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Pecan Nut Crust / Tart Shell

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  Pecans 1 Cup (16 tbs)
  Gluten free flour 3⁄4 Cup (12 tbs)
  Maple crystals/Evaporated cane sugar 2 Tablespoon
  Baking powder 1⁄4 Teaspoon
  Melted coconut oil 3 Tablespoon
  Maple syrup 3⁄4 Cup (12 tbs)

Yield: 1 9” or 10” tart pan, or 8-10 3 inch tartlets

Preheat oven to 350.

1. In a food processor grind pecans to a meal; add sifted flour, maple crystals or sugar, baking powder, and salt. Pulse briefly to combine evenly.

2. Whisk melted oil (measure once melted) and maple syrup in a bowl, and add to dry ingredients. Pulse until tart dough holds together and follows itself in a ball.

3. Press into a tart pan and chill 15-20 minutes to set.

4. Press fork into crust to create air holes. Bake for 20-25 minutes on center rack or until golden brown on top.

5. Let cool and fill with our Dream Date or Nude Pudding!!!

To learn more about Abby's Table visit www.Abby' .

Recipe Summary

Just in time for the holidays - use this as a substitute for all the crusty recipes you've buried in your recipe box since becoming gluten-free. Delightful on its own as a version of a sweet cookie crisp - roll out flat and dip into Abby’s Table Dream Date or Nude Pudding sauce - YUM!

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2371 Calories from Fat 1175

% Daily Value*

Total Fat 139 g214%

Saturated Fat 47.1 g235.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 521 mg21.7%

Total Carbohydrates 284 g94.6%

Dietary Fiber 12.5 g49.9%

Sugars 171.3 g

Protein 16 g31.1%

Vitamin A 1.5% Vitamin C 2.4%

Calcium 36.8% Iron 37.6%

*Based on a 2000 Calorie diet

Pecan Nut Crust / Tart Shell Recipe