Pecan Tart with Orange and Bourbon

Pecan Tart with Orange and Bourbon

This pecan tart recipe is a fun twist on a traditional southern dessert. With hints of bourbon and orange, this pie is the perfect accompaniment to your Thanksgiving dessert lineup.

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: 8 slices

Ingredients

Crust Ingredients

½ cup butter
¼ cup granulated sugar
⅛ teaspoon sea salt
1 each egg yolk large room temperature
1 tablespoon orange zest
1 ½ cup pastry flour

Filling Ingredients

1 ⅓ cups pecans ⅓ cup chopped
¾ cup granulated sugar
¼ teaspoon salt
¾ cup corn syrup light
⅓ cup butter unsalted room temperature
3 each eggs
2 tablespoons bourbon
1 tablespoon orange zest
1 teaspoon vanilla

Instructions

Crust Instructions

In a mixing bowl, add the butter, sugar, and sea salt. Cream the mixture until light and fluffy. Scrape down the sides of the bowl.
Add the egg yolk and orange zest to the mixture. Continue to beat the mixture until the yolk is incorporated.
Add the entire amount of pastry flour to the bowl. Mix only until the dough forms a ball. Knead a few times to make sure the dough is well incorporated.
This recipe makes more dough than is needed for a 9'' tart. It is the perfect amount for an 11'' tart. For a 9'' tart, weigh out .70 pound of dough and save the remainder for another use.
Crumble the dough into a 9'' tart pan. Use your fingertips. press the dough on the bottom and up the sides of the pan to an even thickness.
Place dough in refrigerator to cool while you work on the filling.

Tart Filling

Chop ⅓ cup of pecans and add to 1 cup whole pecans in a large bowl. Add sugar and salt to bowl and mix ingredients together.
In a medium bowl, mix together corn syrup, butter, eggs, bourbon, orange zest, and vanilla. Add wet ingredients to the dry and mix everything together.
Pour into the chilled pastry shell and place the pan on a baking sheet.
Bake the tart 45-55 minutes. The center should be slightly soft to the touch, the crust should be golden brown, and the edges should be set.
Cool for 30 minutes on a wire rack. Remove the pan sides and slide the tart off the pan bottom onto a serving plate. Serve warm or room temperature.

Heather's Helpful Hints

This recipe uses a 9'' tart pan. A tart pan has straight sides and make a more “professional” looking pastry than a pie pan (which has sloped sides). Most tart pans are made of metal, and the best have a removable bottom, allowing you to slip off the outer ring without marring the beautiful crust.

Nutrition

This recipe was found on My Sweet Precision. Thank you for visiting!