Cider Pecan Tart

Ingredients

• 2 ½ cups fresh apple cider
• 4 tablespoons butter
• ⅔ cup light brown sugar
• 2 tablespoons Calvados, bourbon or brandy
• 1 teaspoon vanilla extract
• ¼ teaspoon nutmeg
• 3 eggs, lightly beaten
• Pastry for 8- or 9-inch tart or pie (see recipe)
• 1 ½ cups pecan halves, lightly toasted
• 1 cup heavy cream, whipped (optional)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    470 calories; 31 grams fat; 7 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 41 grams carbohydrates; 2 grams dietary fiber; 34 grams sugars; 6 grams protein; 113 milligrams cholesterol; 59 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

6 to 8 servings

Preparation

1. Preheat oven to 350 degrees. Place cider in a saucepan, and cook over high heat until reduced to one cup. Remove from heat, and stir in butter and brown sugar until dissolved. Then stir in Calvados, vanilla, nutmeg and eggs.
2. Roll out pastry and line straight-sided tart pan with it. Pie pan can be used. Spread pecans over pastry.
3. Pour in cider mixture. Bake 30 to 35 minutes, until surface is fairly firm and pastry is golden. Allow to cool to room temperature. Serve with whipped cream, if desired.

1 hour