Maple Walnut Pecan Tart
APRIL 07, 2022
By CHEF KEN
Yield: 8-10 slices
Use a 11″ loose bottom tart pan for this flavorful tart.
Use a 11″ loose bottom tart pan for this flavorful tart.
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Ingredients
Crust
- 1 ½ cup roasted almonds
- 1 ½ cups rice crispy style Cereal
- 1 – 1 ½ tablespoons maple syrup
- ¼ cup apple sauce
- ¼ teaspoon almond extract
Filling
- ½ cup cashews
- 3 tablespoons cornstarch
- ½ teaspoon baking powder
- ¾ cup water
- 1 cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup whole walnuts
- 1 cup whole pecans
Instructions
- Preheat oven to 375°F.
Make Crust
- Put all ingredients into a food processor and process to a coarse mixture that sticks together.
- Turn out crust mixture into 11” tart pan.
- Evenly coat the bottom, then work the crust to be slightly higher at the edges.
- Refrigerate crust.
Make Filling
- Put cashews and cornstarch in a blender and pulse until cashews are finely ground.
- Slowly pulse in the water.
- With blender turned off, scrape down sides of blender with a stiff spatula as needed to push cashews back down near the blades.
- Add next three ingredients and blend well.
Prepare Tart
- Sprinkle walnuts and pecans into chilled tart shell so they are evenly mixed.
- Place filled tart shell onto a thin baking sheet.
- Pour syrup mixture into tart shell and push nuts down so they are evenly coated, then place shell (and baking sheet) in oven.
- Bake for fifteen minutes at 375°F and then lower heat to 325°F for another fifteen minutes or until the tart is browned, firm, and slightly cracked on top.
- Remove tart from the oven and allow to cool and settle before serving. Serve tart warm or at room temperature.
