Bourbon Pecan Tart
This Bourbon Pecan Tart elevates the classic pecan pie with a splash of bourbon, delivering a rich, nutty filling in a sleek tart shell. The shallow form creates elegant slices perfect for any gathering, while the bourbon adds depth without overpowering the sweetness. Pecans toast beautifully during baking, and the crisp tart shell contrasts perfectly with the silky interior. It's an elegant upgrade to traditional pecan pie that impresses with minimal effort.
Equipment
- 9-inch tart pan with removable bottom Forms the signature shape and allows easy release
- Rolling Pin For rolling dough to an 11-inch circle
- Mixing bowls For mixing the filling
- Whisk For whisking eggs and combining filling ingredients
- Measuring cups and spoons For accurate measurements
- Baking sheet For easy handling of the tart pan
- Parchment paper For blind baking the crust
- pie weights or dried beans For blind baking to prevent bubbling
Ingredients
- 1 pie crust or tart dough homemade or store-bought
- 3 large eggs room temperature
- 3/4 cup light corn syrup 180ml
- 1/2 cup brown sugar packed; 100g
- 3 tablespoons unsalted butter melted; 42g
- 2 tablespoons bourbon 30ml; adjust to 3 tablespoons for bolder taste
- 1 teaspoon vanilla extract 5ml
- 1/4 teaspoon salt 1.5g
- 2 cups pecan halves 200g; fresh nuts for best results
For Serving (Optional)
- vanilla bean ice cream for serving
- fresh whipped cream for serving
- powdered sugar for dusting
- fresh berries for serving
Instructions
- Roll dough to an 11-inch circle on a floured surface. Gently transfer to tart pan and press into bottom and sides. Trim excess dough, prick bottom with a fork, and chill in refrigerator for 30 minutes.
- Preheat oven to 375°F (190°C). Line chilled shell with parchment paper and fill with pie weights or dried beans. Bake 15 minutes until edges turn golden, then remove weights and parchment and bake 5 additional minutes. Cool slightly on wire rack.
- Whisk eggs in a large bowl until frothy. Add corn syrup and whisk until fully combined, then stir in brown sugar until no lumps remain. Mix in melted butter, bourbon, vanilla, and salt, then gently fold in pecan halves to coat evenly.
- Pour filling into pre-baked tart shell and spread pecans evenly with a spatula. Tap pan gently to release air bubbles and place on a baking sheet. Bake at 350°F (175°C) for 30-35 minutes until center jiggles slightly. Shield edges with foil if browning too quickly.
- Remove from oven and cool on rack for 2 hours until filling sets to room temperature. Release from pan by pushing up removable bottom. Slice with a sharp knife dipped in hot water, wiping blade clean between cuts for neat slices.
Notes
- Toast pecans lightly before adding for deeper flavor, watching carefully to avoid burning.
- Use room temperature ingredients for smooth mixing; cold eggs can curdle the filling.
- Use real butter for richness and don't skip the blind baking step to prevent a soggy crust.
- Let tart cool completely before slicing so the filling sets properly.
- Brush crust with egg wash before baking for a shiny finish.
- Adjust bourbon to 3 tablespoons for a bolder taste.
- Substitute bourbon with apple juice or more vanilla extract for a non-alcoholic version; the alcohol bakes off mostly during cooking.
- Store at room temperature for up to 2 days covered loosely with foil, refrigerate up to 5 days, or freeze up to 2 months wrapped tightly.
- Reheat slices at 300°F for 10 minutes, or serve cold for firmer texture.
- For variations, try chocolate-drizzled, maple syrup instead of corn syrup, walnuts, mixed nuts, mini tartlets, or a gluten-free crust.
Nutrition
Serving: 1SliceCalories: 520kcalCarbohydrates: 54gProtein: 6gFat: 32gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 14gCholesterol: 85mgSodium: 150mgPotassium: 180mgFiber: 3gSugar: 38gVitamin A: 6IUCalcium: 4mgIron: 8mg
Tried this recipe?Let us know how it was!