Print

Perfect Bourbon Brown Sugar Pecan Tart Recipe Easy Homemade Shortbread Crust

bourbon brown sugar pecan tart - featured image
Print Recipe

A rich and gooey bourbon brown sugar pecan tart with a buttery, crumbly shortbread crust. This easy-to-make dessert combines warm bourbon notes with toasted pecans for a cozy, indulgent treat perfect for holidays and gatherings.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, sifted
  • 1/2 cup (113g) unsalted butter, softened
  • 1/3 cup (65g) granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 1 cup (220g) packed brown sugar
  • 1/2 cup (113g) unsalted butter, melted
  • 3 tablespoons bourbon
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups (150g) chopped toasted pecans

Instructions

  1. Make the Shortbread Crust: In a medium bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes. Add the vanilla extract and salt, mixing briefly to combine.
  2. Mix the Dry Ingredients: Gradually add the sifted all-purpose flour to the butter mixture, mixing on low speed or folding gently with a spatula until just combined. The dough will be crumbly but should hold together when pressed.
  3. Press Dough into Tart Pan: Transfer the dough to your 9-inch tart pan with a removable bottom. Use your fingers or the back of a spoon to press the dough evenly across the bottom and up the sides, about 1/3-inch thick. Chill in the refrigerator for 15 minutes to firm up.
  4. Preheat Oven & Blind Bake: Preheat your oven to 350°F (175°C). Line the chilled crust with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment, baking an additional 8-10 minutes until the crust is golden and set. Let cool slightly.
  5. Prepare the Filling: In a large bowl, whisk together the eggs until combined. Add the brown sugar, melted butter, bourbon, maple syrup, vanilla extract, and salt. Whisk until the mixture is smooth and glossy.
  6. Add Pecans: Fold in the toasted chopped pecans gently, making sure they’re evenly distributed without breaking them down too much.
  7. Fill and Bake: Pour the filling into the pre-baked shortbread crust, smoothing the top with a spatula. Place the tart pan on a baking sheet to catch any drips and bake at 350°F (175°C) for about 35-40 minutes. The filling should be set around the edges but still slightly jiggly in the center.
  8. Cool & Set: Remove the tart from the oven and let it cool completely on a wire rack. The filling will firm up as it cools, making slicing easier. For best texture, chill in the fridge for at least an hour before serving.

Notes

Chill the crust dough before baking to prevent shrinkage and keep edges crisp. Blind bake the crust to avoid sogginess. Toast pecans lightly in a dry skillet for maximum flavor. Watch the filling near the end of baking; a slight wobble means perfect gooeyness. Tent crust with foil if browning too quickly. For gluten-free crust, substitute almond flour for all-purpose flour. Bourbon can be replaced with vanilla extract or strong brewed coffee for a non-alcoholic version.

Nutrition

Keywords: bourbon tart, pecan tart, brown sugar tart, shortbread crust, holiday dessert, easy pecan tart, bourbon dessert

Find it online: https://yumyep.com/perfect-bourbon-brown-sugar-pecan-tart-recipe-easy-homemade-shortbread-crust/