Shecky’s

Thanksgiving is TOMORROW! Still need a stellar seasonal dessert to grace the table?

Pass up the usual pecan pie recipes for this Maple Pecan Tart with Dried Cherries.

It includes the usual pecans but offsets ‘em with cherries, maple syrup, cinnamon and other flavors.

Bake this up and have a happy Thanksgiving from all of us here at Shecky’s!

Ingredients:

For the crust:

1/2 cup pecans

1 cup whole wheat pastry flour

1/4 teaspoon baking powder

2 tablespoons neutral flavored oil (canola, safflower)

1/4 cup milk

1 teaspoon ground cinnamon

For the filling:

1 ½ cups pecan halves

1/2 cup pure maple syrup

1/2 cup turbinado sugar

2 large eggs

1/3 cup of dried cherries, chopped

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Zest of one orange (optional, but it gives the tart a zing)

1/4 teaspoon salt

Directions:

Preheat oven to 350 degrees.

CRUST: In a food processor fitted with a metal blade, grind the pecans with a few tablespoons of the flour until finely ground. The flour will keep the nuts from turning into a paste. Transfer to a medium bowl, add the remaining flour and the baking powder, and whisk to combine thoroughly.

In a small bowl, whisk the oil, milk and a pinch of salt. Add to the flour mixture, stirring until the dry ingredients are completely moistened. Press the crust into an oiled 9-inch tart pan. Placing a piece of plastic wrap between your fingers and the dough will facilitate pressing. Press the last few times with your thumb around the sides where the bottom of the pan meets the side to make sure there is no excess crust there. Use a knife to cut off any excess along the top of the tart pan, poke holes all over the crust with the tines of a fork. Bake the shell for 5 minutes, then remove from the oven and set aside. Do not turn off the oven.

FILLING: In a large bowl, combine and whisk eggs, maple syrup, sugar, vanilla, cinnamon, orange zest and salt, fold in the pecans. Evenly spread the filling into the crust.

Bake the tart until it no longer jiggles in the center when gently shaken, approximately 25 to 30 minutes. Transfer tart to a wire rack to cool for about 30 minutes before transferring to refrigerator to cool completely.

Serves 8

-Gilda Mulero from Naturally-Tasty

Gilda Mulero is a Natural Foods Chef and Cooking Instructor and owner of Naturally-Tasty. Gilda also created “Cooking 101 for Newlyweds,” a unique and enchanting cooking class gift certificate for brides and grooms, which was featured in Manhattan Bride Magazine.

GIRL TALK TIME: Will you try out this recipe? What’s your fave food to eat on Thanksgiving?