PECAN TART FROM AGAVE IN THE RAW® RECIPE | ALLRECIPES
This easy pecan tart can be served with whipped cream and extra pecans.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees F. Roll crust to 11 inches. Fit in bottom and up side of 9-inch tart pan with removable bottom. Trim edge. Bake 5 to 8 minutes or until beginning to brown. With back of wooden spoon, gently press out any bubbles. Meanwhile, in medium bowl with electric mixer on medium speed, beat Agave In The Raw and eggs until smooth. Stir in pecans. Pour into partially baked crust.
- Bake 20 to 25 minutes or until filling is set. Cool completely. If desired, garnish with whipped cream and reserved pecans.
Nutrition Facts : Calories 450.3 calories, CarbohydrateContent 46.2 g, CholesterolContent 71 mg, FatContent 29.1 g, FiberContent 3.4 g, ProteinContent 6.2 g, SaturatedFatContent 4.3 g, SodiumContent 143.5 mg, SugarContent 1.3 g
STRAWBERRY-RHUBARB JAM WITH AGAVE RECIPE | ALLRECIPES
Strawberry rhubarb jam made with agave nectar.
Provided by BDMOMX3
Categories Side Dish Sauces and Condiments Canning and Preserving Recipes Jams and Jellies Recipes
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 9 half-pint jars
Number Of Ingredients 6
Steps:
- Combine strawberries, rhubarb, lemon juice, and pectin in a saucepan; bring to a boil. Stir agave nectar into strawberry mixture until dissolved; return to a rolling boil, stirring constantly, for 1 minute. Remove saucepan from heat. Skim foam from top of jam, if needed.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 23.5 calories, CarbohydrateContent 6.2 g, FiberContent 0.5 g, ProteinContent 0.1 g, SodiumContent 0.2 mg, SugarContent 5.5 g
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