Friday, December 09, 2005

Spiced Pecan Tart

    3 eggs
    1 cup (250 mL) packed brown sugar
    1/2 cup (125 mL) corn syrup
    1/4 cup (50 mL) bourbon or rye whisky
    2 tbsp (25 mL) butter, melted
    1/2 tsp (2 mL) cinnamon
    1/4 tsp (1 mL) each ground nutmeg, cloves and allspice
    1-1/2 cups (375 mL) pecan halves
    2 tbsp (25 mL) corn syrup, warmed

    Pat-in Pastry:
    1-1/4 cups (300 mL) all-purpose flour
    2 tbsp (25 mL) granulated sugar
    1/4 tsp (1 mL) salt
    1/3 cup (75 mL) cold butter
    2 tbsp (25 mL) cold water
    1 tsp (5 mL) white vinegar


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.


Spiced Pecan Tart: Omit bourbon. Decrease brown sugar to 3/4 cup (175 mL) and increase corn syrup to 3/4 cup (175 mL).

Source: The Complete Canadian Living Baking Book, 2008

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