My new adoration of pies has lead to the lovely pecan pie. It worked out quite well. I used the pastry recipe from the cherry pie because it was so easy. It was a bit sweet but still- awesome. Recipe from
Make the candied nuts
- 2/3 cup chopped pecans
- 1/2 cup chopped hazelnuts
- 1/3 cup sugar
- 1/4 cup water
Preheat oven to 375 F.
Spray a large baking sheet liberally with non-stick cooking spray.
Put the nuts in a bowl.
In a pot, heat the sugar and water to a bowl. Immediately remove and pour over nuts. Mix to coat. Spread nuts evenly over baking sheet and bake 10 minutes, checking every 5 minutes to make sure they don’t burn. Remove and cool completely.
Make the Filling:
- 1/4 cup flour
- 1/2 cup maple syrup
- 1/2 cup honey
- 3/4 cup light brown sugar
- 1/2 tsp salt
- 3 large eggs
- 12 TBS Promise Healthy Heart margarine, melted (*This recipe is by no means “healthy”. But I ran out of butter so I used what I had on hand and that was the margarine. It worked GREAT!)
Put the flour, syrup, honey, sugar, and salt into a mixing bowl and mix until combined. Add eggs and beat until smooth. Add the melted margarine (or butter) and mix until that is combined. *If you don’t use right away, you can refrigerate this for up to 2 days.
Assembly for 1 Tart to serve 10
- 1/2 cup white chocolate chips
- 1/2 cup semi sweet chocolate chips *or use all chocolate chips
Remove one of the sweet tart dough discs from fridge and roll out with a little bit of flour to about 1/4 inch thick and large enough to fill a 9” tart pan. *I sprayed my tart pan with non-stick spray to make getting the finished tart out very easy.
Put the pan with the tart dough back in the fridge for 30 minutes.
Preheat oven to 350 F.
Remove tart shell and put all the chocolate (white and semi sweet) in the bottom of the tart shell. Top with the candied nuts. Pour the filling mixture over all the chips and nuts and bake for 30 to 40 minutes. Filling with be nicely brown, somewhat set, but still soft in the middle. Let cool before serving.