Spiced Pecan Bourbon Tart
Spiced Pecan Bourbon Tart
Photography by Matthew Kimura
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 347 |
| pro | 4 g |
| total fat | 18 g |
| sat. fat | 6 g |
| carb | 46 g |
| fibre | 1 g |
| chol | 65 mg |
| sodium | 161 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 10 |
| vit A | 9 |
| folate | 12 |
- Portion size: 12
A twist on classic pecan pie, this tart has an easy pat-in crust and is lip-smackingly good with or without the bourbon. Serve with whipped cream.
Ingredients
- 3 3eggeggs
- 1 cup 1cuppacked brown sugar
- 1/2 cup 1/2cupcorn syrup
- 1/4 cup 1/4cupbourbon or rye whisky
- 2 tbsp 2tbspbutter, melted
- 1/2 tsp 1/2tspcinnamon
- 1/4 tsp 1/4tspground nutmeg
- 1/4 tsp 1/4tspground cloves
- 1/4 tsp 1/4tspground allspice
- 1-1/2 cups 1-1/2cupspecan halves
- 2 tbsp 2tbspcorn syrup, warmed Pat-in Pastry:
- 1-1/4 cups 1-1/4cupsall-purpose flour
- 2 tbsp 2tbspgranulated sugar
- 1/4 tsp 1/4tspsalt
- 1/3 cup 1/3cupcold butter
- 2 tbsp 2tbspcold water
- 1 tsp 1tspwhite vinegar
Preparation
Pat-In Pastry: In food processor, mix together flour, sugar and salt. Add butter; using on-off motion, pulse until in fine crumbs. Add water and vinegar; pulse 2 or 3 times or until blended but still crumbly. Squeeze together in small handfuls and pat evenly over bottom and up side of 9-inch (23 cm) tart pan with removable bottom, pressing firmly. Refrigerate for 15 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In bowl, whisk together eggs, brown sugar, corn syrup, bourbon, butter, cinnamon, nutmeg, cloves and allspice; stir in pecans. Scrape filling into prepared tart shell. Bake in bottom third of 375°F (190°C) oven, shielding edge with foil if browning too much, until pastry is golden and filling is just firm to the touch, about 45 minutes. Brush filling with corn syrup; let cool. (Make-ahead: Cover with foil and let stand at room temperature for up to 1 day.) Cut with serrated knife.
Additional information :
Variation:
Spiced Pecan Tart: Omit bourbon. Decrease brown sugar to 3/4 cup (175 mL) and increase corn syrup to 3/4 cup (175 mL).
