2 Tbsp chopped walnuts, toasted, plus extra for topping (optional)
Instructions
Pre-heat oven to 325 degrees.
In a food processor, process 3 cups walnuts to a find crumb. Remove to a bowl and mix with remaining crust ingredients. Mixture should hold together when pinched between two fingers, but not be too wet. Add some extra ground walnuts if it seems too wet, or a bit more maple syrup if it doesn't hold together.
Press into a tart or pie pan, taking care to press some up against the sides to hold in the filling. Bake for 10 minutes, remove and let cool on a wire rack before filling.
Increase oven temperature to 350. In a saucepan (without heat yet), whisk together orange juice and cornstarch. Now add the remaining filling ingredients. Heat over medium, stirring, until mixture is thick. This will take only a few minutes.
Spread evenly into prepared crust. Bake at 350 for 20-30 minutes, until crust is golden brown. Remove to wire rack and let cool completely before serving. Optionally, top with additional toasted walnuts once cool.
Notes
Filling adapted from http://www.myrecipes.com/recipe/cranberry-orange-tart-10000000522224/
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2012/11/weekend-gluten-free-cranberry-orange-walnut-tart/