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Bourbon Pecan Tart


Gooey and sticky sweet, pecan pie is the quintessential Southern dessert. Here it is transformed into a buttery tart that requires less sugar than the original but preserves the crisp top layer of nuts. A shot of bourbon is added for good measure.

Bourbon Pecan Tart

For the pastry:

1 1/2 cups (7 1/2 oz./235 g) all-purpose flour

1/2 tsp. fine sea salt

8 Tbs. (1 stick) (4 oz./125 g) chilled unsalted butter

3 Tbs. ice water

For the filling:

2 large eggs

1/2 cup (4 oz./125 g) sugar

1/4 tsp. fine sea salt

1/4 tsp. ground cinnamon

2/3 cup (7 1/2 oz./235 g) molasses

2 Tbs. unsalted butter, melted

2 Tbs. good-quality bourbon

1 1/2 cups (7 oz./220 g) pecan halves

To make the pastry, in a food processor, combine the flour and salt and pulse briefly to blend. Cut the butter into 8 pieces and distribute the pieces evenly over the flour. Pulse 10 times, or until the mixture resembles coarse meal. Sprinkle the ice water over the surface and pulse 7 more times. The dough will appear rather loose but should hold together when pressed between your fingers. Shape the dough into a disk 3/4 inch (2 cm) thick, wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to overnight.

Preheat an oven to 350°F (180°C). On a lightly floured work surface, roll out the dough into a round 12 inches (30 cm) in diameter and 1/8 inch (3 mm) thick. Roll the round loosely around the pin, then carefully unroll it over the top of a 9-inch (23-cm) tart pan with a removable bottom, allowing the excess to drape over the sides. Press the pastry gently into the bottom and sides of the pan, then roll the pin across the top of the pan, trimming off the excess dough.

To make the filling, in a bowl, using an electric mixer on medium speed, beat together the eggs, sugar, salt and cinnamon until smooth. Add the molasses, butter and bourbon and beat until thoroughly combined. Stir in the pecans. Pour the filling into the prepared tart shell.

Bake until a knife inserted near the center comes out clean, 45 to 50 minutes. Transfer to a wire rack, let cool for 10 minutes then remove the pan sides and let cool completely. Carefully slide the tart pan bottom onto a serving plate.

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Recipe Roundup: Thanksgiving Pies


It’s the grand finale for our favorite meal of the year: the Thanksgiving pie! Whether you swear by the classics or are looking for a sweet new spin, these autumnal recipes have you covered. Keep reading, and get inspired to start baking.


Classic Pecan Pumpkin Butter PieClassic Pecan Pumpkin Butter Pie
This pie’s filling is a snap to prepare with Muirhead pecan pumpkin butter. With flavors of ripe pumpkin, premium pecans and classic spices, it’s a customer (and employee!) favorite every year.

Salted Caramel Apple Pie with Lattice CrustSalted Caramel Apple Pie with Lattice Crust
Capture the flavor of fall with a delicious apple pie, a traditional autumn favorite that gets a modern twist here with the addition of salted caramel.

Deep-Dish Apple Bourbon Streusel PieDeep-Dish Apple Bourbon Streusel Pie
Baked in a rectangular baking dish, this pie is perfect for serving a crowd. It’s packed with apples and spiked with a splash of bourbon, then topped with a crispy, buttery streusel.
Pear-Almond Pies with Toasted Almond-Spice Ice CreamPear-Almond Pies with Toasted Almond-Spice Ice Cream
Sized for individual servings and prepared with ourBreville pie maker, these little pies will be a hit at any gathering. Puff pastry makes a wonderfully flaky crust for the ripe pear filling.
Apple-Ginger-Cranberry Pie with Vanilla Ice CreamApple-Ginger-Cranberry Pie with Vanilla Ice Cream
Here, autumn flavors of apple and cranberry get an extra hit of warmth from crystallized ginger. This pie is easy to make ahead, which makes it great for entertaining.

Classic Pumpkin PieClassic Pumpkin Pie
This traditional pie is easy to make, so get the whole family involved! The creamy, spiced pumpkin filling is wonderfully comforting and a little nostalgic. To add a fanciful finish, use decorative piecrust cutters to create shapes from rolled-out pie dough. Then bake the cutouts and place them on the baked and cooled pie.

Apple PieApple Pie
There is nothing more homey, autumnal and American than a warm apple pie cooling on the kitchen counter. Top each slice with a scoop of vanilla ice cream or slices of sharp Cheddar cheese.
Spiced Apple-Cranberry PieSpiced Apple-Cranberry Pie
A medley of spices gives a flavor boost to this pie, which makes a festive addition to a winter gathering. Apples complement the flavor of tart cranberries, creating a bright, colorful filling.

Pecan PiePecan Pie
This Thanksgiving dessert is easy as pie, thanks to our jarred pecan pie filling. For even faster prep, use our piecrust mix instead of making the dough from scratch.
Pumpkin Ice Cream PiePumpkin Ice Cream Pie
Put a new spin on your holiday pie by filling it with pumpkin ice cream. A crispy crust and whipped cream topping completes this gorgeous dessert.
Sweet Potato Pie with Pecan StreuselSweet Potato Pie with Pecan Streusel
Sweet potatoes make a delicious and unexpected substitute for pumpkin in pies. This Southern-inspired treat is a great way to showcase yams in a new way.