Cider Pecan Tart

Name: Cider Pecan Tart
Yield: 6 to 8 servings
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)

By Florence Fabricant

Published November 13, 2001

Total Time: 1 hour
Rating: (0)
Comments: Read comments

Featured in: Golden Oldies, With a Spin

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Ingredients

Yield:6 to 8 servings

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)

Ingredient Substitution Guide

Preparation

Step 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.
Step 2
Roll out pastry and line straight-sided tart pan with it. Pie pan can be used. Spread pecans over pastry.
Step 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.