Maple Pecan Tart with Dried Cherries

November/December 2011

Your rating: None Average: 3.7 (86 votes)

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.

Maple Pecan Tart with Dried Cherries

8 Reviews for Maple Pecan Tart with Dried Cherries

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!

Delicious; Easily GF, DF adaptable
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.

its more healthy than regular pies
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.

crust is easy, wonderful maple flavor
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.

rich, intense, flavorful, depth of texture

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..


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