Maple Walnut Tart
February 16, 2013 § 8 Comments
The snowstorm has come and gone leaving us with over two feet of snow. In Vermont that is not big news, and for the middle of February it’s not so bad. If this were October that would be another story though. The sun is getting stronger day by day and soon enough the birds will be singing, so it’s good to remember not to wish away winter.
Winter is a beautiful time of year, as long as you get out in it I always say. I love taking walks after a snowfall and seeing the fresh animal tracks and observing the smallest shifts in this season. Soon it will be sugaring season again, and when the temperature hits 40 degrees during the day and drops down again at night, the sap starts running. You can actually see it dripping off the tips of the maple tree branches.
It’s a bit early still for maple syrup season, but I made this delicious tart today using maple syrup, so it must be coming soon!
This tart tastes very much like a pecan pie, but it’s better as there’s none of that awful corn syrup in it, or even refined sugar. Just pure, sweet maple syrup. It goes without saying that you should only buy pure maple syrup, no artificial stuff please!
1/2 cup unsalted butter, cold and cubed
1 cup plus 2 TBL flour
1 cup maple syrup
1 cup chopped walnuts
1/4 tsp salt
Preheat oven to 350 degrees. Grease a 9″ pie plate.
Put the butter and 1 cup of the flour into a food processor and process until combined and butter is the size of peas. Transfer to the pie dish and press evenly into the bottom.
Bake until lightly browned, about 15 minutes.
While this is baking, whisk together the 2 TBL flour, the maple syrup, walnuts, salt and eggs until well blended. Pour over the baked crust and bake until golden brown and set, about another 30 minutes.
Put a little whipped cream on top!
This recipe adapted from Saveur, I omitted all the sugar, you definitely don’t need it!