MAPLE PECAN TART

I have been working on a diet pecan pie recipe for quite a while and then I found this and decided to try it this year. It sounds interesting. It is called a pecan tart.

It gets added tang from dried cherries. Instead of corn syrup, which is found in most pecan pie recipes, it uses maple syrup. If you can find it, choose dark amber or grade B, because it has the richest maple flavor. The crust, made with heart-healthy pecans and canola oil, couldn't be easier to whip together. Just blend it in the food processor and pat into your tart pan. I wonder if I could use sugar-free syrup.

                                MAPLE PECAN TART

1 large egg yolk
3 tbsp. unsalted butter, melted and divided
2 tbsps canola oil
1 tbsp water
2 cups pecan halves, divided
1 tbsp grandulated sugar
1 cup plus 2 tbsp all-purpose flour
1/2 tsp salt, divided
2 large eggs
1/2 cup pure maple syrup
1/2 cup dark brown sugar
2 tsps dark rum optional
1/3 cup dried cherries, chopped

1. Preheat oven to 400 F. Generously coat a 9-inch tart pan with removable bottom with cooking spray.
2. Combine egg yolk, 2 tbsp butter, oil and water in a small bowl. Process 1/2 cup pecans and sugar in a food processor to the consistency of coarse meal. Add flour and 1/4 tsp. salt and pulse until combined.
3. Spread the mixture evenly into the prepared pan, pressing it into the bottom and all the way up the sides to form a crust. place on a baking sheet and bake just until dry and beginning to brown on the edges.
4. Meanwhile, whisk eggs, maple syrup, brown sugar, rum and the remaining 1 tbsp butter and the remaining 1/4 tsp salt in a medium bowl. Transfer 1/4 cup of the mixture to a small bowl. Chop 1/2 cup pecans and add to the medium bowl. Stir in cherries. Mix the remaining 1 cup pecans with the reserved maple mixture.
5. Remove the tart crust from the oven. Reduce the oven temp to 350 F.
6. If there are any cracks in the crust, sprinkle with a little flour and use a dry pastry brush to "seal" the flour in to the cracks. Evenly spread the filling in the crust. Arrange the maple syrup-coated pecans decoratively on top and drizzle with any remaining mixture.
7. Bake the tart until it no longer jiggles in the center when gently shaken, 25 to 30 minutes. Let cool on a wire rack for about 20 minutes. Remove the sides of the pan (use a butter knife to gently loosen the tart from the pan sides if it sticks in spots.) Let cool completely, about 40 minutes more.