Pecan Pie Tart

You wouldn't believe me if I said that the filling for this recipe tastes like traditional Pecan Pie. Here's why you wouldn't; there is absolutely no flour, corn syrup or artificial sugar in it. "But what gives it it's buttery, rich flavour?" you may ask. The answer is maple syrup.
Yes, there is about a cup of maple syrup in this recipe which makes it all natural and still taste delicious! On the other hand my crust is a different story, which you can substitute as you please to make this recipe fully gluten free and grain free. So, get your sleeves rolled up and put on an apron because it's baking time! You will need approximately 8 ounces of dough for this recipe. This recipe is adapted by Deliciously Organic.

Pecan Pie Tart

Makes one, 14" x 4.5" tart


1 cup                     maple syrup
1/2 cup                  coconut sugar
2 tbsp                    butter
3 eggs
1 tsp                      vanilla
1/4 tsp                   salt
1 cup                     whole pecan halves

Preheat oven to 400 degrees. Heat maple syrup over medium heat in a medium saucepan. Simmer syrup for about 10 minutes on low heat. While syrup is simmering, place sugar and butter in a heatproof bowl. Once the syrup is done, pour immediately over the sugar and butter. Let stand for a minute then whisk to combine. In a separate bowl lightly beat eggs and vanilla together with a fork. While whisking constantly, pour the egg mixture into the maple syrup mixture slowly (it's ok if the egg has curdled). Pour mixture into the prepared crust and top decoratively with pecans. bake for 15 minutes. Reduce heat to 350 degrees and bake for another 15 minutes. Popping air bubbles in the filling as they form. The entire filling should be really puffy, don't worry, it will settle. Let cool, serve, and enjoy!

 I encourage you to try this recipe. I assure you it tastes exactly like pecan pie, maybe even a little better. The maple syrup is a beautiful touch to this fall festive treat.
And sorry for my absence, I will be sure to make up for it in the following months!

Elanne Boake