Ingredients
- 1 cup Otto’s Naturals - Cassava Flour
- 2 Tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 1/2 sticks (12 Tbsp.) cold unsalted butter, cut into 1/2 inch pieces
- 1/4 cup ice water
- For Filling:
- 1/4 cup butter
- 1 Tablespoon Otto’s Naturals - Cassava Flour
- 1 1/2 cups maple syrup
- 1/2 cup coconut sugar
- 1/2 teaspoon salt
- 2 cups pecans (chopped)
- 2 eggs, beaten
- 1 teaspoon vanilla or bourbon
Directions
- Make Crust: In a food processor, briefly pulse together the cassava flour, sugar, and salt. Add cold butter and process until butter is the size of peas, about 5 seconds. Add ice water, one tablespoon at a time, until just moistened and crumbly.
- Transfer dough to a lightly floured work surface and shape into a disk. Use a rolling pin to roll the dough into a circle big enough so it hangs over the sides of your pie pan.* Transfer pie crust to 9-inch pie pan and use your fingers to push it against the sides. Remove excess dough. Refrigerate while you prepare the filling.
- Make Filling: Melt the butter. Add cassava flour and stir until smooth. Add maple syrup, coconut sugar and salt and boil 3 minutes. Cool completely so as not to cook the eggs. Add beaten eggs, nuts, and vanilla, blending well. Pour into the prepared pie crust. Using a pastry brush, brush the edges of the crust evenly with an egg wash.
- Bake in a 450°F oven for 10 minutes, then reduce to 350°F and bake 30 to 35 minutes, until crust is golden and cooked through. Transfer the pan to a rack and let it cool. Slice and serve warm or at room temperature.
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Make Ahead: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.
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*TIP: If the dough starts to crack while rolling, use ice water to patch it up. This one’s super forgiving!
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Make-Ahead: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.
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Freezer-Friendly Instructions: The assembled tart may be frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap tightly. (Wait until right before baking the tart to brush the beaten egg and sprinkle the sugar onto the crust.) Bake directly from the freezer. (It may take a few extra minutes to bake from frozen.)