Pecan Tart

by Kitchen Ladies

Pastry 5

We do try to keep most of our recipe posts on the “healthy” side but every now and then there comes a holiday where a sweet binge is expected. This past Thanksgiving we were craving a pecan pie and decided that we could make it a little healthier by eliminating the traditional Karo syrup (high fructose corn syrup) by replacing it with a local, organic maple syrup. No, Mrs. Butterworth’s doesn’t count.

For the crust we used the Flaky Cream Cheese Pie Crust recipe from Rose Levy Beranbaum’s, “The Pie and Pastry Bible.” It’s a big book but any of her books are worth the investment. You can purchase it used on Amazon.

We brought this tasty tart to a friend’s house over the holiday and it was gone within minutes, not a crumb left on either of the 10 plates!

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Pecan pie collage