Yum Alert: Gluten-free Maple Pecan Tart

Written by Olga

This maple pecan tart looks delicious and is definitely next on my list of things to bake.

I love eating gluten-free, but I’m not always a fan of gluten-free desserts that come ready made at the store, or mass-baked at a bakery. I’ve found that baking my favorite desserts myself, even gluten-free, taste far better than most desserts I buy. However, I want to make clear that I do not create my own recipes. I find awesome GF recipes online or alter non-GF once. Anyway, this maple pecan tart looks delicious and is definitely next on my list of things to bake.


For the crust:

3/4 cup (102 grams) teff flour

1/2 cup (54 grams) arrowroot starch

1/2 cup raw pecans

1 tablespoon coconut palm sugar

1 teaspoon ground cinnamon

1/2 teaspoon sea salt

1/4 cup virgin coconut oil, room temperature (not melted)

3 tablespoons water

For the Filling:

1 cup raw pecans

2 large eggs

2 large egg whites

1/2 cup dark maple syrup

2 tablespoons coconut sugar

1 tablespoon apple cider vinegar

2 teaspoons vanilla extract

pinch of sea salt


Make the crust:

Preheat the oven to 350F. Make the crust: in a food processor fitted with a steel blade combine the teff flour, arrowroot starch, pecans, coconut sugar, cinnamon, and salt. Process until the pecans are finely ground. Add the coconut oil and process until the mixture looks like damp sand. Add the water and process until incorporated into the dry ingredients and the mixture holds together with two fingers, 20 – 30 seconds. Press the dough firmly and evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place the tart pan on a rimmed baking sheet and bake for 10 – 12 minutes. Remove from the oven and cool the crust for at least 15 minutes before filling.

Make the filling:

While the crust cools, finely chop 1/4 of the pecans. Whisk the chopped pecans with the eggs, egg whites, maple syrup, coconut sugar, vinegar, vanilla, and salt in a medium mixing bowl until thoroughly combined. Pour the filling into the tart shell. Scatter the remaining 3/4 cup pecans over the top of the filling. Bake the tart for 23 – 25 minutes, until the filling is puffed and golden brown. Cool in the pan before serving. Store leftovers in an airtight container in the refrigerator.

Image and recipe via Simply Sugar And Gluten Free

About the author


Olga is a fast talking East Coast girl who takes no bull or prisoners. When not kicking a$$ and taking names, she can be found being awesome up and down the East Village. In her down time, Olga practices power yoga and drinks hand-crafted cocktails - sometimes at once.

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