Best Bourbon Pecan Tart Recipes

FAVORITE CHOCOLATE-BOURBON PECAN TART

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 12-in. circle. Press onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Sprinkle with chocolate chips., Beat eggs, corn syrup, sugar, butter, bourbon and salt. Stir in pecans. Pour over chocolate chips. Bake until center is just set and crust is golden brown, 30-35 minutes. , Cool on a wire rack. Cut into slices. Serve with caramel topping.

BOURBON-PECAN TART

Steps:

• Place crust in 10-inch tart pan with removable bottom; press crust into pan. Trim overhang. Chill crust 30 minutes.
• Preheat oven to 375°F. Line crust with foil; fill with dried beans. Bake until crust is set and pale golden, about 30 minutes. Remove foil and beans. Bake crust until golden brown, about 10 minutes. Place pan with crust on rimmed baking sheet.
• Meanwhile, using electric mixer, beat eggs and sugar in medium bowl. Beat in corn syrup. Add butter, bourbon, vanilla, and salt; beat until blended. Stir in pecans.
• Pour pecan filling into hot crust. Bake until center of filling is set, about 25 minutes. Cool tart on rack 1 hour; remove pan sides. Serve slightly warm or at room temperature. DO AHEAD: Can be made 8 hours ahead. Rewarm slightly before serving, if desired.

PECAN AND CHOCOLATE TART WITH BOURBON WHIPPED CRèME FRAîCHE

Steps:

• Roll out Pâte Sucrée disk on a lightly floured work surface to a 1/8"-thick round, dusting with flour as necessary to prevent sticking. Transfer crust to tart pan; press onto bottom and up sides of pan. Trim dough flush with edge of pan. Chill for 1 hour.
• Meanwhile, preheat oven to 350°F. Spread out chopped pecans in a single layer on a rimmed baking sheet and toast, stirring once or twice, until lightly browned and aromatic, 8-10 minutes.
• Place butter in a small skillet over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, swirling pan a few times, until butter browns and smells nutty, about 5 minutes. Discard vanilla bean.
• Whisk sugar, both corn syrups, and salt in a large bowl. Whisk in warm brown butter, then eggs; whisk to blend. Spread chopped pecans in an even layer over prepared tart shell. Scatter chocolate over. Place pecan halves in concentric circles over chopped pecans and chocolate. Pour filling slowly and evenly over nuts.
• Bake tart until filling is just set in center, 45-50 minutes.
• Transfer tart to a wire rack; let cool for at least 30 minutes. DO AHEAD: Tart can be made 8 hours ahead. Let stand at room temperature.
• Beat cream, crème fraîche, and bourbon until soft peaks form. DO AHEAD: Bourbon whipped crème fraîche can be made 4 hours ahead. Cover; chill. Rewhisk before serving.
• Remove pan sides. Cut tart into wedges. Serve warm or at room temperature with bourbon whipped crème fraîche.

BOURBON PUMPKIN TART WITH PECAN STREUSEL

Steps:

• Make crust: Whisk flour, sugar, orange zest, and salt in bowl of stand mixer. Using paddle attachment on low, cut in butter until the mixture looks crumbly, with pieces of butter about size of dried peas. Add egg and cream, mixing on low until the dough is just combined. If dough is too dry to come together, add more cream, 1 tablespoon at a time. Gently mold the dough into a 1-inch-thick disk and wrap in plastic. Refrigerate for at least 1 hour or up to 1 week. Make filling: Spoon pumpkin into large bowl. Whisk in eggs, one at a time, until thoroughly incorporated. Add both sugars, flour, ginger, cinnamon, cloves, and salt. Whisk for about 30 seconds. Whisk in the heavy cream and bourbon. Make streusel topping: Combine the flour, both sugars, cinnamon, and salt in a food processor fitted with a metal blade. Pulse briefly to mix. Add butter and pulse until blended into the dry ingredients and mixture is crumbly. Remove blade and stir in the pecans. Assemble and bake: Position a rack in the middle of oven and heat to 350 F. Take the tart dough from the refrigerator and let it warm up until pliable, 5 to 15 minutes. Unwrap the dough and set it on a lightly floured work surface. With as few passes of the rolling pin as possible, roll the disk into a 13" round about 3/16" thick. Drape the round into an 11" fluted tart pan with removable bottom. Fold excess dough into the sides of pan and press to create an edge that's flush with top of the pan and about 1/2" thick. Pour filling into the crust. Scatter the streusel topping evenly over the filling. Bake until the topping is evenly cooked and it no longer looks wet in center, 50 to 65 minutes. Let tart cool on wire rack for at least 2 hours before serving (or, once it has completely cooled, wrap it in plastic and refrigerate overnight; before serving, let it sit at room temperature for 1 to 2 hours). Serve warm, at room temperature, or slightly chilled, with whipped cream.

