Servings: 8 to 10
For a delicious riff on pecan pie, look no further than this sweet, earthy tart. Toasting the nuts helps release their oils and intensify their flavor; it also helps keep them crisp in the sugary filling. Be sure to use maple syrup and maple extract labeled “all-natural” or “pure” for real, not artificial, maple flavor.
Make Ahead Tips
The dough disks can be refrigerated up to 2 days, wrapped tightly in 2 layers of plastic wrap.
The dough can be frozen for up to 2 weeks: Put the plastic-wrapped dough in a zip-top bag, seal, and freeze. Thaw the dough overnight in the refrigerator before proceeding with the recipe.
The finished tart can be wrapped in 2 layers of plastic wrap and stored for up to 2 days at room temperature.
The finished tart can be frozen for up to 2 weeks: Transfer it to a 10-inch cardboard cake round, wrap tightly in 2 layers of plastic wrap and then in foil, and freeze. Up to 10 hours before serving, remove the foil but not the plastic wrap from the tart and thaw at room temperature. When completely thawed, remove the plastic wrap. For freshly baked flavor, warm the tart in a 300°F oven for 10 to 15 minutes. Cool completely before slicing.
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the toasted walnuts and maple combination is delicious. Perfect for an ending to a fall meal
The tart was received enthusiastically! I used a combination of pecans, walnuts, macadamia nuts and pine nuts instead of just the walnuts. Delicious, but very rich - a small sliver is plenty!
I made just the crust part of this recipe. Easy to work with, browned beautifully, tasty. Next time I will try it with less butter, otherwise no changes.
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