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Pecan Tart with Bourbon Pecan Crust

A creamy, silky custard-like filling topped with a layer of toasted, crunchy pecans – well that’s a hard thing to improve upon. But what if we turn it into a deep tart shell and encase it in a bourbon pecan crust? It creates a perfect balance for this sweet delicacy.
Cook Time 58 minutes
Course Dessert
Servings 8 servings

Equipment

  • Food processor
  • Electric mixer
  • Rolling Pin
  • 9-¾” diameter tart pan, 2" deep

Ingredients
  

  • For the nut crust: 
  • ¾ cup toasted chopped pecans
  • 1-¼ cups flour, plus extra for rolling
  • ½ teaspoon kosher salt
  • ¼ cup butter, cut into cubes and well chilled
  • 2 tablespoons very cold water
  • 2 tablespoons good bourbon 
  • For the Pecan Filling: 
  • ¼ cup unsalted butter, room temperature
  • 1 cup firmly packed dark brown sugar
  • 1 cup light corn syrup
  • 1 tablespoon whipping cream
  • ¼ teaspoon kosher salt
  • 3 extra-large eggs, room temperature
  • 2 tablespoons pure vanilla extract (yes, tablespoons!)
  • 1-½ cups raw, chopped pecans*

Instructions
 

  • To make the crust:
  • Place the pecans in a food processor and pulse about 10-12 times until the nuts are finely chopped. Toss in the flour and kosher salt then pulse about 5 to 6 times until the flour is blended into the nuts.
  • Add the chilled butter cubes and pulse about 6 to 8 times, or until the butter is about the size of small peas. Pour the cold water and bourbon over the top of the mixture. Pulse about 6 to 8 times or until the dough begins to holds together. Don’t over process or your crust will be tough.
  • Turn the dough out onto a sheet of parchment paper and form it into a disk. Wrap the dough up in the parchment paper and refrigerate for at least 30 minutes. The dough can be made ahead and refrigerated overnight.
  • When you’re ready to roll out the pastry dough, dust your surface and rolling pin with a light coating of flour. Roll it out until it is about 11” in diameter. Wrap the dough over the rolling pin and place it in the tart pan.
  • Press it gently into the pan and into fluted edge. If you want a tall crust, press the dough up to the top edge, or you can go about ⅔ the height of the pan. Set the crust aside while you make the filling.
  • For the pecan filling:
  • Blend the butter and brown sugar together on medium speed, about 1 minute. Add the corn syrup and mix together until smooth. Stir in the whipping cream.
  • In a small bowl, whisk the eggs with the kosher salt until light and frothy, about 1 minute. Add the eggs to the butter and sugar mixture, blending in on low speed until smooth.
  • Stir in the vanilla then add the pecans mixing on low speed until well blended.
  • Pour the pecan filling into the unbaked nut crust and bake at 400-degrees for 10 minutes. Lower the heat of your oven to 350-degrees and continue baking 55 to 58 minutes or until the filling is set and a knife inserted in the center comes out clean. You can also check the internal temperature by inserting an instant read thermometer into the center of the pie. You want the pie filling to reach 200-degrees.
  • Set the pie on a wire rack to cool before slicing, allowing it time to set up as it cools

Notes

I use toasted pecans for the crust and raw pecans for the filling. The pecans in the filling will toast as the tart bakes.
If you prefer to bake the pie in a deep dish pie pan, check the pie at around 35-40 minutes.