These tarts a so much better than a traditional pecan pie! The maple and bourbon flavors take this classic to a whole new level. Best of all, you can make individual size portions for family or even for bake sales.
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These tarts a so much better than a traditional pecan pie! The maple and bourbon flavors take this classic to a whole new level. Best of all, you can make individual size portions for family or even for bake sales.
1/4 tsp salt
1 cup brown sugar (packed)
8 tbsp unsalted butter (1 stick, chilled, and cut into cubes)
5 tbsp butter (unsalted and melted)
7 to 8 tbsp ice water
3 tbsp bourbon
1/4 tsp cider vinegar
Grainy sea salt (if desired and to taste)
Maple Bourbon Pecan Filling:
Tart Crust:
1 1/2 cup pecans
1 1/2 cups unbleached flour
5 eggs
1/4 tsp Clabber Girl Baking Powder
1 cup maple syrup
Tart Crust:
In a medium bowl, whisk together the flour, baking powder and salt. Cut in the butter until mixture resembles coarse crumbs. Stir in ice water and vinegar until the dough forms. Shape dough into a disc, and wrap in plastic wrap. Refrigerate for at least one hour.
Preheat the oven to 350° F. Let the pastry dough sit at room temperature for about 15 minutes. If making tartlets, cut the dough into 6 equal pieces and press into circles to smooth out the edges. If making a single tart, use a rolling pin to firmly and evenly kneed and roll the dough, turning frequently, to create a round disc about 10-inches in diameter and 1/8-inch thickness.
Press the dough firmly into the pan. Trim the dough about 1/2-inch above the edge of the pan to allow room for shrinkage while baking. Prick holes evenly over the bottom of the pan, line with aluminum foil and fill crust with pie weights. Blind bake for about 12-15 minutes, remove foil, and continue baking for 5-10 more minutes or until lightly browned.
Filling:
While the tart shell(s)s are baking, spread the pecans evenly on a baking sheet and place in the 350° F. oven for about 8 minutes. Set aside to cool.
Whisk together the eggs, maple syrup, brown sugar, melted butter and bourbon. Place the tart shell(s) on a baking sheet and arrange the pecans on the base of the pre-baked shell(s). Gently pour the maple bourbon mixture over the pecans. Carefully return the baking sheet to the oven and bake for about 25 to 30 minutes (15 to 20 for the smaller shells) or until the tart is set in the center but still jiggles when you shake it.
Remove and allow tart(s) to cool for about 20 minutes before serving.
1/4 tsp salt
1 cup brown sugar (packed)
8 tbsp unsalted butter (1 stick, chilled, and cut into cubes)
5 tbsp butter (unsalted and melted)
7 to 8 tbsp ice water
3 tbsp bourbon
1/4 tsp cider vinegar
Grainy sea salt (if desired and to taste)
Maple Bourbon Pecan Filling:
Tart Crust:
1 1/2 cup pecans
1 1/2 cups unbleached flour
5 eggs
1/4 tsp Clabber Girl Baking Powder
1 cup maple syrup
Tart Crust:
In a medium bowl, whisk together the flour, baking powder and salt. Cut in the butter until mixture resembles coarse crumbs. Stir in ice water and vinegar until the dough forms. Shape dough into a disc, and wrap in plastic wrap. Refrigerate for at least one hour.
Preheat the oven to 350° F. Let the pastry dough sit at room temperature for about 15 minutes. If making tartlets, cut the dough into 6 equal pieces and press into circles to smooth out the edges. If making a single tart, use a rolling pin to firmly and evenly kneed and roll the dough, turning frequently, to create a round disc about 10-inches in diameter and 1/8-inch thickness.
Press the dough firmly into the pan. Trim the dough about 1/2-inch above the edge of the pan to allow room for shrinkage while baking. Prick holes evenly over the bottom of the pan, line with aluminum foil and fill crust with pie weights. Blind bake for about 12-15 minutes, remove foil, and continue baking for 5-10 more minutes or until lightly browned.
Filling:
While the tart shell(s)s are baking, spread the pecans evenly on a baking sheet and place in the 350° F. oven for about 8 minutes. Set aside to cool.
Whisk together the eggs, maple syrup, brown sugar, melted butter and bourbon. Place the tart shell(s) on a baking sheet and arrange the pecans on the base of the pre-baked shell(s). Gently pour the maple bourbon mixture over the pecans. Carefully return the baking sheet to the oven and bake for about 25 to 30 minutes (15 to 20 for the smaller shells) or until the tart is set in the center but still jiggles when you shake it.
Remove and allow tart(s) to cool for about 20 minutes before serving.