Wednesday, March 12, 2008
Bourbon Pecan Tart
I made this tart for an engagement party that we had for a dear friend. The recipe is from January 08 Gourmet magazine. It has been awhile since I made anything from my magazine subscriptions. I can't seem to keep up with my ever growing collection of foodie magazines.
The original recipe calls for mini tarts. I made it in a 9 inch tart pan instead. I was a little sceptical about the crust when I read the recipe. But I trust Gourmet, I mean this is Sara Moulton's kitchen right? The crust turned out quite nicely. It was buttery and crumbly as you can see here. The tart may look skinny but it is rich. I debated whether to whip cream to go with it but decided against it as it would be too rich and heavy. I did not want the guests to go into sugar and cream induced coma after dinner!! But seriously, this is good - you should try it!
Bourbon Pecan Tart - adapted from Gourmet magazine
You could make the mini version of this if you wish - it would be rather cute I think. But I was short on time and decided to make it in a 9 inch tart instead.
2 sticks unsalted butter diced
2 cups flour
1/4 cup sugar
a pinch of salt
2 large eggs
1/2 cup sugar
1/4 cup unsalted butter - melted
1/4 cup dark corn syrup
1/4 cup light corn syrup
1 1/2 tb bourbon
1 tsp pure vanilla extract
pinch of salt
1 3/4 cup pecan halves
Preheat oven to 375 degrees.
To make the crust - mix crust ingredients in a food processor for 5 minutes. Dough will look crumbly. Pat down in a tart pan and chill for one hour.
Filling - Whisk eggs, sugar, vanilla, salt, melted butter and bourbon. Pour into the chilled tart shell and arrange pecan halves on top of filling. Place tart on a baking sheet and bake for 30-35 minutes or until filling sets. Cool on a rack. Serves 6.
Tart can be made a day ahead and chilled in the fridge. Bring it to room temperature before serving.