Spiced Pecan Bourbon Tart

By The Canadian Living Test Kitchen

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Spiced Pecan Bourbon TartA 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.4 user reviews.

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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).