Maple Pecan Tart Filling is the perfect addition to any dessert table. With a wonderfully flaky crust and caramel inside with a nice crunch of roasted pecans. Indeed, this is a new spin on this vintage and classic Southern dessert. No holiday celebration can be without this iconic dessert. Take a trip down memory lane with this gluten-free version.
Needless to say, I am so pleased that I am able to recreate recipes that I used to eat and turn them into grain-free and refined sugar-free. Furthermore, it is a delight to be able to enjoy dessert with my family.
Incidentally, most Pecan Pie recipes are overly sweet to me. None the less, this tart filling is sweet but not too sweet. It is, therefore, that I roasted my pecans before making this pie. At any rate, my husband doesn’t normally care for pecan pie because he feels it is too sweet. However, he really liked this tart. Nonetheless, I was really worried this pie would not turn out as most recipes have some sort of corn syrup in them. Nevertheless, I am beyond pleased that this recipe turned out and that it is super tasty. Use this filling with my Gluten-Free Tart Crust, Graham Cracker Like Crust, Pie Crust: Grain Free, Dairy Free, Tigernut Flour Pie Crust, Almond Flour Crust.
This recipe makes filling for 4 four-inch tarts which I cut into two or one 8 inch pie. Tapioca Flour can be found at Amazon.
Nutritional Facts based on 8 servings or 1/2 a tart per serving. To get full nutritional facts simply add the crust and filling together.
Maple Pecan Tart Filling
- 1 recipe of Gluten-Free Tart Crust
- 1 3/4 cup chopped roasted pecans
- 3 eggs
- 1/2 cup maple syrup
- 1/3 cup maple sugar
- 1/8 teaspoon pink salt
- 1 teaspoon vanilla
- 1/4 cup butter
- 2 teaspoons tapioca
First, preheat the oven to 350. Secondly, Oil 4-inch tart pans. Thirdly, roast pecans in the oven for approximately 5 minutes. Remove pecans from oven and allow to cool before using.
Next, place toasted pecans into a food processor and finely chop. Add Tart Crust to your oiled tart pans. Place 1/4 cup or of chopped pecans in each tart pan with tart dough.Additionally, combine eggs maple syrup, maple sugar, salt, and vanilla. Next blend in the butter don’t worry that it will leave little flakes of butter they will melt as it bakes. Lastly, add tapioca flour a teaspoon at a time.Next, place approximately 1/4 cup of egg mixture on top of the chopped pecans in each tart pan filled with uncooked dough. Lastly, place in oven and bake 15 – 30 minutes.
Maple Pecan Nut Filling
- 1 whole recipe of 1 recipe of Gluten-Free Tart Crust
- 1 3/4 cup chopped toasted pecans
- 3 whole eggs
- 1/2 cup real maple syrup
- 1/3 cup monk fruit sweetener
- 1/8 tsp pink salt
- 1 tsp real vanilla
- 1/4 cup butter
- 2 ts[ tapioca flour
- First, preheat oven to 350.
- Second, Oil 4-inch tart pans.
- Thirdly, roast pecans in the oven for approximately 5 minutes.
- Remove pecans from oven and allow to cool before using.
- Next, place toasted pecans into a food processor and finely chop.
- Add Tart Crust to your oiled tart pans.
- After pecans are chopped place 1/4 cup or slightly more of chopped pecans in each tart pan with tart dough.
- Additionally, combine eggs maple syrup, maple sugar, salt, and vanilla.
- Next blend in the butter don't worry that it will leave little flakes of butter they will melt as it bakes.
- Lastly, add tapioca flour a teaspoon at a time.
- Place approximately 1/4 cup of egg mixture on top of the chopped pecans in each tart pan filled with uncooked dough.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 24 g||38 %|
|Saturated Fat 6 g||28 %|
|Monounsaturated Fat 12 g|
|Polyunsaturated Fat 6 g|
|Trans Fat 0 g|
|Cholesterol 85 mg||28 %|
|Sodium 61 mg||3 %|
|Potassium 143 mg||4 %|
|Total Carbohydrate 23 g||8 %|
|Dietary Fiber 2 g||9 %|
|Sugars 18 g|
|Protein 5 g||9 %|
|Vitamin A||6 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|