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You are here: Home / Desserts / Maple Pecan Tart Filling

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Maple Pecan Tart Filling

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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. Gluten-Free Pecan Filling in my tart shells and baked.

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. Nonetheless, 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, 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. Check out Gluten-Free Southern Recipes.

Nutritional Facts are 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

Ingredients:

  • 1 recipe of  Gluten-Free Tart Crust
  • 1 3/4 cups 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.Pecans added to the tart crustsAdditionally, 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.Maple Pecan Tart Filling blending the eggs, sugar, butter and tapiocaNext, place approximately 1/4 cup of egg mixture on top of the chopped pecans in each tart pan filled with uncooked dough. Maple Pecan Tart Filling ready to go in the ovenLastly, place in oven and bake 15 – 30 minutes.Gluten-Free Pecan Filling inside a tart crust

Gluten-Free Pecan Filling inside a tart crust
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5 from 1 vote

Maple Pecan Nut Filling

Maple Pecan Tart Filling Recipe this is a classic, and iconic Southern dessert with roasted pecans. Perfect for the fall holidays or anytime.
Course Dessert
Cuisine American
Keyword Best Filling For Pecan Pie, Best Filling For Pecan Tarts, Celiac Recipe, Celiac Recipes, Christmas Dessert, Christmas Recipe, Classic Recipe, Dessert, Dessert Recipe, Fall Recipes, Filling, Filling For Best Pecan Pie, Filling For Best Pecan Tarts, Gluten Free Recipe, Gluten Frei, Gluten Fri, Gluten Fritt, Gluten-Free, Gluten-Free Diet, Grain Free Recipe, Grain-Free, Iconic Recipe, Made with Real Maple Syrup, Maple, Maple Syrup, No Wheat, No Wheat No Problem, Old Fashioned Gluten-Free Pecan Pie Filling, Old Fashioned Pecan Pie Filling, Old Fashioned Pecan Pie Filling Recipe, Pecan, Pecan Pie, Pecan Pie Filling, Pecan Pie Filling For Pie Crust, Pecan Pie Filling For Pie Or Tarts, Pecan Pie Filling Recipe, Pecan Pie For Tarts Pecipe, Pecan Tart, Pecan Tart Filling For Tarts, Pie Filling, Recipe, Refined Sugar Free, Retro Recipe, Roasted Pecans, Southern Recipe, Thanksgiving Dessert, Thanksgiving Recipe, Vintage Recipe, Whipped Cream Dispenser Recipe, Winter Recipe
Prep Time 5 minutes minutes
25 minutes minutes
Total Time 30 minutes minutes
Servings 8 servings
Calories 314kcal
Author LaRena Fry

Equipment

" class="wprm-recipe-equipment-link" target="_blank">mixing bowls
" class="wprm-recipe-equipment-link" target="_blank">Measuring Spoonscups
4 Mini Quiche or Tart Pans
" class="wprm-recipe-equipment-link" target="_blank">Spatula

Ingredients

  • 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 maple sugar
  • 1/8 tsp pink salt
  • 1 tsp real vanilla
  • 1/4 cup butter
  • 2 ts[ tapioca flour

Instructions

  • 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.  
    1 3/4 cup chopped toasted pecans
  • Add Tart Crust to your oiled tart pans.  
    1 whole recipe of 1 recipe of  Gluten-Free Tart Crust
  • 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.
    3 whole eggs, 1/2 cup real maple syrup, 1/8 tsp pink salt, 1 tsp real vanilla, 1/3 cup maple sugar
  • Next blend in the butter don't worry that it will leave little flakes of butter they will melt as it bakes.
    1/4 cup butter
  • Lastly, add tapioca flour a teaspoon at a time.
    2 ts[ tapioca flour
  • Place approximately 1/4 cup of egg mixture on top of the chopped pecans in each tart pan filled with uncooked dough.
  • Place filled tarts in the oven and bake for 20 - 25 minutes.

Notes

Nutrition Facts
Servings 8.0
Amount Per Serving
Calories 314
% 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 %
Calcium 5 %
Iron 8 %
* 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.

Nutrition

Serving: 8servings | Calories: 314kcal | Carbohydrates: 23g | Protein: 5g
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Comments

  1. popsiclesociety says

    November 28, 2018 at 3:05 pm

    Looks really delicious ?

    • LaRena’s Corner says

      November 28, 2018 at 3:50 pm

      It is. Thanks so much for commenting. Let me know if you try the recipe.

      • Dianne says

        December 2, 2019 at 6:28 pm

        A little confused about the monk fruit sugar vs. maple sugar. Are the the same, or is it either/or?

      • LaRena’s Corner says

        December 4, 2019 at 12:17 am

        Hey Dianne,

        You use both as the combination is like white sugar and brown sugar creating a unique flavor profile.
        Thanks so much for asking. Have a wonderful day!
        LaRena

  2. sunipukadiyil says

    November 29, 2018 at 1:34 am

    Looks so nice

  3. Deborah says

    November 25, 2020 at 12:57 pm

    5 stars
    These pecan tarts look amazing. ANd they are gluten free! Wow. I will be sure to share this with my GT friends. Thank for sharing this recipe.

Trackbacks

  1. Chopped Chocolate Cookies - LaRena's Corner Chocolate Cookie says:
    January 18, 2019 at 4:50 pm

    […] issues. I have autoimmune illnesses. During Thanksgiving, I had  Marshmallow Pumpkin King Pie, Festive Pecan Tarts and I have been having cookies. Can you believe I had no weight […]

5 from 1 vote

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©© [LaRena Fry] and [LaRena’s Corner], [ 2018-2025]. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to [LaRena Fry] and [LaRena’s Corner] with appropriate and specific direction to the original content.

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COPYRIGHT © 2018-2025 LaRena’s Corner ©©  Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to [LaRena Fry] and [LaRena’s Corner] with appropriate and specific direction to the original content.

 

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