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closeup of pecan tart slice

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 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8 slices


Crust Ingredients

  • ½ cup butter
  • ¼ cup granulated sugar
  • 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
  • cup butter unsalted room temperature
  • 3 each eggs
  • 2 tablespoons bourbon
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla


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.


Serving: 1slice | Calories: 589kcal | Carbohydrates: 68g | Protein: 7g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 136mg | Sodium: 322mg | Potassium: 172mg | Fiber: 4g | Sugar: 50g | Vitamin A: 720IU | Vitamin C: 2.2mg | Calcium: 41mg | Iron: 1.6mg
This recipe was found on My Sweet Precision. Thank you for visiting!