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Pecan Tart


Wooh! I hosted Thanksgiving this year and it was quite the endurance test and a lot of fun! Since this was my first time hosting Thanksgiving, I of course still wanted to handle dessert but needed to make sure it was easy and could be made ahead. And then a lightning bolt went off and it all made sense: PECAN TART! I built off of another tart recipe I previously made and adapted it for this occasion… pecan-cinnamony-caramely-cocoa sprinkled goodness is what I was left with. I had 0 pieces left over regardless of how stuffed everyone was… so I think it was a success. Feel free to make most of this the night before serving and just add the toppings (caramel sauce and cocoa powder) day of.


For the crust:

  • 2 cups blanched almond flour
  • 2 tbsp. coconut oil (melted)
  • 1 egg

For the pecan paste:

  • 1/2 cup raw pecans
  • 1/8 cup gluten-free oat flour
  • Pinch of sea salt
  • 3 tbsp. maple syrup
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/4 tsp. cinnamon extract (or 1 tsp. ground cinnamon)

Top with pecans (approx. 1 cup)

Other toppings shown:

Drizzled with raw date caramel sauce (from this cookbook, or check this one out, or use your own favorite caramel recipe!)

Sprinkled with cocoa powder


  1. Pre-heat the oven to 350f degrees.
  2. Begin with the crust, mix all ingredients in a food processor and press into a 8 or 9 inch tart/quiche pan. (If your pan is bottomless like mine is, add a thin baking sheet underneath incase any excess oil leaks out) Set aside while you make the paste.
  3. For the paste, add nuts to a food processor or blender and pulse until chopped well. Add the rest of the paste ingredients and mix until smooth.
  4. Spread the paste on top of your crust.
  5. Add the pecans to top.
  6. Bake for approx. 25 minutes until the crust is lightly golden and a toothpick comes out of the edge clean. Add additional toppings as desired!


Hope you enjoy!
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-Alison Marras
This post may contain affiliate links. Please read my disclosure policy.

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