Bourbon, Pumpkin, And Spiced Pecan Tart

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Bourbon, Pumpkin, And Spiced Pecan Tart

 

1 1/2 cups pecan halves, divided

2 tablespoons water

2 tablespoons unbleached cane sugar

1 cup whole wheat pastry flour

1 cup rolled oats

2 teaspoons cinnamon, divided

1/8 teaspoon 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 16 oz. can pumpkin puree

2 tablespoons bourbon or rum or apple juice

1 tablespoon vanilla

1 tablespoon minced ginger

1/2 teaspoon salt

1/4 teaspoon nutmeg

 

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.

Yields one 9-inch tart or 8 pieces.

 

 

 

 

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