Cider-Pecan Tart

• 2 cups fresh apple cider
• Pastry for one crust for 9-inch tart or 10-inch pie
• 4 tablespoons soft butter
• 1/2 cup light brown sugar
• 1/2 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup Calvados, bourbon or brandy
• 1/4 teaspoon ground nutmeg
• 3 eggs, lightly beaten
• 1 1/2 cups chopped pecans
• 1 cup heavy cream, whipped (optional)

1. Place the cider in a saucepan and cook until reduced to 1 cup.
2. Set aside to cool.
3. Line pan with pastry and bake it until it is golden.
4. Readjust oven to 375 degrees.
5. Cream together the soft butter and brown sugar, stir in the maple syrup and the vanilla, and whisk in the Calvados.
6. Add the cider and nutmeg, and stir in the eggs.
7. Spread pecans over the bottom of the pastry then pour in filling mixture.
8. Bake 30 to 35 minutes, until surface is fairly firm to the touch.

apple cider, pastry, butter, light brown sugar, maple syrup, vanilla, calvados, ground nutmeg, eggs, pecans, heavy cream

Taken from cooking.nytimes.com/recipes/386 (may not work)