A slice of this Bourbon Pecan Tart is all you need to wrap up your celebration with nutty, sweet, and bourbon-kissed flavors.
What makes this pecan bourbon tart recipe so easy? It’s all about the tart pan. Unlike pies, where you need to roll the dough into a perfect circle and carefully flute the edges, a tart pan lets you skip the fuss. Even if your dough isn’t perfect, you can press it into the pan, and it still turns out great. So, grab your tart pan, pour yourself a hot buttered rum, and relax!
Table of Contents
Why I Love This Pecan Tart
- Guaranteed to be a favorite at Thanksgiving or special dinners.
- The sweet, gooey filling is beyond satisfying.
- You can prep it in advance for stress-free holiday hosting.
Recipe Ingredients
Pecans – Unroasted pecans work best since they’ll bake in the oven. Use pecan halves because the look the best.
Bourbon – Adds a warm, rich flavor to the filling.
Molasses – Adds a bittersweet richness and helps create the gooey filling.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Maple Syrup Instead of Molasses – If you prefer a slightly sweeter and lighter flavor, substitute molasses with pure maple syrup.
Walnuts or Mixed Nuts for Pecans – For a twist on the classic pecan tart, you can replace the pecans with walnuts or a mix of nuts like almonds and hazelnuts.
How to Make Bourbon Pecan Tart
Prepare the Crust
Step #1: In a large bowl, sift together the flour, sugar, and salt. Use a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs.
Step #2: In a small bowl, whisk together the egg yolk, vanilla, and ice water. Pour into the flour mixture and use your hands to gently work the ingredients together into a ball of dough. You may need to add more ice water if the dough is too crumbly to come together. Avoid overworking the dough.
Step #3: Shape the dough into a disc and cover with plastic wrap. Chill in the fridge for one hour.
Step #4: Let rest on the counter for 10 minutes prior to using. Roll the dough out on a floured surface until 1/8″ thick. Try to roll the dough into the shape of the tart pan you are using.
Step #5: Use a spatula to remove the dough from the floured surface and lay it over the tart pan. Use your fingers to shape the dough into the pan, pinching off any excess dough that falls over the sides of the pan. Use the excess dough to fill in any empty spaces in the pan.
Step #6: Chill the prepared crust in the fridge for 10 minutes.
Prepare the Filling
Step #1: Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius).
Step #2: In a large bowl, whisk together all filling ingredients except for the pecans.
Step #3: Fold the pecans into the mixture.
Bake
Step #1: Pour the prepared filling into the chilled tart crust.
Step #2: Place an oven rack in the center position, and another rack directly underneath it.
Step #3: Place the tart on the center rack and place a rimmed baking sheet below it on the bottom rack (to catch any drips).
Step #4: Bake for 45 minutes. Let cool on a wire rack for 10 minutes.
Expert Tips
Roll Dough Between Parchment Paper – To make rolling easier and less messy, roll the dough between two sheets of parchment paper. This prevents sticking and helps achieve an even thickness without needing extra flour.
Use Room Temperature Eggs – Using room temperature eggs in the filling allows them to mix more smoothly with the other ingredients, creating a consistent texture. Let them sit out for about 30 minutes before using them.
Foil for the Edges – If the crust starts to brown too quickly, cover the edges with foil to keep everything baking evenly.
FAQs
Use a fork or your hands to blend the butter into the flour, then finish with a rolling pin to shape the dough. Keep the butter cold for the best results.
Absolutely! Dark chocolate chips, coconut, or dried cranberries are great options. Just be sure to keep the total amount reasonable so the filling still sets properly.
Storage Information
To store the Bourbon Pecan Tart, cover it tightly with plastic wrap or foil and refrigerate for up to 4 days. For longer storage, you can freeze the tart by wrapping it in plastic wrap and placing it in an airtight container. It will be kept in the freezer for up to 3 months.
To reheat, let the tart thaw in the fridge overnight, then warm slices in the oven at 300°F (150°C) for about 10 minutes.
More Delicious Recipes You’ll Love
Bourbon Pecan Tart Recipe
RECOMMENDED PRODUCTS
Ingredients
For the Pastry Dough
- 1 1/4 cups all-purpose flour
- 1 1/2 tbsp white sugar
- 1/4 teaspoon salt
- 7 tablespoons unsalted cold butter - cut into 1/4″ pieces
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 3 1/2 tablespoons ice water
For the Filling
- 3/4 cup packed light brown sugar
- 2/3 cup dark corn syrup
- 3 tablespoons flour
- 2 tablespoons bourbon
- 2 tablespoons molasses
- 1 tablespoon melted butter
- 1/4 teaspoon salt
- 3 eggs
- 2/3 cup pecan halves
Instructions
Prepare the Crust
- In a large bowl, sift together the flour, sugar, and salt. Use a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk, vanilla, and ice water. Pour into the flour mixture and use your hands to gently work the ingredients together into a ball of dough. You may need to add more ice water if the dough is too crumbly to come together. Avoid overworking the dough.
- Shape the dough into a disc and cover with plastic wrap. Chill in the fridge for one hour.
- Let rest on the counter for 10 minutes prior to using. Roll the dough out on a floured surface until 1/8" thick. Try to roll the dough into the shape of the tart pan you are using.
- Use a spatula to remove the dough from the floured surface and lay it over the tart pan. Use your fingers to shape the dough into the pan, pinching off any excess dough that falls over the sides of the pan. Use the excess dough to fill in any empty spaces in the pan.
- Chill the prepared crust in the fridge for 10 minutes.
Prepare the Filling
- Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius).
- In a large bowl, whisk together all filling ingredients except for the pecans.
- Fold the pecans into the mixture.
Bake
- Pour the prepared filling into the chilled tart crust.
- Place an oven rack in the center position, and another rack directly underneath it.
- Place the tart on the center rack and place a rimmed baking sheet below it on the bottom rack (to catch any drips).
- Bake for 45 minutes. Let cool on a wire rack for 10 minutes.
NOTES
Nutrition
This is beautiful! I gotta get myself a tart pan like this. I have a round one, but the long skinny ones are so much more elegant I think. Great recipe, Anetta!