MAPLE-NUT TART

MAPLE-NUT TART image

Categories Nut

Yield 8 SERVINGS

Number Of Ingredients 8

Previous Next

ALL-PURPOSE FLOUR, FOR ROLLING
1 RECIPE OUR FAVORITE PIE CRUST
2 LARGE EGGS
1/4 CUP PACKED LIGHT-BROWN SUGAR
1/4 TEASPOON SALT
1 CUP PURE MAPLE SYRUP
1 1/2 CUPS PECAN PIECES
1 1/2 CUPS WALNUT PIECES

Steps:

PREHEAT OVEN TO 350. ON A LIGHTLY FLOURED PIECE OF WAXED OR PARCHMENT PAPER, ROLL DOUGH INTO A 12-INCH CIRCLE. CAREFULLY FIT INTO A 9-INCH REMOVABLE-BOTTOM TART PAN, GENTLY LOWERING DOUGH INTO BOTTOM AND SIDES OF PAN WITHOUT STRETCHING. ROLL ROLLING PIN OVER EDGE OF TART PAN TO CUT OFF EXCESS DOUGH (DISCARD EXCESS); SET TART SHELL ASIDE. I A MEDIUM BOWL, WHISK TOGETHER EGGS, SUGAR, AND SALT; WHISK IN MAPLE SYRUP. ADD NUTS, AND MIX FILLING OT COMBINE. PLACE TART PAN ON A RIMMED BAKING SHEET, AND POUR IN FILLING. BAKE TART UNTIL FILLING IS SET AND CRUST IS SLIGHTLY GOLDEN, 55 TO 60 MINUTE. COOL COMPLETELY IN PAN. REMOVE TART FROM PAN BEFORE SERVING.