| Chef: Andrew Selz | |
| Food Mood: Warm and Hearty | |
| Cuisine: New American/Regional | |
Servings: 6 |
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Ingredients |
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| 3/4 cup light corn syrup 1/2 cup sugar 3 Tbsp cold unsalted butter 3 eggs 1 tsp vanilla extract 1 cup chopped toasted pecans 1/3 cup sliced almonds 1 recipe whole wheat crust, 9 inch tart pan or 5- 4 inch individual tart pans Butterscotch Bourbon Sauce 2 Tbsp unsalted butter 1/3 cup light corn syrup 3/4 cup light brown sugar 1/3 cup heavy cream 2 Tbsp bourbon whiskey |
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Method |
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| Almond Pecan Tart 1. Preheat oven to 375?. 2. In medium sauce pan over medium heat, stir the syrup and the sugar together and bring to a boil. 3. Continue cooking for about 2 minutes to dissolve the sugar. 4. Remove from the heat and stir in the cold butter. Cool the syrup for 5 minutes. 5. Whip the eggs in a bowl with a whisk to break the yolks, then whisk in the syrup and vanilla. 6. Pour through a sieve, to catch any bits of crystallized sugar, into the chilled pie shell. Filling is thin, so be sure there are no cracks in the crust. 7. Place a baking sheet below the tart to catch any drips. Sprinkle with the pecans, then finally with the almonds, and bake for 30 minutes until the nuts are browned and the filling is set. 8. Cool before serving. Butterscotch Bourbon Sauce 1. In small saucepan over medium heat, bring the butter, syrup, and brown sugar to a boil. 2. Stirring with a wooden spoon. Simmer for 1 minute to dissolve the sugar. 3. Stir in the cream and the bourbon. 4. Serve at room temperature. |
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Prep time: 1 hour |
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Notes |
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| This recipe will make 5- 4 inch individual tarts. To be more decorative you can sprinkle the chopped pecans and then arrange the almond slices in design on the top and bake as directed. | |
