This month we read "Sarah's Key" by Tatiana de Rosnay. It was a much better choice than last month's book and the discussion was much more productive. In addition, the general consensus was that we all enjoyed reading historical fiction - especially about a topic so few of us were familiar with prior to reading the book. I recommend this book and I highly recommend this tart!
Bourbon Pecan Tart with Chocolate Drizzle
Adapted from Cooking Light November 2007
- 1 cup packed light brown sugar
- 3/4 cup dark corn syrup
- 3 tablespoons all-purpose flour
- 2 tablespoons bourbon
- 2 tablespoons molasses
- 1 tablespoon butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large eggs
- 1 large egg white
- 1 cup pecan halves
- 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
- Cooking spray
- 1 ounce bittersweet chocolate, chopped
- Preheat oven to 350°.
- Combine first 10 ingredients, stirring well with a whisk.
Stir in pecans.
Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife.
Spoon sugar mixture into prepared crust.
Bake at 350° for 45 minutes or until center is set. Cool completely on a wire rack.
- Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute. Stir until smooth. Drizzle chocolate over tart.
Slice and Serve.