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–+ servings
A close up of a slice of pecan bourbon tart pulled out of the whole tart

Bourbon Pecan Tart

by 12 Kitchens
Whether you pronounce it pecan or pecan, this bourbon pecan tart will be a favorite dessert at Thanksgiving. My bourbon pecan tart recipe without corn syrup uses the flavors of other types of sweeteners like maple syrup and molasses plus the added bonus of bourbon. You can't go wrong with this classic fall bake.
5 from 2 votes
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Category Pies & Tarts
Difficulty Easy
Servings 12 slices
Calories 494 kcal

Equipment

  • Stand or hand mixer
  • 11" Tart pan Removable bottom preferred

Ingredients
 
 

Tart Dough (if not using store bought)

  • 226 g All purpose flour
  • 57 g Powdered sugar
  • 1 Stick Butter, unsalted
  • 1 ea Egg yolks
  • 1 ea Whole eggs

Pecan Pie Filling

  • 4 ea Whole eggs
  • 156 g Light brown sugar
  • 100 g Maple syrup
  • 100 g Molasses
  • ¼ tsp Kosher salt
  • ½ tsp Vanilla extract
  • 65 g Bourbon/whisky/scotch
  • 1 ½ Tbs Butter, unsalted melted
  • 400 g Pecans halves or chopped

Instructions
 

To prepare the tart dough:

  • Skip this section if using store bought pie dough.
  • Combine the dry ingredients with cubed butter in a bowl and cream with your hand or stand mixer on low until small, half-pea sized butter chunks remain. DO NOT allow a dough to form at this stage.
  • Add the egg and yolk, and paddle until a dough forms. 
  • Allow to rest in the fridge for 30 minutes before rolling it out.
  • Roll out the tart dough or store bought pie dough to about a 1/4 inch thick and shape into your tart tin. Dock (or pock holes) in the bottom and place in the freezer for at least 2 hours. Preheat the oven to 350°F.
  • Once frozen, bake the tart shell for 8 minutes. Press out any bubbles that form (do so carefully to prevent steam burns!).
  • Close up any large holes so the pecan filling will not seep through. Keep the oven at 350°F.

To prepare the filling and finish:

  • Whisk together all ingredients except the butter and pecans.
  • Slowly stream in the melted butter while whisking continuously.
  • Pour your pecans into the tart shell. Spread evenly around the tart then pour over the filling. Bake on a sheet pan for 30-35 minutes or until the tart is set. 

Notes

The pie is best cut chilled but best served at room temperature. I will usually precut cold then wait to serve until room temperature, buffet style.

Nutrition

Calories: 494kcalCarbohydrates: 48gProtein: 5gFat: 34gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 0.4gCholesterol: 29mgSodium: 137mgPotassium: 319mgFiber: 4gSugar: 25gVitamin A: 332IUVitamin C: 0.4mgCalcium: 66mgIron: 2mg
Keyword Boozy recipes, fall baking, Holiday baking, Nutty Desserts, Thanksgiving recipes, Winter baking
Tried this recipe?Mention @12kitchens or tag #12kitchensbaker!