Easy Bourbon Pecan Tart
The recipe Easy Bourbon Pecan Tart can be made in approximately 2 hours and 15 minutes. For 50 cents per serving, you get a dessert that serves 8. One portion of this dish contains approximately 3g of protein, 12g of fat, and a total of 240 calories. A mixture of salt, flour, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. 22 people found this recipe to be yummy and satisfying. It is brought to you by The Wanderlust Kitchen. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 9%. This score is very bad (but still fixable). Similar recipes include Bourbon-Pecan Tart, Bourbon-Pecan Tart with Chocolate Drizzle, and Apple & Pecan Tart with Bourbon Caramel Sauce.
Servings: 8
Preparation duration: 90 minutes
Cooking duration: 45 minutes
Ingredients:
2 tablespoons bourbon
1 large egg yolk
3 eggs
3 tablespoons flour
3½ tablespoons ice water
¾ cup packed light brown sugar
2 tablespoons molasses
¼ teaspoon salt
7 tablespoons unsalted cold butter, cut into ¼" pieces
½ teaspoon vanilla extract
1½ tablespoons white sugar
Equipment:
blender
whisk
bowl
plastic wrap
tart form
spatula
oven
frying pan
baking sheet
wire rack
Cooking instruction summary:
In a large bowl, sift together the flour, sugar, and salt. Use a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs.In a small bowl, whisk together the egg yolk, vanilla, and ice water. Pour into the flour mixture and use your hands to gently work the ingredients together into a ball of dough.*Shape the dough into a disc and cover with plastic wrap. Chill in the fridge for one hour.Let rest on counter for 10 minutes prior to using. Roll the dough out on a floured surface until " thick.**Use a spatula to remove the dough from the floured surface and lay it over the tart pan. Use your fingers to shape the dough into the pan, pinching off any excess dough which falls over the sides of the pan. Use the excess dough to fill in any empty spaces in the pan.Chill the prepared crust in the fridge for 10 minutes.Preheat your oven to 325 degrees Fahrenheit.In a large bowl, whisk together all filling ingredients except for the pecans.Fold the pecans into the mixture.Pour the prepared filling into the chilled tart crust.Place an oven rack in the center position, and another rack directly underneath it.Place the tart on the center rack and place a rimmed baking sheet below it on the bottom rack (to catch any drips).Bake 45 minutes. Let cool on wire rack for 10 minutes.
Step by step:
1. In a large bowl, sift together the flour, sugar, and salt. Use a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs.In a small bowl, whisk together the egg yolk, vanilla, and ice water.
2. Pour into the flour mixture and use your hands to gently work the ingredients together into a ball of dough.*Shape the dough into a disc and cover with plastic wrap. Chill in the fridge for one hour.
3. Let rest on counter for 10 minutes prior to using.
4. Roll the dough out on a floured surface until " thick.**Use a spatula to remove the dough from the floured surface and lay it over the tart pan. Use your fingers to shape the dough into the pan, pinching off any excess dough which falls over the sides of the pan. Use the excess dough to fill in any empty spaces in the pan.Chill the prepared crust in the fridge for 10 minutes.Preheat your oven to 325 degrees Fahrenheit.In a large bowl, whisk together all filling ingredients except for the pecans.Fold the pecans into the mixture.
5. Pour the prepared filling into the chilled tart crust.
6. Place an oven rack in the center position, and another rack directly underneath it.
7. Place the tart on the center rack and place a rimmed baking sheet below it on the bottom rack (to catch any drips).
8. Bake 45 minutes.
9. Let cool on wire rack for 10 minutes.
Nutrition Information:
covered percent of daily need
