Rich, buttery and crunchy, this is a wonderful pecan pie option when you want a more sophisticated dessert. The filling comes together in 10 minutes and uses brown butter for a deeper flavor. Serve it warm with whipped cream or vanilla ice cream and turn it into a special dessert.
As much as I like the traditional pie, I found that this pecan pie tart version is more sophisticated, with two interesting additions: bourbon and brown butter.
The first brings a wonderful caramel undertone, and the latter adds a richness and complex flavor that I don't think can be achieved otherwise.
I'm quite the fan of both ingredients, as is well documented in the cake archives with the Brown Butter Bundt Cake and the Bourbon Chocolate Cake, among other recipes.
Tarts are shorter than pies and can have a sweeter dough. This is a very rich dessert, so a sliver goes a long way.
It makes a fantastic addition to a dessert table during the cold months.
Ingredient list
- Pie or tart crust.
- Butter: we use unsalted butter for this recipe, and I take the extra step to make brown butter, as it exponentially enhances the overall flavor of this pie. If you make it in advance (all details in this step-by-step post on how to make brown butter) this pie comes together in less than 10 minutes. You can skip this step and use regular melted butter, but expect a less deep, rich flavor.
- Pecans: you'll need chopped ones for the filling and whole for the top of the tart if you want a more decorative finish.
- Bourbon: I use Jack Daniels, regular or honey, which most might consider too expensive for baking, but I think great ingredients deliver great results. Use whichever bourbon or whisky you like.
- Sugar: we use white granulated sugar, but it's quite amazing with light or dark brown sugar.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
- Eggs: large, fresh.
- All-purpose flour.
The pie crust
The first layer is a homemade crust. Of course, you can substitute a store-bought one, the best quality you can afford.
I like unassuming doughs when using sweet fillings like this one, and we have two recipes:
- All-butter pie crust: this is a traditional and basic French dough recipe used for savory quiche and tarts, and the one used for this pecan tart. It has a very small amount of sugar.
- Flaky pie crust: the old-fashioned dough with part shortening and part butter. It never disappoints, especially during the holidays. It's the one we use for the Chocolate Pecan Pie.
Brown butter
It's optional but adds phenomenal flavor and is easy to make, so I recommend you don't skip this step.
You simply have to melt the butter in a saucepan and cook it until the water evaporates and it has an amber color and a nutty aroma.
You can read the how to make brown butter post for more details.
How to make pecan tart
- Blind baking the crust: this is a necessary step, so the crust doesn't turn soggy. It's like pre-baking the dough (with weights on top) so it doesn't shrink and creates a dry layer that prevents, as much as it can, the filling from seeping into it during baking.
- Easy filling: it comes together in minutes, so prepare it while the crust is blind baking.
Assembling the pie
- Jar or pitcher: the easiest way to add the liquid filling over the pecans is with a pitcher. That way you can slowly fill the crust without moving the pecans too much, so they retain the pattern.
- Pecans: any way you place them is fine. They will move around a little anyway. But they rise to the top in the oven, so it's nice to have a pattern.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Pecans: the ones sprinkled on top will toast as the pie is baked. I use raw ones for the filling, but you can toast them slightly before adding them.
- Bourbon: I find that good bourbons (I use Jack Daniels, regular or honey) make for much better flavor. But use any bourbon or whisky you like or have.
- Pan: if you use a smaller pie pan the tart will be taller or course, more in tune with traditional Thanksgiving pies.
- Baking: don't overbake the filling, and don't undertake it either. I know! It should still be a little jiggly when you take it out, and the pecans don't have to be burned. But make sure it's settled enough to firm up as it cools.
- Storing: I like it the day it is baked but stays at room temperature for a day or two.
- Variation: walnuts can be used instead of pecans. And orange zest is a nice addition if you want to change it a bit.
It's probably underbaked, or the recipe doesn't have enough eggs or binding ingredients to give it structure. It takes a while for the eggs and syrups to cook and firm up. Follow the recipe instructions and check to see if it jiggles in the center. It should move slightly and not be completely firm. It will solidify as it cools down. If you feel it needs more time, lower the temperature to 325°F and leave it a bit longer.
If you want another type of alcohol, you can use brandy or cognac. You can also increase the vanilla extract and add some pure almond extract to complement it more.
Yes, it does. Bourbon is a type of whisky, which means it has high alcohol graduation.
Absolutely! Keep it for one day at room temperature, loosely covered.
Most, if not all of it, does. It depends on how long a pie takes to bake. In this recipe what remains is a deep, rich flavor that is wonderful.
They do when you add them to the uncooked filling. You can see in the image below that the pecans are spread in the crust, and then the filling is poured. Yet, they rise during baking.
Yes, you can, and a sign that might be happening is that some pecans start to burn and the filling is too dry once the tart cools down. Follow the recipe instructions, but you might also want to lower the temperature by about â…” of the baking time if the top is getting too dark. Tent with foil until the pie is done.
