↞ recipe box start page
Category: Tarts
Prep Time: Cook Time: Total Time:
1/2 cup (1 stick) butter, divided
1/3 cup plus 2 tablespoons sugar, divided
1 cup graham cracker crumbs
1/2 cup gingersnap crumbs (about 8 cookies)
1/4 cup dark corn syrup
2 large eggs
1/4 cup pure maple syrup
1 1/2 cups pecan halves
Preheat the oven to 325 degrees F. Melt 5 tablespoons of the butter in a saucepan. Once butter has cooled a little bit (2-3 minutes), stir in the 2 tablespoons of sugar, the graham cracker crumbs and the gingersnap crumbs. Stir well to combine. The mixture will look like damp sand. Press the mixture evenly across the bottom and all the way up the sides of a 9 inch tart pan with removable bottom. Pack the mixture tightly with your fingertips so it is even and compacted. Place the pan in the freezer until ready to use.
Melt the remaining 3 tablespoons of butter. In a medium bowl whisk together the melted butter, the remaining 1/3 cup sugar, the dark corn syrup, eggs, and maple syrup.
Remove tart pan from freezer. Scatter the pecans evenly across the bottom of the tart shell. (I like to turn them all so the top of the nut half faces up…look prettier to me…although it is more work and takes time.)Slowly pour the filling over the nuts.
Bake in the preheated oven until the filling is just set, 15 to 20 minutes. (I placed my tart pan on a Silpat lined baking sheet in case any gooey filling overflowed the tart pan.) Let cool completely on a cake rack before removing the sides of the pan and serving.
Serves 6-8
view more member recipes
MAPLE PECAN TART WITH GRAHAM-GINGERSNAP CRUST
view my recipes
print
save
Category: Tarts
Prep Time: Cook Time: Total Time:
1/2 cup (1 stick) butter, divided
1/3 cup plus 2 tablespoons sugar, divided
1 cup graham cracker crumbs
1/2 cup gingersnap crumbs (about 8 cookies)
1/4 cup dark corn syrup
2 large eggs
1/4 cup pure maple syrup
1 1/2 cups pecan halves
Preheat the oven to 325 degrees F. Melt 5 tablespoons of the butter in a saucepan. Once butter has cooled a little bit (2-3 minutes), stir in the 2 tablespoons of sugar, the graham cracker crumbs and the gingersnap crumbs. Stir well to combine. The mixture will look like damp sand. Press the mixture evenly across the bottom and all the way up the sides of a 9 inch tart pan with removable bottom. Pack the mixture tightly with your fingertips so it is even and compacted. Place the pan in the freezer until ready to use.
Melt the remaining 3 tablespoons of butter. In a medium bowl whisk together the melted butter, the remaining 1/3 cup sugar, the dark corn syrup, eggs, and maple syrup.
Remove tart pan from freezer. Scatter the pecans evenly across the bottom of the tart shell. (I like to turn them all so the top of the nut half faces up…look prettier to me…although it is more work and takes time.)Slowly pour the filling over the nuts.
Bake in the preheated oven until the filling is just set, 15 to 20 minutes. (I placed my tart pan on a Silpat lined baking sheet in case any gooey filling overflowed the tart pan.) Let cool completely on a cake rack before removing the sides of the pan and serving.
Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Raspberry Chocolate Tart With Gingersnap Crust
by HappyCook80
Raspberry Chocolate Tart with Gingersnap Crust vegetable oil for the pan about 40 gingersnap wafers to make 1 1/2 cups finely ground 1/4 cup melted unsalted butter 3 1/2 cups fresh raspberries
by HappyCook80
Raspberry Chocolate Tart with Gingersnap Crust vegetable oil for the pan about 40 gingersnap wafers to make 1 1/2 cups finely ground 1/4 cup melted unsalted butter 3 1/2 cups fresh raspberries
Dark Chocolate Tart With Gingersnap Crust
by sgre52160
Crust: 8 oz gingersnap cookies (about 32 cookies), coarsely broken 1/4 cup salted butter, melted Filling: 12 oz bittersweet chocolate, finely chopped 1 cup heavy whipping cream 2 large egg yol
by sgre52160
Crust: 8 oz gingersnap cookies (about 32 cookies), coarsely broken 1/4 cup salted butter, melted Filling: 12 oz bittersweet chocolate, finely chopped 1 cup heavy whipping cream 2 large egg yol
Semisweet Chocolate Tart With Gingersnap Crust
by sgre52160
Gingersnap Crust 8 oz gingersnap cookies (about 32 cookies), coarsely broken 1/4 cup unsalted butter, melted 3 tbsp brown sugar Pinch of salt Preheat oven to 325. Finely grind gingersnap cookie
by sgre52160
Gingersnap Crust 8 oz gingersnap cookies (about 32 cookies), coarsely broken 1/4 cup unsalted butter, melted 3 tbsp brown sugar Pinch of salt Preheat oven to 325. Finely grind gingersnap cookie
Pumpkin Cheesecake With Pecan-gingersnap Crust
by sgre52160
Crust: 1 3/4 cup gingersnap crumbs (about 30 small cookies) 6T real butter, melted 3 tbsp brown sugar 3/4 cup ground pecans Filling: 3 8oz blocks cream cheese 3/4 cup canned pumpkin puree 6
by sgre52160
Crust: 1 3/4 cup gingersnap crumbs (about 30 small cookies) 6T real butter, melted 3 tbsp brown sugar 3/4 cup ground pecans Filling: 3 8oz blocks cream cheese 3/4 cup canned pumpkin puree 6
Pumpkin Cheesecake With Gingersnap And Pecan Crust
by sgre52160
PUMPKIN CHEESECAKE WITH GINGERSNAP AND PECAN CRUST Crust 4-1/4 oz. gingersnap cookies (about 17 two-inch cookies), broken into pieces 2 oz. (1/2 cup) pecans, toasted 1 Tbs. granulated sugar 2 pi
by sgre52160
PUMPKIN CHEESECAKE WITH GINGERSNAP AND PECAN CRUST Crust 4-1/4 oz. gingersnap cookies (about 17 two-inch cookies), broken into pieces 2 oz. (1/2 cup) pecans, toasted 1 Tbs. granulated sugar 2 pi
view more member recipes
related CDKitchen recipes
Famous Dave's Key Lime Pie
Basic Cheesecake Graham Cracker Crust
Cheesecake Factory Pumpkin Cheesecake
Mini Pecan Nut Cups
Acorn Squash With Maple Pecans And Goat Cheese
Crunchy-Sweet Pecan Salad Topping
Maple Cherry Sauce
Tart Cherry Pie
Pecan Pie Popcorn
Maple Spice Snaps