Bourbon-Infused Pecan Tart
Ingredients:
For the Crust:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
3-4 tablespoons ice water
For the Filling:
1 1/2 cups pecan halves
3 large eggs
1 cup dark corn syrup
1/2 cup granulated sugar
1/4 cup brown sugar
1/4 cup bourbon
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
Directions:
Prepare the Crust:
•In a food processor, combine the flour and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
•Slowly add the ice water, one tablespoon at a time, and pulse until the dough starts to come together.
•Turn the dough out onto a lightly floured surface, gather it into a ball, and flatten it into a disk.
•Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Roll Out the Crust:
•Preheat your oven to 350°F (175°C).
•On a floured surface, roll out the dough into a circle to fit a 9-inch tart pan. Carefully transfer the dough to the tart pan, pressing it into the bottom and sides. Trim any excess dough.
Prepare the Pecans:
•Toast the pecan halves in the preheated oven for about 8-10 minutes until fragrant. Set them aside to cool.
Prepare the Filling:
•In a bowl, whisk together the eggs, dark corn syrup, granulated sugar, brown sugar, bourbon, melted butter, vanilla extract, and salt until well combined.
Assemble the Tart:
•Arrange the toasted pecan halves on the bottom of the tart crust.
•Pour the filling mixture over the pecans, ensuring they are evenly coated.
Bake:
•Place the tart in the preheated oven and bake for 45-50 minutes, or until the filling is set and slightly puffed. The center should no longer be jiggly.
Cool and Serve:
•Allow the tart to cool completely before slicing and serving. You can serve it at room temperature or slightly warm, with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.