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The Inn at Little Washington Cookbook: A Consuming Passion
by Patrick O’Connell, 1996, Random House
chewy confection tastes like the Deep South. It keeps beautifully for
three to four days in the refrigerator and can be cut into very thin
wedges to serve with tea
or offered as a dessert along with a little
bourbon-laced whipped cream. We always feature it on our buffet table
during our Christmas Open House for the town
citizens – a group of
1/2 cups sugar
cup heavy cream
cup (1/2 stick) butter, melted
prebaked tart or pie shell (9 or 10 inches in diameter)
ounces bittersweet chocolate, melted
In a small, heavy-bottomed saucepan, bring the sugar and water to a
boil over medium heat. Cook until golden brown.
Quickly remove the pan from the heat and slowly and carefully pour
the cream into the caramelized sugar. (Caution: When the
cream hits the hot sugar, it will steam up and spatter, so be sure to
avert your face and protect your hands.)
Cook the caramel-cream mixture over low heat for 3 minutes,
stirring to dissolve any lumps of caramel.
Preheat the oven to 350 degrees [F.]
Strain the mixture through a sieve and allow it to cool for 15
Place the pecans on a baking sheet and toast in the oven for 5 to 7
minutes, or until lightly browned. Remove and set aside. Increase the oven
temperature to 400 degrees [F.]
Whisk the bourbon, butter, egg, and yolk into the cooled caramel
mixture. Stir in the toasted pecans.
Brush the tart or pie shell with the melted chocolate and pour the
filling into the shell. Bake in the center of the oven for 15 minutes.
Reduce the heat to 350 degrees [F.] and continue baking for an additional
serve: Serve the tart at
room temperature. Serves 8.
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