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Whiskey Pecan Tart


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Serves | Prep Time | Cook Time

Ingredients

Dough: Line a tart shell with a Pate Sucree
Filling
Eggs 2
Brown Sugar 3 ¼ oz
Corn Syrup 1 ½ oz
Table Salt 1/8 tsp
Vanilla Extract ½ tsp
Whiskey ½ oz
Unsalted Butter, melted 1 oz
Pecans 5 oz


Mixing Method Baked Custard


Shape Enough to fill one 8” tart shell


Finish Place pecans in a par baked tart shell and pour syrup mixture over top. Bake, cool and decorate as desired. Brush with Apricot Glaze once cold.


Baking Temp 350F (still oven) 325F (Convection)


Source Manual


Notes: Melt butter allow to cool


In a bowl add, brown sugar, whisky, corn syrup and eggs. Mix


Add vanilla, salt, and butter.


Use a tart pan that has Pate Sucree and has been blind baked.


Place pecans on the bottom of shell. They will rise to the top.


Pour mixture over pecans.


Bake 325F in a still oven until mix giggles.


Pairs Well With


Notes

A dash of local for every season
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