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Categories:
pastry unsalted butter amber eggs bourbon vanilla maple ground cinnamon pecans flour pecan halves vanilla
Viewed: 32 - Published at: 8 years agoIngredients
- Oat Pastry Piecrust, prebaked (page 78)
- 3 tablespoons unsalted butter
- 3/4 cup amber agave nectar
- 3 large eggs or 3/4 cup egg substitute
- 1 tablespoon bourbon or dark rum
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons maple extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup pecans, coarsely chopped and roasted in a 350F oven for 5 minutes
- 2 tablespoons sprouted spelt flour
- 2 cups pecan halves
- Sinfully Rich Vanilla Bean Ice Cream (page 82), Soy Vanilla Ice Cream (page 83), or Agave Nectar Whipped Cream (page 113), for garnish (optional)
Method
- Preheat the oven to 350F.
- Prepare the pie dough, press into a 10-inch tart pan with a removable bottom, and bake for 5 minutes.
- To prepare the filling, beat the butter and agave nectar with an electric mixer until fluffy.
- Add the eggs, 1 at a time, and beat again until well combined.
- Add the bourbon, vanilla extract, maple extract, and cinnamon and mix until combined.
- In a separate bowl, mix the chopped pecans with the flour and fold them into the egg mixture.
- Pour into the prebaked piecrust and bake for 15 minutes, or until the filling is lightly set.
- Remove the tart from the oven and arrange the pecan halves in concentric circles over the top of the tart, pressing down lightly into the filling.
- Bake for another 30 minutes, or until completely set.
- Halfway through baking, cover the tart with tented foil to prevent the pecans from overbrowning.
- Remove from the oven and cool on a cooling rack.
- Serve warm with vanilla ice cream or whipped cream.
