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Perfect Brown Butter Bourbon Pecan Tart

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A rich and festive pecan tart featuring toasted pecans and a nutty brown butter bourbon filling, perfect for Kentucky Derby parties and celebrations.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed (for crust)
  • 3–4 tablespoons ice water
  • 1/2 cup unsalted butter (to be browned for filling)
  • 1 cup light brown sugar, packed
  • 3 large eggs, room temperature
  • 2 tablespoons bourbon (e.g., Buffalo Trace)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves, toasted lightly

Instructions

  1. Make the crust: In a large bowl, whisk together flour and salt. Add cold, cubed butter and cut into flour until mixture resembles coarse crumbs.
  2. Slowly add ice water, one tablespoon at a time, mixing gently until dough just comes together.
  3. Chill the dough: Flatten dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  4. Prepare pecans: Toast pecan halves in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned. Set aside to cool.
  5. Brown the butter: Melt butter in a medium saucepan over medium heat, swirling occasionally until golden brown and nutty smelling (about 5 minutes). Remove from heat and cool slightly.
  6. Preheat oven to 350°F (175°C).
  7. Roll out the dough on a lightly floured surface into a 12-inch circle. Transfer to tart pan, press into edges, trim excess, and prick bottom with fork.
  8. Blind bake crust: Line crust with parchment paper and fill with pie weights or dry beans. Bake 15 minutes, remove weights and paper, then bake 5 more minutes until edges are light golden. Remove from oven.
  9. Make filling: Whisk together browned butter, brown sugar, eggs, bourbon, vanilla extract, and salt until smooth and slightly thickened.
  10. Assemble tart: Spread toasted pecans evenly in pre-baked crust. Pour filling over pecans and gently shake pan to level.
  11. Bake tart at 350°F (175°C) for 40-45 minutes until filling is set but slightly jiggly in center.
  12. Cool tart completely on wire rack for at least 2 hours before removing from pan and serving.

Notes

Tent crust edges with foil halfway through baking if they brown too quickly. Use room temperature eggs to avoid curdling. Do not overmix filling after adding eggs. Cool tart completely before slicing for best texture. Toast pecans for added crunch and flavor.

Nutrition

Keywords: pecan tart, bourbon pecan tart, brown butter tart, Kentucky Derby dessert, pecan pie, bourbon dessert, southern dessert, toasted pecans

Find it online: https://elvafood.com/perfect-brown-butter-bourbon-pecan-tart-recipe-for-kentucky-derby-party/