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Nut Recipes |
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Pecan Pumpkin Apple Tart 10 whole graham crackers (4 quarters in each) 2 Tablespoons melted butter 2 Tablespoon maple syrup 1 cup cooked pumpkin puree (canned or fresh) ½ cup fat free sweetened condensed milk 3 egg whites (slightly beaten) 1 teaspoon vanilla 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg 1 large Granny Smith apple, peeled 1 - 2 oz. package Flanigan Farms Pecans 2 Tablespoons dark brown sugar
Pre heat oven to 375ºF.
Place the graham crackers in a food processor and pulse several times until they are finely ground. Turn food processor to on and pour the melted butter and maple syrup through opening in the top in a steady stream. Press the graham cracker mixture into the bottom of a 9”, non-stick, tart pan. Set aside. In a medium bowl, whip together the pumpkin, condensed milk, egg whites, vanilla, cinnamon and nutmeg. Pour this mixture into the tart pan with the graham cracker crust. Cut the apple into thin slices and arrange the apple slices in a circular pattern in top of the pumpkin mixture. Bake for 20 minutes. After 20 minutes, remove the tart from oven and distribute the pecans over the top. Sprinkle with brown sugar and return to the oven for an additional 20 minutes, or until a knife inserted into the middle comes out clean. Remove from oven and set on a rack to cool. |
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Recipe uses PECANS |
