Sorghum Pecan Tart | Oregonian Recipes
This sweet seasonal favorite gets a light but truly superb flavor makeover as a tart with a sorghum flour crust and, if you like, a little sorghum syrup in t...
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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
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