Make this Maple Walnut Tart or try the Maple Pecan version… both are tasty holiday treats!
Nana loved to bake and at Thanksgiving she always had an assortment of pies and tarts- Apple, squash or pumpkin, and always pecan. Pecan Pie served with fresh whipped cream…..oh so rich and wonderful was also MEGA filling. A small sliver of a piece would suffice. Bill loves nuts of any kind, and I am very much a traditionalist so for years I have made a pecan pie for Thanksgiving. Last year I strayed from tradition (very much out of character for me) and made something a little different – a Maple Walnut Tart. I figured I was safe in presenting this to Bill (very set in his ways) because he loves walnuts and he loves maple flavor; besides I was dying to use the little removable-bottom tart pan I had bought with its cute little crimped edges. It was a hit so I’ll share the recipe with you hoping it might become part of your Thanksgiving tradition. I made this tart with walnuts and I have made it substituting pecans and with either nut it is scrumptious. The crust works well with each.
Maple Walnut Tart
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Category: Tart, Pie, Crust
- Cuisine: American
Ingredients
- CRUST INGREDIENTS:
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup sugar
- 1 large egg yolk
- 1/8 teaspoon salt
- 1 1/4 cups unbleached all purpose flour
- PIE FILLING INGREDIENTS:
- 3 large eggs
- 1/2 cup (packed) golden brown sugar
- 1/2 cup pure maple syrup
- 1/2 cup dark corn syrup
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/8 teaspoon salt
- 1 1/2 cups coarsely chopped walnuts
Instructions
- I use my electric mixer to beat the butter until it is smooth.
- Then add the sugar, egg yolk, and salt and mix until well blended.
- Add the flour and mix until dough starts to clump together.
- Form the dough into ball.
- On a floured work surface, flatten the ball and roll out dough, using a rolling pin, to 10 1/2-inch circle.
- Carefully lift the dough and place it in a 9-inch tart pan with removable bottom.
- Press dough into bottom working it up the sides of the pan.
- Using a fork, pierce holes into the entire bottom dough.
- Place the crust in freezer 30 minutes to chill before filling and baking.
- NOTE: The crust can be made a day ahead, covered and refrigerated until it is ready to fill and bake.
- Preheat oven to 350°F.
- Beat eggs and brown sugar in the bowl of your mixer until well blended.
- Add the maple syrup, corn syrup, melted butter, and salt and mix until they are well blended.
- Add the walnuts and stir by hand.
- Pour the filling into the unbaked crust.
- Place tart pan on rimmed cookie sheet.
- Bake the tart until the filling is slightly puffed and solid, about 35 – 40 minutes. Transfer to a rack and allow it to cool. When cool, cut the tart into wedges and serve with whipped cream. Flavoring the whipped cream with amaretto instead of vanilla for the walnut version of the tart is a nice touch.
OOOh this sounds so good — I can see why it was a hit! Thanks so much for sharing on Busy Monday!
This looks like a winner for my Christmas sweet tooth 😉
Beautiful tart! Thanks for sharing at Meatless Monday last week 🙂 I hope you had a nice holiday 🙂
★★★★★
Yes please!
Aloha Sweet Friend,
The ladies and I are starting to gather a bit early this week so that we can take our turkey loving time mingling and growing together over the next few days.
Thank you for linking up with us last week, thank you for sharing your sweet energy with all of us… thank you for being beautiful you.
Come join us if you please.
xo,
Nicole
localsugarhawaii.com
This tart looks delicious. I love pecan pie so I’d make it a Maple Pecan tart! Thanks for sharing at Creative Thursday 🙂
Michelle
Oh my goodness…. this looks sinfully delicious…
Quit tempting me!
hugs x
Crystelle
Oh this looks and sounds so delicious… I love anything with pecans! I’ve tried several times to load your fabulous recipes to my Farmgirl Friday Recipe Box on Pinterest but there is a block… I just wanted you to know I’m not leaving you out of the fun on that board… I don’t know how to fix the problem! Just keep sharing your great recipes with us on Farmgirl Friday! thanks!!!
Deb
That looks so delicious!
My entry.
This recipe looks divine. I love pecan pie, so I can imagine this would fast become a favorite of mine. I am following you via Networked Blogs. I’d love for you to stop by Posed Perfection for a visit and a follow back. Have a wonderful Thanksgiving!
Blessings,
Nici
I just featured your delicious recipe in my Thanksgiving round up post! Thank you so much for sharing at Mom On Timeout!
I absolutely love pecan tarts. I will have to give the walnut variation a try. Seriously though, great pictures! They are making me drool 🙂 I am having a Thanksgiving Favorite Recipes link party over at my food blog right now and would love for you to share this if you feel so inclined! click here to do so —> http://bit.ly/W6UhUm
divine! Thank you for sharing at the Thursday Favorite Things hop xo
Oh my goodness, Sheryl, this looks incredible! I’m swooning over here! Thanks so much for sharing. 🙂
Oh, yeah, I shared it on FB too, with my recommended adjustments for Canadians. 😉
That’s great!!!!!!!!!!
Sounds amazing! Thanks for sharing this recipe…I will be pinning! Blessings, Nancy