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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bourbon Pecan Tart Recipe

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This recipe for Bourbon Pecan Tart is from The Abraham/VerColen Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. packed light brown sugar
¾ c. dark corn syrup
3 T. flour
2 T. bourbon
2 T. molasses
1 T. butter; melted
½ t. vanilla
¼ t. salt
2 large eggs
1 large egg white
⅔ c. pecan halves
1 pie crust (Pillsbury)
cooking spray
½ oz. bittersweet chocolate; chopped
Directions:
Directions:
1. Preheat oven to 350º.
2. Combine first 10 ingredients (up to the pecan halves); stirring well with whisk. Stir in pecans. Roll dough into 13-inch circle and fit into 9-inch tart pan coated with cooking spray. Trim excess crust with a sharp knife. Spoon sugar mixture into crust.
3. Bake for 45 minutes or until set. Cool on wire rack.
4. Place chocolate in micro-safe bowl; microwave at high for 1 minute. Stir until smooth. Drizzle over cooled tart.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour

 

 

 

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