Print

Decadent Bourbon Pecan Tart Recipe Best Homemade Maple Glaze Delight

bourbon pecan tart - featured image
Print Recipe

A rich and comforting bourbon pecan tart with a flaky crust, toasted pecans, and a glossy homemade maple glaze. Perfect for special occasions or cozy nights in.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 2 tbsp (25 g) granulated sugar
  • 1/4 tsp salt
  • 3–4 tbsp (45–60 ml) ice water
  • 3 large eggs, room temperature
  • 1 cup (220 g) light brown sugar, packed
  • 1/4 cup (60 g) unsalted butter, melted
  • 1/4 cup (60 ml) pure bourbon
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cups (150 g) chopped pecans, toasted
  • 1/3 cup (80 ml) pure maple syrup
  • 2 tbsp (28 g) unsalted butter, melted
  • 2 tbsp (15 g) powdered sugar, sifted
  • 1/2 tsp vanilla extract

Instructions

  1. Make the crust: In a large bowl or food processor, combine flour, sugar, and salt. Add cold, cubed butter and pulse or cut in until mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, one tablespoon at a time, tossing lightly until dough just comes together. Do not overwork. Wrap in plastic and chill for 30 minutes.
  2. Prepare filling: Toast chopped pecans in a dry skillet over medium heat for about 5 minutes, stirring often until fragrant. Let cool. In a medium bowl, whisk eggs until blended. Add light brown sugar, melted butter, bourbon, vanilla extract, and salt. Mix well until smooth. Fold in toasted pecans gently.
  3. Preheat oven to 350°F (175°C). Remove dough from fridge, roll out on lightly floured surface to about 1/8-inch (3 mm) thickness, and press into tart pan, trimming excess edges. Prick bottom with fork to prevent bubbles.
  4. Bake crust partially: Line crust with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes. Remove weights and paper, bake 5 more minutes until just golden.
  5. Add filling and bake: Pour pecan-bourbon mixture into crust, smoothing top. Bake for 35-40 minutes or until filling is set but slightly jiggly in center. Avoid overbaking.
  6. Make maple glaze: While tart bakes, combine maple syrup, melted butter, powdered sugar, and vanilla extract in small saucepan. Warm gently over low heat, whisking until smooth and glossy. Remove from heat.
  7. Glaze and cool: Remove tart from oven and let cool for 10 minutes. Brush or drizzle maple glaze evenly over warm tart. Let cool completely on rack to set glaze and meld flavors.

Notes

Use cold butter for flaky crust and chill dough before rolling to prevent shrinkage. Toast pecans to enhance flavor. Partially bake crust with weights to avoid sogginess. Brush glaze gently to avoid soggy tart. Chill tart for at least an hour before serving for cleaner slices. Cover crust edges with foil if browning too fast.

Nutrition

Keywords: bourbon pecan tart, maple glaze, pecan dessert, bourbon dessert, homemade tart, pecan pie, easy dessert, holiday dessert

Find it online: https://elvafood.com/decadent-bourbon-pecan-tart-recipe-best-homemade-maple-glaze-delight/