Pecan Tart
Pecan Tart
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 288
- Total Fat
- 17
- Saturated Fat
- 4
- Carbohydrates
- 34
- Dietary Fiber
- 2
- Sugar
- 32
- Protein
- 3
- Cholesterol
- 50
- Sodium
- 76
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 288
- Total Fat
- 17
- Saturated Fat
- 4
- Carbohydrates
- 34
- Dietary Fiber
- 2
- Sugar
- 32
- Protein
- 3
- Cholesterol
- 50
- Sodium
- 76
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
Ingredients
Pastry pie dough for 1 (9-inch) pie pan or (10-inch) tart shell
1 cup granulated sugar
2/3 cup light corn syrup
2 tablespoons dark rum
1/2 stick unsalted butter, softened
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups pecan halves
Directions
- In a saucepan, combine sugar, corn syrup, rum, and butter. Bring to a boil, then let cool until lukewarm. Beat eggs 1 at a time into this mixture, then add remaining ingredients. Fill tart shell and bake in a preheated 350 degree oven for 50 minutes.
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