Becky Luigart-Stayner; Katie Stoddard
10 servings

Be sure to look for the pure maple syrup to use in this recipe. It adds just a hint of sweetness that doesn't overpower the other flavors of the tart. You can make this dessert up to 2 days ahead; keep it refrigerated until you're ready to serve your guests.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, pecans, and salt in a food processor; process until pecans are finely ground. Add butter; pulse 4 times or until mixture resembles coarse meal.

Step 3

With processor on, slowly add 2 tablespoons syrup through food chute, processing just until combined (do not form a ball). Place dough on a lightly floured surface; knead lightly 4 or 5 times (dough will be sticky).

Step 4

Place dough in a 9-inch round removable-bottom tart pan lightly coated with cooking spray. Place a sheet of plastic wrap over dough; press dough into bottom and up sides of pan. Discard plastic wrap. Pierce bottom and sides of dough with a fork; bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack.

Step 5

To prepare filling, combine 1/2 cup syrup and cornstarch. Place syrup mixture, sweet potato, and next 6 ingredients (sweet potato through nutmeg) in a food processor; process until smooth, scraping sides. Spoon mixture into prepared crust, spreading evenly. Bake at 350° for 50 minutes or until set. Cool on a wire rack.

Step 6

Place 1/2 cup syrup in a heavy saucepan; bring to a boil. Cook until reduced to 1/3 cup; remove from heat. Cool and drizzle about 1 1/2 teaspoons over each serving.

Ratings & Reviews

rstarrlemaitre's Review

November 25, 2011
One of the best crusts I've ever eaten - sort of like a soft maple-flavored graham cracker cookie. The pie filling was equally yummy, although I would add more spice next time. I don't think reducing the maple syrup for the glaze was worth the extra effort - I'd just drizzle on regular maple syrup or whipped cream next time.

jeancville's Review

December 01, 2010
This was delicious and great for my lactose intolerant husband. I added the praline topping from Pumpkin Praline Pie to give it an added boost.

judirondogs's Review

October 23, 2009
This was pretty good. I did not add the reduced maple syrup at the end but just put some whipped cream on it. The crust was especially tasty and easy to make. I am not sure I could get 10 servings out of this. I got 8. I will surely make this again soon.