Bourbon-Pecan Tart with Chocolate Drizzle

Bourbon-Pecan Tart with Chocolate Drizzle Recipe
Make the tart a day ahead, and store it in the refrigerator. You can use a 9-inch pie plate instead: simply roll the dough to a 13-inch circle, fold the edges under, and flute.

Yield:

12 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 277
Caloriesfromfat 32 %
Fat 10 g
Satfat 2.7 g
Monofat 3 g
Polyfat 1.5 g
Protein 2.4 g
Carbohydrate 45.2 g
Fiber 0.7 g
Cholesterol 39 mg
Iron 0.9 mg
Sodium 156 mg
Calcium 32 mg

Ingredients

1 cup packed light brown sugar
3/4 cup dark corn syrup
3 tablespoons all-purpose flour
2 tablespoons bourbon
2 tablespoons molasses
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1 large egg white
2/3 cup pecan halves
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1/2 ounce bittersweet chocolate, chopped

Preparation

Preheat oven to 350°.

Combine first 10 ingredients, stirring well with a whisk. Stir in pecans. Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust. Bake at 350° for 45 minutes or until center is set. Cool completely on a wire rack.

Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute. Stir until smooth. Drizzle chocolate over tart.

Note:

Julianna Grimes,

Cooking Light

November 2007
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