Bourbon-Pecan Tart
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
43
Spice
33
Sweetness
53
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 large
Egg3 tbsps
Unsalted Butter (melted)2 tbsps
Bourbon1 tsp
Vanilla Extract1 tsp
Salt2 cups
Pecan HalveDirections:
1
Place crust in 10-inch tart pan with removable bottom; press crust into pan
2
Trim overhang
3
Chill crust 30 minutes
4
Preheat oven to 375°F
5
Line crust with foil; fill with dried beans
6
Bake until crust is set and pale golden, about 30 minutes
7
Remove foil and beans
8
Bake crust until golden brown, about 10 minutes
9
Place pan with crust on rimmed baking sheet
10
Meanwhile, using electric mixer, beat eggs and sugar in medium bowl
11
Beat in corn syrup
12
Add butter, bourbon, vanilla, and salt; beat until blended
13
Stir in pecans
14
Pour pecan filling into hot crust
15
Bake until center of filling is set, about 25 minutes
16
Cool tart on rack 1 hour; remove pan sides
17
Serve slightly warm or at room temperature
18
DO AHEAD: Can be made 8 hours ahead
19
Rewarm slightly before serving, if desired
20
Place crust in 10-inch tart pan with removable bottom; press crust into pan
21
Trim overhang
22
Chill crust 30 minutes
23
Preheat oven to 375°F
24
Line crust with foil; fill with dried beans
25
Bake until crust is set and pale golden, about 30 minutes
26
Remove foil and beans
27
Bake crust until golden brown, about 10 minutes
28
Place pan with crust on rimmed baking sheet
29
Meanwhile, using electric mixer, beat eggs and sugar in medium bowl
30
Beat in corn syrup
31
Add butter, bourbon, vanilla, and salt; beat until blended
32
Stir in pecans
33
Pour pecan filling into hot crust
34
Bake until center of filling is set, about 25 minutes
35
Cool tart on rack 1 hour; remove pan sides
36
Serve slightly warm or at room temperature
37
DO AHEAD: Can be made 8 hours ahead
38
Rewarm slightly before serving, if desired