Frangipane is usually a sweet paste made from ground almonds. Here I use pecans to satisfy the hunger of pecan-lovers like me.
- For Crust:
- 1 cup all-purpose flour
- 1/2 cup (packed) confectioners' sugar
- 1/4 teaspoon salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, diced
- 1 tablespoon frozen orange juice concentrate, thawed
- For Filling:
- 1 cup pecans, toasted lightly, cooled
- 1/4 cup whole almonds, toasted lightly, cooled
- 3/4 cup (packed) golden brown sugar
- 1 teaspoon grated orange peel
- 1/2 teaspoon ground cinnamon
- 1/2 large egg white (about 1 tablespoon)
- 3 large eggs
- 1/2 cup light corn syrup
- 1/4 cup frozen orange juice concentrate, thawed
- 1 tablespoon bourbon
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups pecan halves
- Additional light corn syrup
FOR THE CRUST:
Preheat oven to 350 degrees F. Blend flour, sugar and salt in processor. Add butter and blend until coarse meal forms. Add orange concentrate and blend until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.
Roll out dough on lightly floured surface to 11-inch round. Transfer to 9 1/2-inch-diameter tart pan with removable bottom. Pierce dough all over with fork; chill 10 minutes. Bake 3 minutes; press up sides of crust with back of fork, if slipping. Bake until crust is pale golden, pressing with back of fork if crust bubbles, about 12 minutes longer.
FOR THE FILLING:
Blend toasted pecans, almonds, 1/2 cup brown sugar, orange peel and cinnamon in processor until moist paste forms; mix in egg white. Crumble frangipane over bottom of crust.
Combine eggs, 1/2 cup corn syrup, orange juice concentrate, bourbon, vanilla, salt and remaining 1/4 cup brown sugar in processor bowl. Pulse 2 times just to blend. Pour egg mixture evenly over frangipane. Starting at edge and pointing nuts toward center of tart, arrange pecan halves in concentric circles atop filling.
Bake tart until filling is firm to touch in center, about 30 minutes. Transfer tart to rack. Brush pecan halves lightly with additional corn syrup to glaze. Cool tart completely.
Tart can be made 1 day ahead. Cover cooled tart loosely with foil and store at room temperature.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
489 calories; 30g total fat; 82mg cholesterol; 137mg sodium; 51g carbohydrates; 2g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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