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Categories:
pecans butter brown sugar brown rice syrup salt cinnamon ginger pecan tarts flour granulated sugar butter rice cakes apples brown rice syrup cinnamon ginger candied pecans vanilla ice cream
Viewed: 35 - Published at: 9 years agoIngredients
- For the candied pecans
- 2 tablespoons butter
- 2 tablespoons packed dark brown sugar
- 2 tablespoons brown rice syrup
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 2 cups chopped pecan
- For the shortbread tarts
- 2 cups flour
- 1/2 cup granulated sugar
- 1 cup butter, softened
- 8 small, or 4 large, dark chocolate-dipped rice cakes, divided
- 5 apples, peeled and chopped
- 1 tablespoon brown rice syrup
- 1 teaspoon dried cinnamon
- 1 teaspoon dried ginger
- Candied pecans, for garnish
- Vanilla ice cream, for serving
Method
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large skillet, melt the butter over medium heat. Add the brown sugar, brown rice syrup, salt, cinnamon, and ginger. Stir together, then cook until bubbly, stirring constantly.
- Add the pecans, then cook 2 to 3 minutes, stirring constantly, until pecans are well coated. Spread the mixture onto the parchment-lined baking sheet.
- Bake the pecans 6 to 8 minutes or until golden brown. Cool completely, about 30 minutes.
- Preheat oven to 375°F.
- In a large bowl, combine the flour and sugar and then cut in the butter until the dough is crumbly, but holds.
- Roughly chop four rice cakes; mix into to the dough.
- In a 12-cup muffin tin, evenly shape the dough in each tin to form the tarts; place the tin in the freezer for 15 minutes.
- In a large saucepan, combine the apples, brown rice syrup, cinnamon, and ginger, then cook together until the juice from the apples is just released.
- Remove the muffin tin from freezer; divide the spiced apples evenly among the tarts.
- Bake for 25 minutes or until golden brown, rotating the pan in the oven every 10 minutes to ensure even baking.
- While the tarts are baking, finely chop the remaining rice cakes to make a crumble for garnish.
- Remove the baked tarts from the oven. Allow to cool in the muffin tin for a few minutes, then run a knife around each tart to remove from pan.
- To serve, garnish a tart with the crumble, then top with some candied pecans and a scoop of vanilla ice cream.
