Maple Bourbon Pecan Tart
Holidays are the time for long cherished traditions. And for trying new things too–how do long cherished traditions get established anyway? And so this year, when my mother barged in and made my traditional Betty Crocker French Apple Pie (alright, I did get the recipe from her…), it was time for a new dessert–a Maple Bourbon Pecan Tart!
Maple Bourbon Pecan Tart
Molly, one of my local blogging buddies, had just posted a Bourbon Pecan Pie recipe that had me drooling. Loaded with pecans, I knew it would be filled with nutty goodness, not the uber-sweet where-is-the-pecan variety you sometimes find. Putting it over the top was a good dash of bourbon. One cooking lesson I learned last summer was that even a few tablespoons of alcohol can add a big flavor boost–there is a lot of boozy canned fruit flying off my pantry shelves (recipes next summer I promise) as a testament.
Pecan Tart from above
I made the recipe with just a couple of changes. I substituted maple syrup for the original sorghum (not wanting to run any last minute errands) and I made the pie in tart form–with little maple leaves around the outside. If a dish requires coordination to look cute, you can count me out, but I figured I had a shot at cutting pie crust with a leaf shaped cookie cutter.
Cut Maple Leaf Pie Crust Decoration
Set leaf pie crust cookies around edge of tart
As the pie baked, the maples leaves seemed to sink into the filling and I began to get worried. But in the end everything settled properly in place. With the pie done, we even had time to start some Christmas decorating!
Maple Leaf Edging Closeup
Pecan Tart, Served
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- 3 eggs
- 1/2 c. brown sugar
- 1/2 c. granulated sugar
- 1 tbsp. maple syrup
- 1/4 c. light corn syrup
- 1/4 c. dark corn syrup
- 2 tbsp. butter, melted
- 3 tbsp. bourbon
- 1/2 tsp. kosher salt
- 1 tsp. vanilla extract
- 3 c. chopped pecans
- 1 1/3 unbaked pie crust (or 1 crust if you skip the maple leave decoration)
- Preheat oven to 350°.
- In a large bowl, whisk the eggs and sugars together. Stir in the next 7 ingredients (maple syrup through vanilla). Fold in the chopped pecans.
- Pour the filling into prepared pie crust (I used an 11 inch tart pan). For an optional decorative touch, take a second crust (you use about 1/3 of a recipe/prepared crust*) and cut maple leaves or other decorations with a small cookie cutter. Arrange these around the edge of the crust.
- Bake for 45-50 minutes until top is set and crust is golden brown.
- If you roll a prepared refrigerated pie crust slightly larger, it will perfectly fit an 11 inch tart pan (I will occasionally just press it in with my fingers)
- *Refrigerate/freeze the remaining crust for future baking or make pie crust cookies by cutting additional cookies, sprinkling with sugar and cinnamon and baking .
Absolutely gorgeous pie! Love your tradition. This year I was reduced to sweet potatoes and green beans.
Thanks Tammy. Sweet potatoes and green beans are awesome you know–and healthier than pecan pie;-).
i love the tiny leaves, how perfect! pecan pie has definitely become my favorite thanksgiving-ish dessert, and i love the maple in there!
Thanks Grace–I can’t say I’m at all surprised that you are a pecan pie lover!
That looks delicious, Inger! The little leaves are so pretty and delicate. Hope you had a wonderful Thanksgiving!
Thanks Lisa–I was so happy when they didn’t sink into the filling. That’s the type of thing that usually happens to me when I try to get cute 😉 Thanksgiving was great–I hope yours was too!
Oh my this looks exquisitely good! Yum…The leaves make it extra-special, indeed.
Thanks Kathy. I am thinking of trying it with the little turkey cutouts all around, just for kicks, if this becomes a Thanksgiving standard for me.
What a beautiful tart!
Thanks!
I’m so glad it was a hit! I love that you put it in a tart pan and those decorations were adorable!
Thanks so much for sharing this Molly!
Hi Inger, what a beautiful and awesome tart!!! Love the cut out maple leaves. Have a wonderful week 🙂
Thanks so much. Have a great week too!
This is one gorgeous looking tart, Inger…love the leaves around the edge.
Thanks Kathy–I was so happy when this worked out!
What a showstopper! Such a lovey tart that’s sure to impress guests. I can’t wait to make it this holiday.