See recipe for Maple Nut Tart
PG tested
It can be baked one day ahead; just tightly wrap and chill it. On Thanksgiving Day, serve it warm or at room temp.
For pie dough
1¼ cups all-purpose flour, plus more for surface ½ teaspoon salt ½ cup unsalted butter, cold and cut into small pieces
⅛ to ¼ cup ice water
For filling
2 large eggs ¼ cup packed lightbrown sugar ¼ teaspoon salt 1 cup pure maple syrup 1½ cups coarsely chopped pecans
1½ cups coarsely chopped walnuts
Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
On a lightly floured surface, roll out dough to an 11-inch round. Fit into bottom and up sides of a 9inch tart pan with a removable bottom. Trim excess dough flush with rim.
In a bowl, whisk together eggs, sugar and salt. Whisk in maple syrup.
Add nuts and mix to combine thoroughly. Place tart pan on prepared sheet and pour in filling.
Bake until filling is set and crust is lightly golden, 55 to 60 minutes.
Transfer to a wire rack and let cool completely in pan before unmolding.
Serve with ice cream or slightly sweetened whipped cream.
Serves 8. — “Martha Stewart’s Newlywed Kitchen” by Editors of Martha Stewart Living (Clarkson Potter; November 2017; $40)