Pecan, Walnut, & Almond Tart

Not sure what the weather is like where you live, but it’s cold, cold, cold where I’m at. In times like this, I like to eat something warm, sweet, and comforting. This all calls for a tart pie! Yes, l love tart pies. Well, any pie really.

I am not a fan of nuts in ice cream, but I love eating them in most baked goods for some odd reason. I think because it’s either toasted or baked right in and the nutty flavor is enhanced. LOVE it.

Pecans are by far my favorite nuts to add to cakes and/or tarts…especially when they are toasted! DELISH…I can already taste it and so can you! Here’s a recipe I made for this yummy pecan, walnut, and almond tart. Hope you like it as much as I enjoyed making it and eating it. 😉

Happy Holiday to you!

Deborah. ❤

Ingredients:

crust:

1 cup ground walnuts
1 pinch of ground cardamom
10 pitted and chopped dates
½ cup coconut flour, sifted
3 tbsp. unsalted butter, melted

filling:

½ cup ground pecans
½ cup ground walnuts
½ cup ground almonds
½ cup light brown sugar
1/8 tsp. salt
3 large eggs (room temperature)
1 cup pure maple syrup
¼ cup (½ stick) of unsalted butter (room temperature)

toppings:

1/3 cup of whole pecans

Instructions:

crust:

Set and preheat oven to 350 degrees.
Add all of the crust ingredients into a large mixing bowl, then mix well until all ingredients are fully incorporated.
Grease tart pan with butter or baking spray.
Pour mixed ingredients into the tart pan, then evenly press them into the pan.
Place in refrigerator while you make the filling.

filling:

In a stand mixer, add butter and sugar, then mix well at medium speed.
Add maple syrup, eggs, and salt, then mix well.
Add the ground nuts, then mix until fully incorporated.
Pour filling into the tart pan, then add whole pecans in the pattern design of your choice. (Tip: Carefully place the pecans on top of filling, don’t press too hard or pecans will fully immerse into the filling.)
Place the tart pan onto a baking sheet pan for added support, then place in the middle to lowest level metal oven rack in the oven.
Bake in a preheated oven at 350 degrees for 30 to 40 minutes. Rotate baking sheet pan at the halfway mark to cook tart evenly.
After tart is fully baked, carefully remove the baking sheet with a tart pan from oven onto a heatproof table surface. Leave tart on the metal cooling rack for at least 15 to 30 minutes or until fully cooled.
Eat and enjoy! ❤