Bourbon-Pecan Tart with Chocolate Drizzle

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

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Nutritional Information

Amount per serving
  • Calories: 277
  • Calories from fat: 32%
  • Fat: 10g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.5g
  • Protein: 2.4g
  • Carbohydrate: 45.2g
  • Fiber: 0.7g
  • Cholesterol: 39mg
  • Iron: 0.9mg
  • Sodium: 156mg
  • Calcium: 32mg

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

  1. Preheat oven to 350°.
  2. 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.
  3. Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute. Stir until smooth. Drizzle chocolate over tart.
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