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Bourbon Pecan Tart

Bourbon pecan tart pairs a crisp, buttery crust with a rich filling of chopped pecans, brown sugar, and bourbon. Bake until the edges are set and the center jiggles slightly as one piece for a tender, sliceable texture.
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Prep Time 30 minutes
Cook Time 1 hour 8 minutes
Chilling and cooling 3 hours
Total Time 4 hours 38 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.25 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 0.5 tsp fine salt divided
  • 0.5 cup unsalted butter 1 stick, cold and cut into cubes
  • 1 egg yolk large
  • 2 tbsp ice water
For the filling
  • 3 eggs large
  • 0.5 cup light brown sugar packed
  • 0.75 cup light corn syrup
  • 4 tbsp unsalted butter melted and cooled
  • 2 tbsp bourbon
  • 1 tsp vanilla extract
  • 1.5 cup pecan halves roughly chopped

Equipment

  • 1 9-inch tart pan with a removable bottom
  • 1 pie weights

Method
 

Make the crust
  1. Whisk the flour, granulated sugar, and 1/4 teaspoon of the salt in a medium bowl.
  2. Cut in the cold butter with a pastry blender until the pieces are pea-size.
  3. Mix in the egg yolk and ice water with a fork until shaggy clumps form.
  4. Press the dough into a disk, wrap it, and refrigerate for 30 minutes.
  5. Roll the dough on a lightly floured surface into a 12-inch round.
  6. Fit the dough into a 9-inch tart pan with a removable bottom without stretching it.
  7. Trim the edges.
  8. Refrigerate the lined tart pan for 20 minutes.
  9. Heat the oven to 375°F.
  10. Press parchment paper into the shell and fill it with pie weights.
  11. Bake for 15 minutes.
  12. Remove the parchment and weights.
  13. Bake the shell for 5 to 8 minutes, until dry and pale golden.
  14. Cool for 10 minutes.
Make the filling
  1. Whisk the eggs and brown sugar in a medium bowl until combined.
  2. Whisk in the corn syrup, melted butter, bourbon, vanilla, and remaining 1/4 teaspoon salt.
  3. Stir in the pecans.
  4. Pour the filling into the crust and spread it evenly.
Bake the tart
  1. Bake at 350°F for 35 to 45 minutes, until the edges are set, the center jiggles slightly as one piece, and the center registers about 200°F on an instant-read thermometer.
  2. Cool the tart completely in the pan on a wire rack for at least 2 hours.
  3. Remove the ring and slice.

Notes

For a crisp crust, avoid stretching the dough when fitting it into the tart pan. Refrigerate leftovers for up to 4 days; freeze slices for up to 2 months. For a gluten-free variation, use a 1:1 gluten-free baking flour in the crust.