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Maple Walnut & Pecan Tart

Topping the tart with Greek yogurt cuts the sweetness a little and adds a nice touch of creaminess.

Serves 8
Ready in 45 mins
Prep time 10 mins
Cooking time 35 mins
380 calories per serving


> 1 9-inch pie crust, thawed if frozen
> 3 eggs, beaten
> 1/4 cup packed dark brown sugar
> 1 (8.5 oz) bottle pure maple syrup
> 3 tbsp butter, melted
> 1 tsp vanilla extract
> 1/4 tsp salt
> 1 tbsp grated orange zest
> 1 cup each whole walnut and pecan halves
> 8 oz Greek yogurt


Preheat oven to 350°F. Place pie crust in a 9-inch tart pan with removable bottom. Trim crust if necessary. Roughly chop 1 cup of the nuts and put into pie shell. Top with remaining cup of whole nuts.
Whisk together the eggs, sugar, syrup, butter, vanilla, salt, and orange zest. Pour over nuts.
Place filled pie on a baking sheet lined with parchment, and place on center rack in oven. Bake for 35 min. or until center puffs slightly and does not jiggle. Cool. Serve with Greek yogurt.


You can also add other nuts, such as hazelnuts and raw cashews.

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