Dairy free
Gluten free
Soy free
What You'll Need
For the Pastry
- 2 ¼ cups whole wheat pastry flour (can sub equal parts GF flour blend)
- 1 cup Culcherd Original Butter, cold
- 6 tbsp cold water
- 2 tbsp coconut palm sugar
- 1 tbsp lemon juice
- ¾ tsp Himalayan pink salt
For the Filling
- ½ cup Culcherd Original Butter
- 1 cup coconut palm sugar
- ½ cup maple syrup
- ½ cup pecan pieces, lightly toasted
- 1 tbsp ground flax seed
- 3 tbsp water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp Himalayan pink salt
How To
For the Pastry
- Preheat oven to 400°F.
- Combine flour, sugar and salt in a bowl. Using a pastry cutter, cut in cold butter until mixture resembles coarse crumbs.
- Stir water and lemon together and add to dry ingredients. Mix until the dough just comes together.
- Shape into 2 logs, wrap with plastic wrap and chill for an at least hour.
For the Filling
- Melt butter and coconut palm sugar in a small sauce pan over medium heat, stirring until the mixture is bubbling. Remove from the heat.
- In a separate bowl, whisk together water, ground flax, maple syrup, lemon juice, vanilla and salt. Slowly pour into hot sugar mixture and continue to whisk until incorporated.
For Assembly
- Cut each log of chilled pie dough into 6 pieces. Roll each piece out on a lightly floured surface to just under ¼ inch thick. Line each muffin tin with the pastry so that it comes about ½ an inch higher than the muffin tin.
- Sprinkle a few pecan pieces into the bottom of each tart shell. Ladle or pour the filling into each shell.
- Bake the tarts for 10 minutes at 400°F, then reduce the temperature to 375°F and bake for another 10-15 minutes. Or until the filling is bubbling and the edges have browned.