PECAN & CHOCOLATE TART W/BOURBON WHIPPED CREME FRAICHE

Steps:

• Roll out Pâte Sucrée disk on a lightly floured work surface to a 1/8-inch-thick round, dusting with flour as necessary to prevent sticking. Transfer crust to tart pan; press onto bottom and up sides of pan. Trim dough flush with edge of pan. Chill for 1 hour. Meanwhile, preheat oven to 350°. Spread out chopped pecans in a single layer on a rimmed baking sheet and toast, stirring once or twice, until lightly browned and aromatic, 8-10 minutes. Place butter in a small skillet over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, swirling pan a few times, until butter browns and smells nutty, about 5 minutes. Discard vanilla bean. Whisk sugar, both corn syrups, and salt in a large bowl. Whisk in warm brown butter, then eggs; whisk to blend. Spread chopped pecans in an even layer over prepared tart shell. Scatter chocolate over. Place pecan halves in concentric circles over chopped pecans and chocolate. Pour filling slowly and evenly over nuts. Bake tart until filling is just set in center, 45-50 minutes. Transfer tart to a wire rack; let cool for at least 30 minutes. DO AHEAD Tart can be made 8 hours ahead. Let stand at room temperature. Beat cream, crème fraîche, and bourbon until soft peaks form. DO AHEAD Bourbon whipped crème fraîche can be made 4 hours ahead. Cover; chill. Rewhisk before serving. Remove pan sides. Cut tart into wedges. Serve warm or at room temperature with bourbon whipped crème fraîche.

BOURBON-PECAN TART

Steps:

• - Preheat oven to 350 - Combine first 10 ingredients, stirring well with a whisk. Stir in pecans. - Roll dough into a 9" removable-bottom tart pan coated with cooking spray. Trim excess crust with sharp knife. Spoon sugar mixture into prepared crust. - Bake at 350 for 45 minutes or until center is set. Cool completely on a wire rack. - Microwave chocolate on HIGH 1 minute. Stir until smooth. Drizzle chocolate over tart.

PECAN AND CHOCOLATE TART WITH BOURBON WHIPPED CRèME FRAîCHE

Steps:

• Roll out Pâte Sucrée disk on a lightly floured work surface to a 1/8-inch-thick round, dusting with flour as necessary to prevent sticking. Transfer crust to tart pan; press onto bottom and up sides of pan. Trim dough flush with edge of pan. Chill for 1 hour.
• Meanwhile, preheat oven to 350°. Spread out chopped pecans in a single layer on a rimmed baking sheet and toast, stirring once or twice, until lightly browned and aromatic, 8-10 minutes.
• Place butter in a small skillet over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, swirling pan a few times, until butter browns and smells nutty, about 5 minutes. Discard vanilla bean.
• Whisk sugar, both corn syrups, and salt in a large bowl. Whisk in warm brown butter, then eggs; whisk to blend. Spread chopped pecans in an even layer over prepared tart shell. Scatter chocolate over. Place pecan halves in concentric circles over chopped pecans and chocolate. Pour filling slowly and evenly over nuts.
• Bake tart until filling is just set in center, 45-50 minutes.
• Transfer tart to a wire rack; let cool for at least 30 minutes. DO AHEAD Tart can be made 8 hours ahead. Let stand at room temperature.
• Beat cream, crème fraîche, and bourbon until soft peaks form. DO AHEAD Bourbon whipped crème fraîche can be made 4 hours ahead. Cover; chill. Rewhisk before serving.
• Remove pan sides. Cut tart into wedges. Serve warm or at room temperature with bourbon whipped crème fraîche. Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [email protected]. To see more recipes like this one, check out our Thanksgiving Desserts Slideshow.