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Maple Pecan Tart with Dried Cherries
Maple Pecan Tart with Dried Cherries
8 Reviews
From: EatingWell Magazine, November/December 2011
This pecan tart gets added tang from dried cherries. Instead of corn syrup, which is found in most pecan pie recipes, we've opted for maple syrup. If you can find it, choose dark amber or grade B, because it has the richest maple flavor. The crust, made with heart-healthy pecans and canola oil, couldn't be easier to whip together. Just blend it in the food processor and pat it into your tart pan.
- By: Katie Webster EatingWell Recipe Contributor
Ingredients 10 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
- 1 large egg yolk
- 3 tablespoons unsalted butter, melted, divided
- 2 tablespoons canola oil
- 1 tablespoon water
- 2 cups pecan halves, divided
- 1 tablespoon granulated sugar
- 1 cup plus 2 tablespoons all-purpose flour
- ½ teaspoon salt, divided
- 2 large eggs
- ½ cup pure maple syrup
- ½ cup packed dark brown sugar
- 2 teaspoons dark rum (optional)
- ⅓ cup dried cherries, chopped
Preparation
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Active
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Ready In
- Preheat oven to 400°F. Generously coat a 9-inch tart pan with removable bottom with cooking spray.
- Combine egg yolk, 2 tablespoons melted butter, oil and water in a small bowl. Process ½ cup pecans and sugar in a food processor to the consistency of coarse meal. Add flour and ¼ teaspoon salt and pulse until combined. Drizzle the yolk mixture through the feed tube while pulsing and pulse just until the mixture is combined.
- Spread the mixture evenly into the prepared pan, pressing it firmly into the bottom and all the way up the sides to form a crust. Place on a baking sheet. Bake until dry and just beginning to brown on the edges, 12 to 14 minutes.
- Meanwhile, whisk eggs, maple syrup, brown sugar, rum (if using), the remaining 1 tablespoon butter and the remaining ¼ teaspoon salt in a medium bowl. Transfer ¼ cup of the mixture to a small bowl. Chop ½ cup pecans and add to the medium bowl. Stir in cherries. Mix the remaining 1 cup pecans with the reserved maple mixture.
- Remove the tart crust from the oven. Reduce the oven temperature to 350 degrees .
- If there are any cracks in the crust, sprinkle with a little flour and use a dry pastry brush to "seal" the flour into the cracks. Evenly spread the filling in the crust. Arrange the maple syrup-coated pecans decoratively on top and drizzle with any remaining maple mixture.
- Bake the tart until it no longer jiggles in the center when gently shaken, 25 to 30 minutes. Let cool on a wire rack for about 20 minutes. Remove the sides of the pan (use a butter knife to gently loosen the tart from the pan sides if it sticks in spots). Let cool completely, about 40 minutes more.
- Make Ahead Tip: Cover and refrigerate for up to 1 day. Serve at room temperature.
- Equipment: 9-inch tart pan with removable bottom
- Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
- Serving size: 1 slice
- Per serving: 353 calories; 22 g fat(4 g sat); 2 g fiber; 36 g carbohydrates; 5 g protein; 53 mcg folate; 65 mg cholesterol; 21 g sugars; 20 g added sugars; 348 IU vitamin A; 0 mg vitamin C; 47 mg calcium; 2 mg iron; 136 mg sodium; 157 mg potassium
- Carbohydrate Servings: 2½
- Exchanges: 1 starch, 1½ other carbohydrate, 4 fat
Reviews 8
November 23, 2014
By: EatingWell User
Phenomenal alternative to karo syrup pie!
Wondering last fall what our founding fathers used to make a Pecan Pie before the advent of karo syrup? Made this for Thanksgiving 2013 and it received rave reviews! Used ghee instead of butter and used an all purpose GF flour blend, the crust was delicious, the filling delightful and refreshing. No, not sugar free, but arguably a terrific alternative to karo syrup laden holiday pies!
Pros: Delicious; Easily GF, DF adaptable
February 27, 2013
By: EatingWell User
Delicious moist, not too sweet comfort food!
We live in the Netherlands, and we never had pecan pie before. Although by b/f thought it could use some more sweetness I thought it was devine! Its so moist and I would definitely call it comfort food. Nothing like any pie we ever tasted.
Pros: its more healthy than regular pies
Cons: some find it not sweet enough
January 25, 2013
By: EatingWell User
Absolutely wonderful
It is such a good idea to replace corn syrup with maple syrup that I don't know why I didn't think of it myself. I did not use the cherries (husband grew up in GA and would not approve). My entire family loved this pie. The crust was incredibly simple, so you don't have to have pie making expertise to do a great job with this pie.
Pros: crust is easy, wonderful maple flavor
Cons: not as much goo as typical pecan pie
November 21, 2012
By: EatingWell User
Even my sainted mother would approve
My sainted mother's recipe for Pecan Pie was basically from her 1945 Better Homes and Gardens cookbook, but she tweaked it over the years. The key difference in its texture was creaming the butter and sugar before adding the eggs and corn syrup, and it was an awesome Pecan Pie. But this recipe, with the pecans in the crust; the deep maple flavor; and the tang of the cherries, really lives up to the sub-head Pecan Pie grows up.
I chop the cherries and let them marinate in the liquor, which makes those flavor notes more intense. Dark rum is good; this time around I'm using Mezcal, which is a bit lighter, but the smell tells me it will complement the maple beautifully.
AND YOU MUST USE DARK AMBER MAPLE SYRUP! Otherwise, you've just got a plain old pecan pie in a better crust.
Pros: rich, intense, flavorful, depth of texture
January 17, 2012
By: EatingWell User
I did some changes.. Chopped Cranberries in place of Cherries,, Lite Karo in place of Maple syrup.. didn't pack the brown sugar,, just a little less then called for.. husband loved it..
November 29, 2011
By: EatingWell User
Best Pecan Pie ever
*NOTE: I made this more traditional, no cherries/rum.
I was hesitant to say the least. I came searching for an option as I had no corn syrup for our Thanksgiving Pie. I have to tell you I came back to be sure I saved this recipe and to assure others, this is phenomenal. My mother, the extreme picky pecan pie eater loved it. The depth of flavor was great. It was simple, easy and delicious.
Pros: Easy, all natural, great tasting choice
Cons: None
November 17, 2011
By: EatingWell User
Better than Pecan Pie
I was skeptical and made a tester to take to work- it was a winner hands down. I didn't think it would compare to traditional pecan pie, but the flavor is the same only deeper and richer. I thought the cherries might be distracting, but they added added to the flavor and texture.
November 12, 2011
By: EatingWell User
Sour and sweet
This pie is very easy to make with not many steps. I used michigan cherries and it turned out great, both sweet and sour. The top caramelizes like traditional pecan pie and is just as rich, but the cherries and maple syrup add a really unique taste. Made it for thanksgiving instead of pumpkin pie this year and served it with whipped cream.
