Honey, Date and Pecan Tart

Honey, Date and Pecan Tart
Adapted from keyingredient.com
Honey, Date and Pecan Tart

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from keyingredient.com

Ingredients

  • CRUST

  • 1 1/4

    cups unbleached all-purpose flour

  • 1/2

    cup (1 stick) chilled unsalted butter, but into 1/2-inch cubes

  • 1/4

    tsp salt

  • 3 to 4

    Tbs ice water

  • FILLING

  • 2

    large eggs, separated

  • 6

    Tbs sugar, divided

  • 2

    Tbs honey

  • 1

    Tbs bourbon

  • 1/2

    tsp vanilla extract

  • 1/8

    tsp salt

  • 2

    Tbs all-purpose flour

  • Pinch of baking soda

  • 1

    cup shopped pitted Medjool dates

  • 2/3

    cup coarsely chopped pecans

  • Whipped cream

Directions

Crust / Using on/off turns, blend flour, butter, and salt in processor until mixture resembles coarse meal. Add 3 Tbs ice water. Blend, using on/off turns, until moist clumps form, adding more ice water by tsp if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour up to 1 day. Preheat oven to 425 degrees. Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch tart pan with removable bottom. Cut off all but 1/4 inch of overhang, leaving dough sides higher than pan sides. Freeze crust 15 minutes. Line crust with foil and dried beans. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake crust until golden, piercing with fork if crust bubbles, about 15 minutes. Cool crust on rack. Reduce oven temperature to 325 degrees. Filling/ Whisk yolks, 4 Tbs sugar, honey, bourbon, vanilla, and salt in large bowl until thick. Beat in flour and baking soda, then dates and pecans. Whisk egg whites in medium bowl until soft peaks form. Add 2 Tbs sugar; beat until stiff but not dry. Fold whites into date mixture in 3 additions. Spread filling in crust. Bake tart until filling is puffed, deep brown, and just set in center, about 40 minutes. Cook tart on rack at least 30 minutes. Serve warm or at room temperature with whipped cream. Do ahead / Tart can be made 1 day ahead. Cover and let stand at room temperature.

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