Sorghum Pecan Tart | Oregonian Recipes

Ingredients

• 1/2 cup plus 1 tablespoon (75 grams) sorghum flour
• 3 tablespoons (30 grams) white rice flour or scant 1/3cup (30 grams) Thai white rice flour
• 3 tablespoons (35 grams) sugar
• 1/16 teaspoon baking soda
• 6 tablespoons (85 grams) unsalted butter, slightly softened and cut into chunks
• 2 tablespoons (30 grams) cream cheese
• 1-1/2 teaspoons water
• 1/2 teaspoon pure vanilla extract
• 2 cups (7 ounces/200 grams) pecan halves
• 1/4 cup light corn syrup (90 grams) or 2 tablespoons sorghum syrup and 2 tablespoons light corn syrup
• 1 tablespoon unsalted butter
• 1 cup (170 grams) lightly packed dark brown sugar
• 1/4 teaspoon salt
• 1 tablespoon rum (or bourbon or brandy)
• 1 teaspoon pure vanilla extract
• 3 large eggs
• Lightly sweetened whipped cream for serving
• 9-1/2-inch fluted tart pan with removable bottom
• Food processor fitted with the steel blade (optional)
• Rimmed baking sheet