Thursday, April 5, 2012

Bourbon Pecan Tart

As much as we love it, we have never made a pecan pie in our own kitchen until now. Why not? We swore off of corn syrup in any form years ago, and it's the base of most pecan pie recipes. Our pecan tart skips the corn syrup by featuring good old brown rice syrup, an ingredient easily found at Whole Foods, in its place. We added a little bourbon to keep things interesting. The result is a delicious pecan flavor that's not cloyingly sweet or gooey. This one is as keeper that'll definitely find its way onto our holiday dessert table.

Make your own crust and whipped cream for this tart, and maybe you'll fall in love with pecan pie again, too. 

Bourbon Pecan Tart

Pie Dough (recipe follows)
2 cups unsalted pecans (toasted)
2 large eggs (beaten)
1 teaspoon vanilla extract
1/2 cup firm packed light brown sugar
2/3 cup brown rice syrup
1/4 teaspoon Maldon sea salt flakes
1/4 cup soy margarine (like Earth Balance with olive oil)
2 tablespoons bourbon
Easy Whipped Cream (to garnish; recipe follows)

Preheat the oven to 350 degrees. Make the pie dough and set it aside in the refrigerator. In a large bowl mix the pecans, eggs, vanilla, brown sugar, brown rice syrup, salt, margarine, and bourbon until well incorporated. Roll out the dough to approximately 14 inches. Press the dough into an 11-inch tart pan pressing the edges into the scallops with your thumb. Dock the dough with a fork and par-bake it for 10 minutes. Pour the filling into the crust and smooth it with a rubber spatula. Return the tart to the oven for 30 minutes. Allow tart to cool completely before serving. Serve with whipped cream. (Makes 1 tart that serves 6 to 8 people.)

Pie Dough

1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/3 cup organic non-hydrogenated shortening
1/2 teaspoon iodized sea salt
ice water

Add the all-purpose and whole wheat flour, shortening, and salt to the bowl of a food processor and start it. Slowly add cold water a teaspoon at at time until a ball forms. Stop the motor and pull the dough ball out. Place it in a covered bowl in the fridge for at least 20 minutes to rest.

Easy Whipped Cream

1/2 cup heavy whipping cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract

In a large bowl whisk cream vigorously until slightly stiff. Add sugar and vanilla and whisk to combine.  Set whipped cream aside in the refrigerator until ready to serve.