Maple Bourbon Pecan Tart
This tart combines the nutty richness of pecans with the smooth, warming notes of maple syrup and bourbon. It's a perfect weekend project for seasoned bakers looking to celebrate the flavors of fall. Use a high-quality, small-batch bourbon for the best results.
Ingredients
- All-purpose flour
- Unsalted butter, chilled and cubed
- Granulated sugar
- Salt
- Ice water
- Large eggs
- Pure maple syrup
- Bourbon
- Dark brown sugar, packed
- Vanilla extract
- Pecan halves
Method
- In a large bowl, mix the flour, sugar, and salt. Add the cubed butter and cut it into the flour mixture with a pastry cutter until it resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough starts to come together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Transfer the dough to the pan, pressing it into the edges and trimming any excess.
- Line the tart shell with parchment paper and fill with pie weights. Bake for 15 minutes. Remove weights and parchment, bake for another 10 minutes until lightly golden.
- In a medium bowl, whisk together the eggs, maple syrup, bourbon, brown sugar, and vanilla extract until smooth.
- Arrange the pecan halves in the partially baked tart shell. Pour the filling over the pecans, ensuring they are evenly coated.
- Bake the tart for 45-50 minutes or until the filling is set and the top is golden. Cool on a wire rack before serving.