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

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

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

Cut Maple Leaf Pie Crust Decoration

Set leaf pie crust cookies around edge of tart

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

Maple Leaf Edging Closeup

Pecan Tart, Served

Pecan Tart, Served

Maple Bourbon Pecan Tart

Maple Bourbon Pecan Tart

Yield: 12
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes

A nutty bourbon pecan tart that that looks (and tastes) impressive but requires only basic baking skills.

Ingredients

  • 3 eggs
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 Tablespoon maple syrup
  • 1/4 cup light corn syrup
  • 1/4 cup dark corn syrup
  • 2 Tablespoons butter, melted
  • 3 Tablespoons bourbon
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 3 cups chopped pecans
  • 1 1/3 unbaked pie crust, or 1 crust if you skip the maple leave decoration

Instructions

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. Bake for 45-50 minutes until top is set and crust is golden brown.

Notes

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 .

Adapted from Peanut Butter and Dill Pickles

Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 448Total Fat: 29gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 52mgSodium: 207mgCarbohydrates: 44gFiber: 3gSugar: 28gProtein: 5g

Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.

17 thoughts on “Maple Bourbon Pecan Tart

  1. Tammy

    Absolutely gorgeous pie! Love your tradition. This year I was reduced to sweet potatoes and green beans.

    1. Inger Post author

      Thanks Tammy. Sweet potatoes and green beans are awesome you know–and healthier than pecan pie;-).

  2. grace

    i love the tiny leaves, how perfect! pecan pie has definitely become my favorite thanksgiving-ish dessert, and i love the maple in there!

    1. Inger Post author

      Thanks Grace–I can’t say I’m at all surprised that you are a pecan pie lover!

    1. Inger Post author

      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!

    1. Inger Post author

      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.

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