Pecan Maple Bourbon Tart
A buttery tart shell filled with maple-sweetened pecans and a splash of bourbon.
Dietary
Vegetarian, Pescatarian, Kosher
Allergens
Dairy, Eggs, Tree nuts, Wheat
This tart trades the usual corn syrup filling for a deep maple and bourbon custard, baked until set around a generous layer of toasted pecans. The flaky all-butter crust holds a glossy, slightly chewy filling that firms as it cools. It makes a fitting centerpiece for a holiday table or any occasion calling for a rich, nutty dessert.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3 tablespoons ice water
- 3 eggs
- 3/4 cup pure maple syrup
- 1/2 cup packed light brown sugar
- 3 tablespoons unsalted butter, melted
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups pecan halves
Method
-
In a food processor, pulse the flour and salt to combine. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces.
-
Drizzle in the ice water, one tablespoon at a time, pulsing briefly after each addition, until the dough just comes together.
-
Shape the dough into a disk, wrap in plastic, and refrigerate until firm.
-
On a lightly floured surface, roll the dough into a 12-inch round and fit it into a 9-inch tart pan with a removable bottom, pressing it into the edges and trimming the overhang.
-
Prick the bottom of the crust with a fork and freeze while the oven preheats.
-
Preheat the oven to 375°F. Line the chilled crust with parchment and fill with pie weights, then blind bake until the edges are set.
-
Remove the parchment and weights and bake the crust until lightly golden and dry to the touch. Set aside to cool slightly and reduce the oven temperature to 350°F.
-
In a large bowl, whisk together the eggs, maple syrup, brown sugar, melted butter, bourbon, vanilla, and salt until smooth.
-
Scatter the pecan halves evenly over the bottom of the baked tart crust.
-
Pour the maple bourbon filling evenly over the pecans, gently shaking the pan so the liquid settles between the nuts.
-
Bake until the filling is set around the edges but still slightly jiggly in the center, about 30 to 35 minutes.
-
Transfer the tart to a wire rack and cool completely at room temperature before slicing.
Related recipes
- All-Butter Pie Crust · soon
Rate this recipe
Pecan Maple Bourbon Tart
This tart trades the usual corn syrup filling for a deep maple and bourbon custard, baked until set around a generous layer of toasted pecans. The flaky all-butter crust holds a glossy, slightly chewy filling that firms as it cools. It makes a fitting centerpiece for a holiday table or any occasion calling for a rich, nutty dessert.
4 hr 8 slices 420 cal
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3 tablespoons ice water
- 3 eggs
- 3/4 cup pure maple syrup
- 1/2 cup packed light brown sugar
- 3 tablespoons unsalted butter, melted
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups pecan halves
Method
- 1
In a food processor, pulse the flour and salt to combine. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces.
- 2
Drizzle in the ice water, one tablespoon at a time, pulsing briefly after each addition, until the dough just comes together.
- 3
Shape the dough into a disk, wrap in plastic, and refrigerate until firm.
- 4
On a lightly floured surface, roll the dough into a 12-inch round and fit it into a 9-inch tart pan with a removable bottom, pressing it into the edges and trimming the overhang.
- 5
Prick the bottom of the crust with a fork and freeze while the oven preheats.
- 6
Preheat the oven to 375°F. Line the chilled crust with parchment and fill with pie weights, then blind bake until the edges are set.
- 7
Remove the parchment and weights and bake the crust until lightly golden and dry to the touch. Set aside to cool slightly and reduce the oven temperature to 350°F.
- 8
In a large bowl, whisk together the eggs, maple syrup, brown sugar, melted butter, bourbon, vanilla, and salt until smooth.
- 9
Scatter the pecan halves evenly over the bottom of the baked tart crust.
- 10
Pour the maple bourbon filling evenly over the pecans, gently shaking the pan so the liquid settles between the nuts.
- 11
Bake until the filling is set around the edges but still slightly jiggly in the center, about 30 to 35 minutes.
- 12
Transfer the tart to a wire rack and cool completely at room temperature before slicing.