MAPLE TART WITH TOASTED PECANS
Provided by Florence Fabricant
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Roll out the pastry, fit it into a straight-sided tart shell, prick it and line it with a sheet of foil. Weight it with dry beans or pastry weights. Bake about eight minutes, until it looks dry but has not colored. Remove the foil and weights, bake it another 10 minutes and remove from the oven.
- Put the pecan halves on a baking sheet, place in the oven and toast about five minutes. Watch them carefully so they do not burn. Spread the toasted pecan halves over the bottom of the tart. Put the chopped pecans on a baking sheet in the oven and toast for five minutes. Remove from the oven. Reduce oven temperature to 375 degrees.
- Mix the molasses, maple syrup, rum, melted butter and eggs together. Stir in the toasted chopped pecans. Pour this mixture over the pecan halves in the pastry shell.
- Bake 35 to 40 minutes, until the filling is fairly firm. Serve cooled to room temperature, with whipped cream.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 17 grams, Carbohydrate 45 grams, Fat 27 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 41 grams, TransFat 0 grams
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