The final installment of A Gluten-Free Holiday is taking place today at Simply Sugar and Gluten Free with a theme of Holiday Desserts. I’ve had such fun participating in this event! Every week, gluten-free bloggers have shared their recipes for everything from edible gifts to breakfast and brunch ideas. It’s so inspiring to see such creative holiday recipes week after week.
While I’m a bit bummed that today marks the finale of this terrific event, I’m thrilled to be bringing you a recipe today for a gluten-free, refined sugar-free, dairy-free dessert that will knock your stockings off! I’m not much of a pecan pie fan—it’s always far too tooth-achingly sweet for my tastes—but this tart has won my heart. Who needs corn syrup and loads of sugar when you can savor natural sweetness from dark maple syrup and buttery richness from the pecans?
I’m serious. This is one of the best desserts I’ve made in quite a while. I actually wrote the recipe a few weeks before Thanksgiving, but have been saving it for weeks to share especially for this event. I hope you’ll give it a try sometime soon. If not for Christmas, then perhaps as a mouthwatering treat sometime later this winter.
Trust me. You won’t be sorry.
Maple Pecan Tart
Makes one 9-inch tart
For the crust:
¾ cup teff flour
½ cup arrowroot starch
½ cup pecan halves
1 tbs. coconut sugar (also called palm sugar)
1 tsp. ground cinnamon
½ tsp. sea salt
4 tbs. coconut oil, room temperature (not melted)
3 tbs. water
For the filling:
1 ¼ cup pecan halves, divided
2 large eggs
2 large egg whites
¼ cup coconut sugar
½ cup dark maple syrup
1 tbs. apple cider vinegar
2 tsp. vanilla extract
Pinch of sea salt
Preheat oven to 350 degrees F.
Make the crust: in a food processor fitted with the steel blade, combine teff flour, arrowroot starch, pecans, coconut sugar, cinnamon, and salt. Process until pecans are finely ground. Add coconut oil and process until mixture looks like damp sand. Add water and process until incorporated into dry ingredients and mixture holds together when pinched with two fingers, about 20-30 seconds.
Press mixture firmly and evenly into the bottom and up the sides of a 9-inch tart pan. Place tart pan on a rimmed baking sheet and bake for 10-12 minutes. Remove from oven and increase temperature to 375 degrees F. Cool crust for at least 15 minutes before filling.
While crust cools, make the filling: finely chop ½ cup of the pecans. Whisk chopped pecans with remaining ingredients in a medium mixing bowl until thoroughly combined. Pour into tart shell. Scatter remaining ¾ cup pecan halves over top of filling.
Bake tart for 23-25 minutes until filling is puffed and golden brown. Allow to cool to room temperature before serving. (Store leftovers in the refrigerator. Tart can be served chilled.)
Be sure to visit Amy’s blog for a chance to win one of six great cookbooks being given away, both of them yet to be released in the next few weeks! (She also has a stunning recipe for Cranberry Swirl Cheesecake for you.)