Make Holiday Desserts Without Refined Sugars: Pecan Pie Tarts

The assertive flavor of barley malt syrup is paired here with the much lighter-flavored rice syrup to produce a balanced sweetness.

| October/November 2010


  • Photo by Howard Lee Puckett

The assertive flavor of barley malt syrup is paired here with the much lighter-flavored rice syrup to produce a balanced sweetness. Note: If you don’t have 4-inch tart pans, you can make a standard 9-inch pie by halving the amount of pecans to 1 cup.

Pecan Pie Tarts Recipe

• 1 (15-ounce) package refrigerated piecrusts
• 3 large eggs
• 1/2 cup barley malt syrup
• 1 cup brown rice syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 tablespoons butter, melted
• 1/8 teaspoon salt
• 1 tablespoon all-purpose flour
• 2 cups pecan halves
• Whipped cream, mint sprigs, ground nutmeg and broken cinnamon sticks, for garnish

1. Preheat oven to 375 degrees.

2. Unroll piecrust on a flat surface; roll to a 13-inch circle. Cut 4 (6-inch) rounds; press each into a 4 1/2-inch round tart pan. Repeat procedure with remaining piecrust.



3. Beat eggs in a large mixing bowl. Add barley malt syrup, rice syrup, spices, butter and salt; mix well. Stir in flour. Reserve 1/2 cup mixture; pour remaining mixture into tart shells.

4. Arrange pecan halves over filling. Drizzle with remaining syrup mixture.

CHRISTINEK
12/8/2017 3:04:58 PM

You can make the filling out of ground dates and that's it, no need for ANY sugars or syrups.


CHRISTINEK
12/8/2017 3:04:56 PM

You can make the filling out of ground dates and that's it, no need for ANY sugars or syrups.


CHRISTINEK
12/8/2017 3:02:42 PM

You don't need any sugars or syrups at all - you can just make the filling out of ground dates and the spices.







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