Bourbon, Pumpkin, and Spiced Pecan Tart
Keys: Desserts Vegan Vegetarian Nuts Frozen
Yield: 1
Ingredients:
1 1/2 cup pecan halves divided
2 tbl water
2 tbl unbleached cane sugar
1 cup whole-wheat pastry flour
1 cup rolled oats
2 tsp cinnamon divided
1/8 tsp salt
1/3 cup safflower oil
3/4 cup maple syrup
3/4 cup soy milk
(rice milk or other non-dairy milk)
1/4 cup arrowroot
1 can pumpkin puree - (16 oz)
2 tbl bourbon
(or rum or apple juice)
1 tbl vanilla
1 tbl minced ginger
1/2 tsp salt
1/4 tsp nutmeg
Method:
Lightly oil (or spray with oil) a 9-inch tart pan and set aside.
In a small bowl, place the pecan halves, drizzle the water over them,
and toss lightly to evenly moisten them. In another small bowl, stir
together the sugar and 1/4 teaspoon cinnamon. Sprinkle the
cinnamon-sugar over the moistened pecans and toss lightly to evenly coat
them with the mixture.
Place the pecans on a cookie sheet and bake at 325 degrees for 8 to 10
minutes or until lightly toasted and fragrant. Pick out 16 perfect pecan
halves, place them on a plate, and set aside to be used later as garnish
for the tart.
Allow the remaining pecans to cool, and then transfer them to a food
processor. Add the whole wheat pastry flour, oats, 1/2 teaspoon
cinnamon, and salt, and pulse a few times until mixture resembles coarse
crumbs. Drizzle in the oil and 1/4 cups maple syrup, and pulse a few
times just until mixture comes together.
Transfer the mixture to the prepared tart pan. Using your fingers, press
the mixture to cover the bottom and sides of the tart pan. Place the
tart pan on a cookie sheet and bake it at 375 degrees for 10 minutes.
Remove it from the oven and allow it to cool for 10 minutes.
Meanwhile, wipe out the food processor so that it can be reused to
prepare the filling. In the food processor, place the soy milk and
arrowroot, and blend for 1 minute to fully dissolve the arrowroot. Add
the remaining cinnamon, remaining maple syrup, and all of the remaining
ingredients to the food processor, and blend for 1 to 2 minutes or until
smooth and creamy.
Pour the filling into the prepared crust, return the cookie sheet to the
oven, and bake an additional 35 to 40 minutes or until set. While the
tart is still warm, decorate the top with the 16 reserved pecan halves.
Allow the tart to cool on a rack for 30 minutes, then chill it for
several hours before serving.
Cut the tart into 8 pieces with a warmed knife. Excellent served with a
frozen non-dairy ice cream or sorbet on the side.
This recipe yields one 9-inch tart or 8 pieces.
Yield: 8 pieces
Be who you are and say what you feel,because those who mind don't matter
and those who matter don't mind.
~Angelique~
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