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Butterscotch-Pecan Tart

Makes: 12 servings
Prep 1 hr 10 mins Chill 30 mins Bake 400°F 30 mins
Butterscotch-Pecan Tart
Ingredients
  •  Rich Tart Pastry
  •  Creamy Butterscotch Sauce
  • 3  cups  pecan halves, toasted
  • 2/3  cup  semisweet chocolate pieces
  • 1/3  cup  butterscotch-flavor pieces
  •  Whipped cream (optional)
  •  Chocolate curls (optional)
Directions

1. Preheat oven to 400 degrees F. Prepare Rich Tart Pastry. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into an 11-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch tart pan that has a removable bottom. Ease pastry into pan without stretching it. Press pastry into fluted side of tart pan; trim edge. Do not prick pastry. Line pastry with a double thickness of foil. Bake for 10 minutes. Remove foil. Bake for 5 to 6 minutes more or until light brown. Cool slightly on a wire rack. Reduce oven temperature to 350 degrees F.

2. Meanwhile, prepare Creamy Butterscotch Sauce. Transfer 1-1/4 cups of the warm sauce to a medium bowl. Add pecans, chocolate pieces, and butterscotch pieces, stirring until pieces are melted. Spread mixture evenly in baked tart shell. Bake about 15 minutes or until edge of filling is bubbly. Cool on a wire rack.

3. Remove side of tart pan. Serve tart with remaining sauce, and, if desired, whipped cream and chocolate curls. Makes 12 servings.

Rich Tart Pastry
Ingredients
  • 1 1/4  cups  all-purpose flour
  • 1/4  cup  sugar
  • 1/2  cup  cold butter
  • 2  lightly beaten egg yolks
  • 1  tablespoon  ice water
Directions

1. In a medium bowl stir together flour and sugar. Using a pastry blender, cut in butter until pieces are pea size. In a small bowl combine egg yolks and ice water. Add egg yolk mixture to flour mixture, stirring with a fork just until moistened. Using your fingers, gently knead mixture just until a ball forms. Cover and chill for 1 hour or until dough is easy to handle.

Nutrition Facts (Butterscotch-Pecan Tart)
  • Servings Per Recipe 12,
  • cal. (kcal) 536,
  • Fat, total (g) 39,
  • chol. (mg) 75,
  • sat. fat (g) 14,
  • carb. (g) 47,
  • Monosaturated fat (g) 16,
  • Polyunsaturated fat (g) 7,
  • fiber (g) 4,
  • sugar (g) 29,
  • pro. (g) 5,
  • vit. A (IU) 486,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 126,
  • Potassium (mg) 198,
  • calcium (mg) 50,
  • iron (mg) 2,
  • Starch () 1,
  • Other Carb () 3,
  • Fat () 8,
  • Percent Daily Values are based on a 2,000 calorie diet
Creamy Butterscotch Sauce

Yield: 2-2/3 cups
Ingredients
  • 1/2  cup  butter
  • 3/4  cup  light-color corn syrup
  • 2/3  cup  granulated sugar
  • 2/3  cup  packed dark brown sugar
  • 2  tablespoons  water
  • 1/4  teaspoon  salt
  • 3/4  cup  whipping cream
  • 2  teaspoons  vanilla
Directions

1. In a medium heavy saucepan melt butter over low heat, stirring frequently. Increase heat to medium. Stir in corn syrup, sugar, dark brown sugar, water, and salt. Bring to boiling, stirring constantly. Reduce heat; simmer, uncovered, for 5 minutes, stirring frequently. Remove from heat. Carefully stir in whipping cream and vanilla. Makes about 2-2/3 cups.

Nutrition Facts (Butterscotch-Pecan Tart)
  • Servings Per Recipe 12,
  • cal. (kcal) 536,
  • Fat, total (g) 39,
  • chol. (mg) 75,
  • sat. fat (g) 14,
  • carb. (g) 47,
  • Monosaturated fat (g) 16,
  • Polyunsaturated fat (g) 7,
  • fiber (g) 4,
  • sugar (g) 29,
  • pro. (g) 5,
  • vit. A (IU) 486,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 126,
  • Potassium (mg) 198,
  • calcium (mg) 50,
  • iron (mg) 2,
  • Starch () 1,
  • Other Carb () 3,
  • Fat () 8,
  • Percent Daily Values are based on a 2,000 calorie diet

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