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  • 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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The recipe was originally published as Date Nut Tart on

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