This Maple Pecan Tart Recipe
Oh, how I really like a traditional pecan pie! However this maple pecan tart recipe is somewhat totally different from a conventional pecan pie in a couple of methods. To start with, it’s a tart, not a pie. The massive distinction between a tart and a pie is the kind of pan that’s used to make it, and the best way the crust is ready.
One other distinction between this recipe and a conventional pecan pie is that this recipe has no corn syrup. Plus I added in tart dried cherries, and a great ‘ol splash of rum!
The mixture of nuts and maple are a match made in heaven. Simply, attempt my Maple Apple Crisp with crunchy nut and oat topping in the event you want convincing. Add to {that a} splash of rum and you’ve got a triple delish combo.
Plus the tart dried cherries steadiness out that sweetness completely whereas including a pleasant chewy texture that performs properly with the meaty texture of the pecans.
This maple pecan tart is the proper addition to your Thanksgiving dinner or to share with household this holiday season!
Extra Maple Sweetened Desserts
Love maple and pecans? Attempt our crisp Spiced Nuts recipe made with granulated maple syrup this season too! They make an ideal appetizer or reward.
Key Substances For This Recipe
Pecans
You’ll want two cups of pecan halves (divided) for this recipe. A few of them are chopped and the remaining (1 cup) is reserved to make use of for the highest of the tart.
Complete Grain Flour
You should utilize complete wheat pastry flour, complete wheat flour or white complete wheat flour.
Dried Cherries
I actually love the distinction of the tart cherries with the wealthy nut taste. If you happen to can’t discover them use dried cranberries.
Maple Syrup
The vast majority of the sweetness on this recipe comes from maple syrup. Be certain to make use of pure maple syrup, not pancake syrup which is an artificially flavored corn syrup product.
There are 4 ranges of maple syrup all of that are Grade A. For the strongest maple syrup taste use Grade A Darkish Sturdy or Additional Darkish Robust. If you happen to can’t discover the darker grades, Amber Wealthy will work too. And lastly, whereas the tart will come out positive with Golden Delicate syrup it is not going to have a lot maple taste.
Rum
A splash of rum is added for a festive contact. You should utilize vanilla extract as an alternative. If you don’t cook dinner with alcohol search for alcohol free vanilla extract.
Further Substances
You’ll additionally want sugar, all-purpose flour, salt, and darkish brown sugar to spherical out the dry elements. The ultimate moist elements embody eggs (and egg yolk), butter, a impartial cooking oil similar to avocado or canola oil (preferably organic), and chilly water.
Step-By-Step Directions For This Pecan and Cherry Tart
Step 1: Preheat and Prep
Preheat the oven to 400 levels F and place a 9-inch tart pan with a detachable backside on a baking sheet. Coat the pan evenly with cooking spray.
Step 2: Make Crust
- Tempo half a cup of the pecans and sugar in a meals processor fitted with a metal blade attachment, after which course of till the pecans are the consistency of tough meal.
- Add the whole-wheat pastry flour, 3 tablespoons of all-purpose flour, and ¼ teaspoon of salt. Pulse till it’s all mixed.
- In a separate bowl, stir one egg yolk, 1 tablespoon of melted butter, and canola oil.
- With the meals processor motor operating, drizzle the yolk combination by means of the feed tube and course of it till it’s utterly blended in. Drizzle in water with the motor operating after which pulse simply till the combination clumps collectively.
Step 3: Kind and Blind Bake the Crust
Switch the combination to the ready pan; unfold it evenly after which press firmly into the underside and up the facet to type a skinny crust. Prick everywhere in the crust with a fork and switch it to the oven.
Bake, urgent down with the again of a fork provided that it begins to puff, till it’s dry and barely golden alongside the perimeters. This could take about 10 to 13 minutes.
Take away the tart crust from the oven and scale back the oven temperature to 350 levels F. Whereas the crust is sizzling, brush the remaining 1/2 teaspoon of flour over the crust with a pastry brush to fill in any holes or cracks.
Step 4: Combine the Tart Filling
- Whereas the crust is baking, whisk the maple syrup, brown sugar, rum, the remaining salt, the remaining eggs, and the remaining butter in a medium bowl.
- Put aside 1/4 cup of the maple combination for glazing the pecans that may high the tart. (Left picture)
- Chop 1/2 a cup of the pecan halves and add them to the medium bowl with the bigger quantity of the maple combination. Stir within the cherries. (Proper picture)
- Then, combine the reserved 1/4 cup of the maple combination in a small bowl with the remaining 1 cup of the pecans halves for the highest of the tart.
Step 5: Bake the Tart
Unfold the cherry and chopped pecan combination contained in the baked crust, and prepare the pecan halves decoratively excessive of the tart. Drizzle any of the remining maple combination over the tart.
Bake the tart till it now not jiggles when gently shaken, the highest is evenly cracked, and the filling is about up. This could take 35 to 40 minutes.
