Bourbon Pecan Tart
Pecan Store November 22nd, 2009
     
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Searching for recipes for Thanksgiving is something I really enjoy. My favorite recipes to find are desserts as I have a big sweet tooth. It seems that the most popular new dessert recipe for the 2009 holiday is bourbon-pecan pie or tart. Since I am already making a variety of pies, I thought I would make the bourbon-pecan tart. This recipe comes from Bon Appetit and has received some great reviews.
Ingredients:
- 1 12-inch round Pie Crust
- 3 large eggs
- 1/2 cup (packed) golden brown sugar
- 3/4 cup dark corn syrup
- 3 tablespoons unsalted butter, melted
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups pecan halves or pieces
Preparation:
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.
