See Also: Maple Pecan Tart(recipes)
Maple-Pumpkin-Pecan Twists(recipes)
Maple-Pumpkin-Pecan Twist(recipes)
Quebec Maple-Pecan Drops(recipes)
Maple syrup and pecan cake(recipes)
Nectarine Pecan Tart(recipes)
Chocolate and pecan crunch tart(recipes)
Pumpkin Tart with Maple Crème(recipes)
pecan(encyclopedia)
maple(dictionary)

Maple Pecan Tart (recipes)


Maple Pecan Tart

Yield: Makes 8 servings



Ingredients:



1tablespoon all-purpose flour

Refrigerated pastry for single-crust 10-inch pie

1-1/4cups (5 ounces) pecan halves

3/4cup granulated sugar

2eggs

1/3cup corn syrup

1/3cup maple syrup

2tablespoons butter, melted

2tablespoons bourbon or whiskey (optional)

1teaspoon vanilla

1cup (1/2 pint) whipping cream

2tablespoons powdered sugar

1tablespoon bourbon or whisky (optional)

Candies and mini chocolate chips









Preparation:





1.For tart, preheat oven to 350°F. Sprinkle flour over one side of pastry. Press pastry crust, flour side down, onto bottom and up side of 9-1/2-inch tart pan. Arrange pecan halves in concentric circles on pastry.2.Combine granulated sugar and eggs, in medium bowl; whisk until well blended. Stir in corn syrup, maple syrup, butter, bourbon, if desired, and vanilla; mix well. Carefully pour mixture over pecans, coating them well. (Pecans will rise to surface during baking.)3.Bake 30 minutes or until golden brown and center is set. Cool completely on a wire rack.4.For topping, combine cream, powdered sugar and bourbon, if desired, in food processor fitted with steel blade. Process about 30 seconds or until thick. Or, whip in small bowl of electric mixer until stiff peaks form. (Topping may be prepared up to 2 hours before serving. Cover and refrigerate.) Form ghosts by dropping dollops of topping around perimeter of tart; top dollops with smaller dollops and decorate with candies and mini chocolate chips as shown in photo.