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Mapled Nut Butter Tart

Submitted by: Mary on 11/23/2003
2287 views
2.74 avg rating
200 votes
 
 
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Ingredients

CRUST:

2 1/2 C Almond flour
2/3 C Shortening
1/4 t Salt
1/3 C Water
FILLING:

1/3 C Butter, melted
1 Egg, beaten
2 T Heavy cream
1/2 C Sugar free maple syrup
1 t Vanilla
1 C Pecan halves, chopped coarsely

Directions

CRUST:



Combine almond flour and salt. Using a pastry blender cut in the shortening. DO NOT OVERMIX! Should resemble pea size particles.



Add water gradually, a little at a time over the mixture. Use only enough water to hold the dough together. It should not feel wet.



Roll into a round ball, handling as little as possible. Divide dough in half.



Place wax paper down on board, dust with almond flour.



Roll out dough into a 1/8 inch thick circle, making the circle 1 inch larger than the diameter of top of the pie pan.



Use the wax paper to transport the dough to the pie pan. Press dough into pie pan. Trim egdes of dough to fit the pie pan.



Repeat above procedure for 2nd crust, except reserve for top crust or later use.



Fill pie with filling.



FILLING:



Preheat oven to 350F degrees.



Combine butter, egg, cream, syrup, and vanilla. Add chopped nuts and gently pour into tart crust. Garnish with extra nuts.



Bake for 25 to 30 minutes until top of tart is puffed and bubbly and crust is starting to brown. Cool for 20 minutes before removing from tart pan.



Can be served warm or at room temperature. Add a dollop of whipped cream to garnish.

Servings

6

Calories

6

Time to prepare

15 minutes

Difficulty

Easy
 

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