Spiced Pecan Bourbon Tart

By The Canadian Living Test Kitchen

124 people added this to their Recipe Box

Spiced Pecan Bourbon Tart
Photography by Matthew Kimura

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	347347 cal
pro	4 g4g pro
total fat	18 g18g total fat
sat. fat	6 g6g sat. fat
carb	46 g46g carb
fibre	1 g1g fibre
chol	65 mg65mg chol
sodium	161 mg161mg sodium
% RDI:	-
calcium	33 calcium
iron	1010 iron
vit A	99 vit A
folate	1212 folate

A twist on classic pecan pie, this tart has an easy pat-in crust and is lip-smackingly good with or without the bourbon. Serve with whipped cream.

Ingredients

3 eggs 3 3eggeggs
1 cup packed brown sugar 1 1cup cuppacked brown sugar
1/2 cup corn syrup 1/2 1/2cup cupcorn syrup
1/4 cup bourbon or rye whisky 1/4 1/4cup cupbourbon or rye whisky
2 tbsp butter , melted2 2tbsp tbspbutter, melted
1/2 tsp cinnamon 1/2 1/2tsp tspcinnamon
1/4 tsp ground nutmeg 1/4 1/4tsp tspground nutmeg
1/4 tsp ground cloves 1/4 1/4tsp tspground cloves
1/4 tsp ground allspice 1/4 1/4tsp tspground allspice
1-1/2 cups pecan halves 1-1/2 1-1/2cups cupspecan halves
2 tbsp corn syrup , warmed2 2tbsp tbspcorn syrup, warmed
Pat-in Pastry:
1-1/4 cups all-purpose flour 1-1/4 1-1/4cups cupsall-purpose flour
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
1/4 tsp salt 1/4 1/4tsp tspsalt
1/3 cup cold butter 1/3 1/3cup cupcold butter
2 tbsp cold water 2 2tbsp tbspcold water
1 tsp white vinegar 1 1tsp tspwhite vinegar

Preparation

Pat-In Pastry: In food processor, mix together flour, sugar and salt. Add butter; using on-off motion, pulse until in fine crumbs. Add water and vinegar; pulse 2 or 3 times or until blended but still crumbly. Squeeze together in small handfuls and pat evenly over bottom and up side of 9-inch (23 cm) tart pan with removable bottom, pressing firmly. Refrigerate for 15 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)

In bowl, whisk together eggs, brown sugar, corn syrup, bourbon, butter, cinnamon, nutmeg, cloves and allspice; stir in pecans. Scrape filling into prepared tart shell. Bake in bottom third of 375°F (190°C) oven, shielding edge with foil if browning too much, until pastry is golden and filling is just firm to the touch, about 45 minutes. Brush filling with corn syrup; let cool. (Make-ahead: Cover with foil and let stand at room temperature for up to 1 day.) Cut with serrated knife.

Additional information :

Variation:
Spiced Pecan Tart: Omit bourbon. Decrease brown sugar to 3/4 cup (175 mL) and increase corn syrup to 3/4 cup (175 mL).