Just in time for the holidays – use this as a substitute for all the crusty recipes you’ve buried in your recipe box since becoming gluten-free.  Delightful on its own as a version of a sweet cookie crisp – roll out flat and dip into Dream Date or Nude Pudding sauce – YUM!

Pecan Nut Crust for Tarts

Yield: 1   9” or 10” tart pan, or 8-10 3 inch tartlets

1 c. pecans
3/4 c. gluten free flour
2 T. maple crystals or evaporated cane sugar
1/4 t. baking powder
Pinch of sea salt
3 T. melted coconut oil
3/4 c. maple syrup

Preheat oven to 350.

1.    In a food processor grind pecans to a meal; add sifted flour, maple crystals or sugar, baking powder, and salt.  Pulse briefly to combine evenly.
2.    Whisk melted oil (measure once melted) and maple syrup in a bowl, and add to dry ingredients.  Pulse until tart dough holds together and follows itself in a ball.
3.    Press into a tart pan and chill 15-20 minutes to set.
4.    Press fork into crust to create air holes. Bake for 20-25 minutes on center rack or until golden brown on top.
5.    Let cool and fill with our Dream Date or Nude Pudding!!!