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.
- Portion size 12 servings
Ingredients
Pat-in Pastry:
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 161 mg
- Protein 4 g
- Calories 347.0
- Total fat 18 g
- Cholesterol 65 mg
- Saturated fat 6 g
- Total carbohydrate 46 g
%RDI
- Iron 10.0
- Folate 12.0
- Calcium 3.0
- Vitamin A 9.0
