What's the difference between a pie and a tart?

A tart is made in a tart pan with a removable side and short 1-inch or so side crust. The crust is short and cookie-like and pressed into the pan. Pie is made in a pie plate or pie pan with the crust rolled out and then transferred to the pan. The crust is deeper. Pies often have a top crust, crumb top or decoratvie top. Tarts do not always have top crust, but if they do they are most commonly lattice type crusts.

Does my tart need to be refrigerated?

The tart can be kept at room temperature for 24 hours after baking. After that, cover and keep in the refrigerator. Bring to room temperature before serving.

Maple Pecan Tart

Description

Pecan Pie gets a healthy make-over and is turned into a No-Corn Syrup Maple Pecan Tart with dried cherries. It has a Whole-grain nut crust, sweetened with natural maple syrup. Plus cherries and rum are added in for a fun twist on the classic.

Ingredients

Units Scale

2 cups pecan halves, divided
1 tablespoon sugar
3/4 cup whole-wheat pastry flour
3 tablespoons plus 1/2 teaspoon all-purpose flour, divided
1/2 teaspoon salt, divided
2 eggs, plus 1 egg yolk
2 tablespoons unsalted butter, melted, divided
1 tablespoon avocado oil or organic canola oil
3 tablespoons cold water
1/2 cup maple syrup, preferably Grade A Dark Amber
1/2 cup dark brown sugar
2 teaspoons dark rum
1/2 cup dried cherries

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Instructions

Preheat oven to 400 degrees F. Place a 9-inch tart pan with removable bottom on a baking sheet and coat lightly with cooking spray.
Place ½ cup pecans and sugar in a food processor fitted with steel blade attachment. Process until the pecans are the consistency of rough meal. Add whole-wheat pastry flour, 3 tablespoons all-purpose flour and ¼ teaspoon salt and pulse until combined. Stir 1 egg yolk, 1 tablespoon melted butter and canola oil in a small bowl. With the food processor motor running, drizzle yolk mixture through the feed tube and process until completely mixed in. Drizzle in water with the motor running and then pulse just until mixture clumps together.
Turn mixture out into the prepared pan; spread evenly and press firmly into the bottom and up sides to form a thin crust. Prick all over with a fork and transfer to the oven. Bake, pressing down with the back of a fork only if it starts to puff, until dry and slightly golden along the edges, 10 to 13 minutes.
Meanwhile, whisk maple syrup, brown sugar, rum, the remaining ¼ teaspoon salt, the remaining 2 eggs and the remaining 1 tablespoon butter in a medium bowl. Set aside ¼ cup of the maple mixture for glazing the pecans for the top of the tart. Chop 1/2 cup of the pecan halves and add to the medium bowl with the larger amount of maple mixture. Stir in the cherries. Mix the reserved ¼ cup maple mixture in a small bowl with the remaining 1 cup of the pecan halves for the pecans for the top of the tart.
Remove the tart crust from the oven and reduce oven temperature to 350 degrees F. While the crust is hot, brush the remaining 1/2 teaspoon flour over the crust with a pastry brush to fill in any holes or cracks. Spread the cherry and chopped pecan mixture in the baked crust. Arrange pecan halves decoratively over the top of the tart. Drizzle any remaining maple mixture over the tart. Bake the tart until it no longer jiggles when gently shaken, the top is lightly crackled and the filling is set-up, 35 to 40 minutes. Cool completely, at least 1 hour and remove the sides of the pan.

Prep Time: 25 minutes
Category: dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1/10 tart
Calories: 320
Sugar: 27 g
Sodium: 135 mg
Fat: 19 g
Saturated Fat: 3 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 4.6 g