Ingredients
Scale
- 2 cups pecans, divided
FOR CRUST:
- 1 and 1/2 cups blanched almond flour (like this)
- 1 tbsp coconut flour
- 1/4 tsp unrefined salt
- 1 egg, whisked
- 2 tbsp maple syrup
- 1 tbsp butter, ghee (like this), or coconut oil, softened
FOR FILLING:
- 3 eggs
- 1/4 cup maple syrup
- 3 tbsp butter, ghee, or coconut oil, melted
- 1/2 cup coconut sugar (like this)
- 2 tbsp molasses
- 1/2 tsp unrefined salt
Instructions
- Preheat oven to 350’F. Place one and half cups of the pecans onto a baking sheet and toast for 10-12 minutes, giving the pan a shake once or twice for even baking. Remove from oven and set aside.
- In a food processor, pulse half cup of pecans until like a very coarse flour. Add almond flour, coconut flour, and salt. Pulse to combine. Add egg, maple syrup, and fat of choice and process until fully incorporated.
- Using your fingers, press mixture into a 4×13 tart pan. Using thin strips of aluminum foil, loosely cover the sides of the crust. Poke the bottom of the crust all over with a fork (see picture below) and bake at 350″f for 14 minutes. Remove from oven, remove tin foil, and cool completely.
- In a medium pot, whisk together maple syrup and fat of choice. Heat on medium heat and add coconut sugar, molasses, and salt. Whisk until fully incorporated. Allow to simmer gently for 1 minute, stirring continually.
- Remove from heat, pour into a large bowl, and allow to cool for 5 minutes. Whisk in eggs, one at a time.
- Scatter toasted pecans evenly onto pre-baked crust. Slowly pour wet mixture over pecans, giving the tart pan a little jiggle to evenly distribute.
- Bake tart for 25-30 minutes, until set and slightly puffed up. Allow to cool completely before cutting and serving.