Maple Pecan Tarts (gluten-free/dairy-free)
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Maple Pecan Tarts

Buttery smooth maple pecan cream on a shortbread cookie crust. No gluten/dairy/sugar!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 8 servings





To make the crust:

  • Preheat oven to 375. Use 4 mini (5") tart pans with removable bottoms for easy release.
  • In a small bowl, whisk together flax and water. Set aside to thicken for a few minutes. Add maple syrup and oil into flax mixture and whisk.
  • In a medium mixing bowl, whisk together flour and salt. Pour wet over dry and mix well. (If too dry, add a small splash of water until a dough forms.)
  • Scoop 1/3 cup dough into each tart pan and press evenly with a flat measuring cup and/or your fingers to form a crust around the edges.
  • Prick dough all over with a fork to prevent bubbling.
  • Bake for about 10 min until the edges are lightly golden. Set aside to cool before filling.

To make the filling:

  • Toast pecans in a large skillet over medium heat, stirring occasionally until golden and fragrant (about 6-8 minutes)
  • Let pecans cool for 5 minutes, then blend 1 1/2 cups pecans in a food processor until smooth (about 1-2 minutes). Scrape down the sides as needed.
  • Let pecan butter cool, then stir in maple syrup and salt (do not overmix)
  • Spread about 2-3 Tbs filling on each tart. Top with extra pecans. Chill tarts for about 1 hour before serving. Sprinkle on flaky sea salt and/or coconut shreds. ENJOY!


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What I used:
Lakanto Maple Syrup
Sugar-Free Maple Syrup Click here  (use code PRETTYPIES for 20% off)
Food processor
Almond Flour
Pecans from ALDI
Pink Salt:
To store: Keep refrigerated for about 1 week, or frozen for 1-2 months in an airtight glass container.
Macros for one serving (1/2 a tart): calories 234 Fat 24 g Carbohydrate 7 g Fiber 4 g Net Carbs 3g Protein 3 g