Bourbon Pecan Tart Recipe

4.60 from 5 votes

A slice of this Bourbon Pecan Tart is all you need to wrap up your celebration with nutty, sweet, and bourbon-kissed flavors.

Prep Time1 30

Cook Time45

Total Time2 15

Course: Desserts

Cuisine: North American

Diet: Vegetarian

Servings:

Calories: 462kcal

Author: Linda

Equipment

Ingredients

For the Pastry Dough

1 1/4 cups all-purpose flour
1 1/2 tbsp white sugar
1/4 teaspoon salt
7 tablespoons unsalted cold butter cut into 1/4" pieces
1 large egg yolk
1/2 tsp vanilla extract
3 1/2 tablespoons ice water

For the Filling

3/4 cup packed light brown sugar
2/3 cup dark corn syrup
3 tablespoons flour
2 tablespoons bourbon
2 tablespoons molasses
1 tablespoon melted butter
1/4 teaspoon salt
3 eggs
2/3 cup pecan halves

Instructions

Prepare the Crust

In a large bowl, sift together the flour, sugar, and salt. Use a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together the egg yolk, vanilla, and ice water. Pour into the flour mixture and use your hands to gently work the ingredients together into a ball of dough. You may need to add more ice water if the dough is too crumbly to come together. Avoid overworking the dough.
Shape the dough into a disc and cover with plastic wrap. Chill in the fridge for one hour.
Let rest on the counter for 10 minutes prior to using. Roll the dough out on a floured surface until 1/8" thick. Try to roll the dough into the shape of the tart pan you are using.
Use a spatula to remove the dough from the floured surface and lay it over the tart pan. Use your fingers to shape the dough into the pan, pinching off any excess dough that falls over the sides of the pan. Use the excess dough to fill in any empty spaces in the pan.
Chill the prepared crust in the fridge for 10 minutes.

Prepare the Filling

Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius).
In a large bowl, whisk together all filling ingredients except for the pecans.
Fold the pecans into the mixture.

Bake

Pour the prepared filling into the chilled tart crust.
Place an oven rack in the center position, and another rack directly underneath it.
Place the tart on the center rack and place a rimmed baking sheet below it on the bottom rack (to catch any drips).
Bake for 45 minutes. Let cool on a wire rack for 10 minutes.

Notes

To store the Bourbon Pecan Tart, cover it tightly with plastic wrap or foil and refrigerate for up to 4 days. For longer storage, you can freeze the tart by wrapping it in plastic wrap and placing it in an airtight container. It will be kept in the freezer for up to 3 months.

To reheat, let the tart thaw in the fridge overnight, then warm slices in the oven at 300°F (150°C) for about 10 minutes.

Nutrition