Pecan Tart Recipe - Cooking Index
Pie dough for 9" pie pan or 10" tart shell | ||
1 cup | 198g / 7oz | Granulated sugar |
2/3 cup | 218g / 7.7oz | Light corn syrup |
2 tablespoons | 30ml | Dark rum |
1/2 | Unsalted butter - softened | |
3 | Eggs | |
1 teaspoon | 5ml | Vanilla extract |
1/4 teaspoon | 1.3ml | Salt |
2 cups | 292g / 10oz | Pecan halves |
In a saucepan, combine sugar, corn syrup, rum, and butter. Bring to a boil, then let cool until lukewarm.
Beat eggs 1 at a time into this mixture, then add remaining ingredients.
Fill tart shell and bake in a preheated 350 degree oven for 50 minutes.
This recipe yields 10 to 12 servings.
Source:
MELTING POT with Tanya Holland - (Show # MP-1A37) - from the TV FOOD NETWORK
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