Bourbon Pecan Tart
A classic bourbon-flavored pecan tart, sweet but not cloying, with a richly textured thin filling.
Ingredients
dark corn syrup
1 cup
sugar
1 cup
unsalted butter (cut into 6 pieces)
4 tablespoons
large eggs
3
salt
a pinch
best-quality bourbon
1-2 tablespoons
pecan pieces
2-2.5 cups (about 9 oz/250 g)
tart crust (11-inch (28 cm), unbaked, made from Sweet Tart Dough)
1
Instructions
1
Step 1
Position the rack in the lowest part of the oven and preheat to 350°F (180°C).
2
Step 2
In a medium saucepan, stir together the corn syrup and sugar over low heat. Bring the syrup to a full boil (do not stir, as this may cause the mixture to crystallize and harden). Once the syrup is boiling, remove from heat, add the butter without stirring, and let it sit to melt.
3
Step 3
In a medium bowl, whisk the eggs, salt, and bourbon together until well combined.
4
Step 4
Using a rubber spatula, stir the melted butter into the syrup. Continue whisking slowly while pouring the syrup into the egg mixture in a slow, steady stream. Do not overmix, or the filling will become cloudy rather than clear.
5
Step 5
Let the filling rest for a few minutes, then use a large metal spoon to skim the foam off the surface. Stir in the pecans, then pour the filling into the prepared tart shell. Use a fork to distribute the pecans evenly throughout the tart shell.
6
Step 6
Bake the tart until the crust is fully cooked, the filling is set and slightly puffed, and small bubbles appear on the surface (this is the exact sign of doneness), 35 to 40 minutes. Cool the tart on a rack and serve at room temperature.
