I had what I’d like to call a “tarte Tatin moment” when making this Pecan Torte.
Let me explain; for those unfamiliar, the inventors of the tarte Tatin, the Tatin sisters, didn’t mean for their legendary apple tart to be upside down.
It was a mistake, an accident from which one of the most delicious of desserts in the whole world was born. Likewise, I didn’t mean for my torte to be butter-less.
I duly melted half a stick of butter in the microwave just to find out hours later that the entire bowl of melted butter was still there.
It’s only then that I realized that the uber delicious and moist dessert I had been nibbling on all afternoon and couldn’t get enough of was completely butter-less. Imagine my joy! I quickly ran to my recipe and crossed out the butter.
It simply didn’t need it. The oil from the pecans was more than enough to produce a delicate torte.
There is something totally amazing about this torte besides the absence of butter: every time I took a bite, I had the impression that I was eating baklava or some other similarly sweet, gooey, nutty Moroccan or Middle Eastern dessert.
If I had one of those blindfolded taste tests, I could have sworn I was eating a scrumptious Moroccan honey-glazed pastry. It tasted just like one: rich, mellifluous, addictive.
I was thrilled–no, beyond thrilled–to have a taste of home without all the caloric baggage. If I may add, it is also sugar-free and flourless!!
Pecan Torte Recipe
- 2 cups shelled pecans
- ¼ teaspoon salt
- 1/2 cup honey
- 3 eggs
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees Fahrenheit. Spray an 8-inch springform or non-stick tart pan with cooking spray.
In a food processor, grind the pecans to a coarse meal.
In a large bowl, combine the ground pecans with salt. Whisk in the honey, eggs, and vanilla extract until well combined.
Pour the batter in the prepared pan . Bake until set and lightly browned, 25 minutes.