I am included in this article (Mountain Xpress, Asheville, NC) about cooking for the holidays. My ideas have a strong connection to my upbringing, but as with all things, I’ve applied my own arbitrary updates.
With the article is my recipe for a pecan tart. I hope you enjoy it!
Yields one 10-inch tart
1 10-inch pie crust, pre-baked
2 1/2 cups pecan halves
1 cup maple syrup
1/2 cup rice syrup
1 cup soy milk
1 tbsp. vanilla
1/8 tsp. sea salt
3 tbsp. flax meal
1/4 cup arrowroot, dissolved in 1/4 cup cold water
Heat oven to 350 degrees.
Toast pecans in oven for 15 minutes.
In heavy-bottomed saucepan, combine maple syrup, rice syrup, soy milk, vanilla, and sea salt. Bring to simmer over medium heat. Lower heat and simmer for 10 more minutes, stirring often.
Vigorously whisk in the ground flax meal and dissolved arrowroot.
In large bowl, combine syrup mixture with pecans, and stir thoroughly. Pour into pie crust.
Bake for 30 minutes at 350 degrees, or until bubbly and browned. Let cool thoroughly before slicing.