The usual corn syrup is replaced with agave nectar in this elegant tart. It’s beautiful on a holiday dessert table or at any get-together.
Recipe information
Yield
serves 12
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Prepare the pie dough, press into a 10-inch tart pan with a removable bottom, and bake for 5 minutes.
Step 3
To prepare the filling, beat the butter and agave nectar with an electric mixer until fluffy. Add the eggs, 1 at a time, and beat again until well combined. Add the bourbon, vanilla extract, maple extract, and cinnamon and mix until combined. In a separate bowl, mix the chopped pecans with the flour and fold them into the egg mixture. Pour into the prebaked piecrust and bake for 15 minutes, or until the filling is lightly set.
Step 4
Remove the tart from the oven and arrange the pecan halves in concentric circles over the top of the tart, pressing down lightly into the filling. Bake for another 30 minutes, or until completely set. Halfway through baking, cover the tart with tented foil to prevent the pecans from overbrowning. Remove from the oven and cool on a cooling rack. Serve warm with vanilla ice cream or whipped cream.