Cool the tart competely, for a minimum of 1 hour, and take away the perimeters of the pan.
FAQs and Knowledgeable Suggestions
A tart is made in a tart pan with a detachable facet and brief 1-inch or so facet crust. The crust is brief and cookie-like and pressed into the pan. Pie is made in a pie plate or pie pan with the crust rolled out after which transferred to the pan. The crust is deeper. Pies usually have a high crust, crumb high or decoratvie high. Tarts don’t all the time have high crust, but when they do they’re mostly lattice kind crusts.
The tart could be saved at room temperature for twenty-four hours after baking. After that, cowl and maintain within the fridge. Carry to room temperature earlier than serving.
Further Vacation Dessert Recipes To Attempt
Thanks a lot for studying! In case you are new right here, you might have considered trying to enroll in my email newsletter to get a free weekly menu plan and the most recent recipes proper to your inbox. If you happen to make this recipe, please come again and go away a star ranking and overview. I might love to listen to what you thought!
Glad Cooking! ~Katie
Description
Pecan Pie will get a wholesome make-over and is become a No-Corn Syrup Maple Pecan Tart with dried cherries. It has a Complete-grain nut crust, sweetened with pure maple syrup. Plus cherries and rum are added in for a enjoyable twist on the traditional.
- 2 cups pecan halves, divided
- 1 tablespoon sugar
- ¾ cup whole-wheat pastry flour
- 3 tablespoons plus 1/2 teaspoon all-purpose flour, divided
- ½ teaspoon salt, divided
- 2 eggs, plus 1 egg yolk
- 2 tablespoons unsalted butter, melted, divided
- 1 tablespoon avocado oil or natural canola oil
- 3 tablespoons chilly water
- ½ cup maple syrup, ideally Grade A Darkish Amber
- ½ cup darkish brown sugar
- 2 teaspoons darkish rum
- ½ cup dried cherries
- Preheat oven to 400 levels F. Place a 9-inch tart pan with detachable backside on a baking sheet and coat evenly with cooking spray.
- Place ½ cup pecans and sugar in a meals processor fitted with metal blade attachment. Course of till the pecans are the consistency of tough meal. Add whole-wheat pastry flour, 3 tablespoons all-purpose flour and ¼ teaspoon salt and pulse till mixed. Stir 1 egg yolk, 1 tablespoon melted butter and canola oil in a small bowl. With the meals processor motor operating, drizzle yolk combination by means of the feed tube and course of till utterly blended in. Drizzle in water with the motor operating after which pulse simply till combination clumps collectively.
- Flip combination out into the ready pan; unfold evenly and press firmly into the underside and up sides to type a skinny crust. Prick throughout with a fork and switch to the oven. Bake, urgent down with the again of a fork provided that it begins to puff, till dry and barely golden alongside the perimeters, 10 to 13 minutes.
- In the meantime, whisk maple syrup, brown sugar, rum, the remaining ¼ teaspoon salt, the remaining 2 eggs and the remaining 1 tablespoon butter in a medium bowl. Put aside ¼ cup of the maple combination for glazing the pecans for the highest of the tart. Chop 1/2 cup of the pecan halves and add to the medium bowl with the bigger quantity of maple combination. Stir within the cherries. Combine the reserved ¼ cup maple combination in a small bowl with the remaining 1 cup of the pecan halves for the pecans for the highest of the tart.
- Take away the tart crust from the oven and scale back oven temperature to 350 levels F. Whereas the crust is sizzling, brush the remaining 1/2 teaspoon flour over the crust with a pastry brush to fill in any holes or cracks. Unfold the cherry and chopped pecan combination within the baked crust. Organize pecan halves decoratively excessive of the tart. Drizzle any remaining maple combination over the tart. Bake the tart till it now not jiggles when gently shaken, the highest is evenly crackled and the filling is set-up, 35 to 40 minutes. Cool utterly, a minimum of 1 hour and take away the perimeters of the pan.
- Prep Time: 25 minutes
- Class: dessert
- Methodology: baking
- Delicacies: American
Diet
- Serving Dimension: 1/10 tart
- Energy: 320
- Sugar: 27 g
- Sodium: 135 mg
- Fats: 19 g
- Saturated Fats: 3 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4.6 g
Key phrases: maple pecan tart,pecan tart with out corn syrup,pecan cherry tart
Concerning the Writer
Katie Webster
Katie Webster studied artwork and images at Skidmore School and is a graduate of the New England Culinary Institute. She has been knowledgeable recipe developer since 2001 when she first began working within the take a look at kitchen at EatingWell journal. Her recipes have been featured in quite a few magazines together with Form, Health, Mother and father and a number of other Edible Communities publications amongst others. Her cookbook, Maple {Quirk Books} was printed in 2015. She launched Wholesome Seasonal Recipes in 2009. She lives in Vermont along with her husband, two teenage daughters and two yellow labs. In her free time, you could find her on the gymnasium, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial backyard.
