Consider this tart a welcome alternative—or an addition—to pecan pie at Thanksgiving. The recipe is virtually the same, but with walnuts filling in for half the pecans, and maple syrup replacing the corn syrup. You can incorporate other nuts, such as almonds and hazelnuts, as long as the total volume remains the same.
Recipe information
Yield
Makes one 9-inch tart
Ingredients
Preparation
Step 1
Preheat oven to 350°F. On a lightly floured surface, roll out dough to an 11-inch round. Fit into bottom and up sides of a 9-inch tart pan with a removable bottom. Trim excess dough flush with rim.
Step 2
In a medium bowl, whisk together eggs, sugar, and salt; whisk in maple syrup. Add nuts, and mix to combine thoroughly. Place tart pan on a parchment-lined rimmed baking sheet, and pour in filling. Bake until filling is set and crust is slightly golden, 55 minutes to 1 hour. Transfer to a wire rack and let cool completely in pan. Unmold before serving.
