60 minutes
A delightful blend of rich, sweet filling with the warm, nutty flavors of pecans and a hint of bourbon.
Eggs, lightly beaten
each
cups
Light Corn Syrup
cups
Dark Corn Syrup
cups
Unsalted Butter, melted
cups
Bourbon
tablespoons
teaspoons
teaspoons
Unbaked 9-inch Pie Shell
each
Coarsely Chopped Pecans
cups
1. Preheat Oven
Preheat your oven to 375 degrees F. This ensures that your tart will bake evenly and develop a nice golden brown crust.
2. Mix Filling
In a medium mixing bowl, combine the lightly beaten eggs, granulated sugar, light and dark corn syrups, melted butter, bourbon, vanilla extract, and salt. Stir these ingredients together until they are well mixed.
3. Prepare Pie Shell
Prepare your unbaked 9-inch pie shell by pricking the sides and bottom with a fork at half-inch intervals. This prevents the crust from puffing up and allows it to bake evenly.
4. Add Pecans and Filling
Spread the coarsely chopped pecans evenly over the bottom of the pie shell. Then, carefully pour the filling mixture over the pecans, ensuring that the nuts are well distributed and submerged in the liquid.
5. Bake Tart
Place the tart in the preheated oven and bake it for 35 to 45 minutes. You'll know it's done when the edges are set but the center is still slightly loose.
6. Cool and Serve
Once baked, place the tart on a cooling rack to cool slightly before serving. This allows the filling to firm up and makes it easier to slice.
Add a layer of melted chocolate or chocolate chips at the bottom of the crust before adding the pecan filling, or mix cocoa powder into the filling.
Use salted caramel sauce in the filling and finish with a sprinkle of flaky sea salt on top.
Replace bourbon with spiced rum and add warming spices such as cinnamon, nutmeg, and allspice to the filling.
Substitute maple syrup for the corn syrup and walnuts for the pecans, and replace bourbon with vanilla extract for a different flavor profile.
Instead of using straight bourbon, infuse it with flavors like vanilla bean, orange peel, or cinnamon stick for added spice and warmth.
Ensuring your butter is cold before incorporating it into your crust mixture is key. This helps create a flaky texture as the cold bits of butter steam and create layers during baking.
The tart is done when the filling is set but still slightly wobbly in the center. Overbaking can lead to a dry and crumbly filling, so it’s better to err on the side of underbaking.
Allow the tart to cool completely before slicing. This helps the filling set and makes for cleaner cuts.
After mixing your dough, let it rest in the refrigerator for at least 30 minutes. This not only makes it easier to roll out but also relaxes the gluten, which can prevent shrinkage during baking.
Blind baking your crust is crucial for preventing a soggy bottom. Use pie weights or dried beans to weigh down your crust, and consider using parchment paper for easy removal.
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