jglass
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Apple Pecan Tart
This recipe is out of "Home Cooking Magazine". This gorgeous rustic tart is sure to impress guests (but only you need to know that it's even easier to assemble than a typical apple pie)! Dark or light corn syrup can be used. but dark syrup will give you a rich molasses flavor.
SERVES 8
1 unbaked pie shell
1/2 cup sugar
1/2 cup corn syrup
2 eggs, well beaten
1 teaspoon butter, melted
1 cup pecans, chopped
1 1/2 teaspoons vanilla
2 large apples, cooking type, cored, peeled, chopped
1 teaspoon lemon juice
Preheat oven to 375 degrees.
Place pie crust in a 9-inch tart pan and leave the sides long and free-form.
Combine sugar and corn syrup.
Add eggs and beat until smooth.
Add pecans and vanilla and mix well. Set aside.
Toss apples with lemon juice.
Spread apples on bottom of pie crust and pour pecan mixture over apples.
Fold edges of pie crust over filling.
Bake pie until set, about 45 to 50 minutes.
This recipe is out of "Home Cooking Magazine". This gorgeous rustic tart is sure to impress guests (but only you need to know that it's even easier to assemble than a typical apple pie)! Dark or light corn syrup can be used. but dark syrup will give you a rich molasses flavor.
SERVES 8
1 unbaked pie shell
1/2 cup sugar
1/2 cup corn syrup
2 eggs, well beaten
1 teaspoon butter, melted
1 cup pecans, chopped
1 1/2 teaspoons vanilla
2 large apples, cooking type, cored, peeled, chopped
1 teaspoon lemon juice
Preheat oven to 375 degrees.
Place pie crust in a 9-inch tart pan and leave the sides long and free-form.
Combine sugar and corn syrup.
Add eggs and beat until smooth.
Add pecans and vanilla and mix well. Set aside.
Toss apples with lemon juice.
Spread apples on bottom of pie crust and pour pecan mixture over apples.
Fold edges of pie crust over filling.
Bake pie until set, about 45 to 50 minutes.