Date Nut Tart

Kitchen Tested
  • Yield 12 servings
  • Prep 20 mins
  • Cook 50 mins

You could probably call this a "dated version" of pecan pie.

Date Nut Tart
Photo by Mark Boughton/Styling by Teresa Blackburn

Have some low-fat frozen yogurt on hand to top off this sweet, irresistible dessert.


1 (9-inch) pie crust
1 1/2 cups coarsely chopped walnuts
1 cup chopped, pitted dates (do not used sweetened dates)
2/3 cup dark corn syrup
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 eggs, at room temperature


  1. Preheat oven to 350F.
  2. Place pie crust in a 9-inch tart pan or, for squares, gently press into a 13-by-3½-inch pan. Place nuts and dates in crust.
  3. Combine corn syrup, sugar, vanilla, salt and eggs in a large bowl; whisk well. Pour over dates.
  4. Bake about 50 minutes, until puffed and brown. Cool on a wire rack at least 15 minutes before slicing.




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