Related recipes you might like:
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PrintPecan Pie Tart
Rich, buttery and crunchy, this is a twist on the traditional pecan pie recipe and a delicious option for the holiday season when you want a more sophisticated dessert at Thanksgiving dinner or other special occasions. The gooey filling comes together in 10 minutes and has brown butter.
- Total Time: 50 minutes
- Yield: 8 servings
Ingredients
For the dough:
- Ice Water
- 1 and ¼ cups all-purpose flour
- ½ cup unsalted butter, cold
- ¼ teaspoon salt
- 2 teaspoons sugar
For the tart filling:
- 3 eggs, at room temperature
- ¼ cup (35g) all-purpose flour
- ½ cup (150g) granulated sugar
- ¼ cup (50g) light brown sugar
- 1 teaspoon vanilla extract
- 3 tablespoons bourbon
- 1 and ¼ cups pecan halves
- 10 tablespoons unsalted butter
Instructions
For the tart dough:
- Put ice 4 or 5 ice cubes in a measuring cup and fill with cold water to about a cup.
- In a food processor put flour and salt. Add cubed butter and pulse using on/off until the butter is the size of peas. Add half the amount of ice water and pulse a few times.
- Add ¼ cup more ice water and pulse until it barely comes together. Check the dough. Even though it might look crumbly, it should come together if you take some and squeeze it with your hand. If it doesn't come together, add a few more teaspoons of ice water.
- By hand, place the flour, salt and sugar in a large bowl. Add the cold butter and work with your hands or a pastry cutter until you have butter pieces the size of peas. Add the water and stir with a fork. It will be floury. It should come together if you take some and squeeze it with your hand. If it doesn't come together, add a few more teaspoons of ice water.
- Transfer the shaggy mass to a barely floured surface and gather it together into a ball. Don't overwork it, or the dough will be tough. Wrap it in plastic and refrigerate for at least 1 hour or up to 3 days.
- Have ready a 9-inch tart pan with a removable bottom and a rolling pin.
- When you're ready to use it, roll it on a lightly floured surface, starting from the middle and making sure the size is at least 1 inch larger than the pan you're using. Watch this video tutorial on how to roll pie crust if you need guidance.
- Carefully place the pie dough round in the ungreased pie pan. Let it fill the pan without stretching it. Trim edges, prick the surface and refrigerate for 1 hour or freeze for half an hour.
- Preheat oven to 350ºF /180ºC
- Place a large piece of aluminum foil covering the dough surface, add weight (pie weights, dried beans, rice or flour) and bake for 10 to 15 minutes. Lift the foil with the weight and continue baking for 10 more minutes or until it's dry and barely starting to color.
- Preheat oven to 375ºF / 190ºC.
For the filling:
- To make brown butter: put butter in a medium saucepan over medium heat.
- Let it melt and continue cooking it. It will make loud noises at first, like an angry cat, but suddenly it will stop. That's when it will brown very quickly, so watch it.
- When it's a deep amber color with a nutty aroma, remove it from heat and let the bubbles subside. The browned bit will go to the bottom. For more info, there is a whole post on how to make brown butter.
- Transfer it to a shallow bowl and let the butter cool down a little.
- Put eggs, flour, sugar, bourbon and vanilla in a medium bowl.
- Add the browned butter, leaving sediments behind in the saucepan. Do this a bit at a time, mixing constantly.
- Place the toasted pecans on the bottom of the pre-baked pie shell.
- Carefully add the butter mixture. I like to put the liquid in a measuring cup, put the pie in the oven, and carefully add the liquid. That way, I can fill it to the top without moving it.
- Bake for 30 minutes or until golden brown.
- Cool on a wire rack.
- Remove from the pan and serve with whipped cream or a scoop of ice cream.
- Keep leftovers at room temperature for 2 days, covered. Then refrigerate covered in plastic wrap or in an airtight container to prevent dryness.
Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Pecans: they can be used lightly toasted or raw. Your choice.
- Bourbon: I find that good bourbons (I use Jack Daniels, regular or honey) give a deeper, better flavor. But use any bourbon or whisky you like or have.
- Pan: if you use a smaller pie pan, the tart will be taller, and more in tune with traditional Thanksgiving pies. Make sure the pan has high sides.
- Baking: don't overbake the filling, and don't underbake it either. I know! It should still be slightly jiggly when you take it out, and the pecans are not burned. But make sure it's set enough; it will firm up as it cools.
- Storing: I like it the day it's baked, but it stays at room temperature for a day or two.
- Variation: walnuts can be used instead of pecans. And orange zest is a nice addition if you want a citrus tone.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Pies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: â…›
- Calories: 719
- Sugar: 19.6 g
- Sodium: 323.5 mg
- Fat: 51.9 g
- Carbohydrates: 54.1 g
- Protein: 8.7 g
- Cholesterol: 168.9 mg
Filling adapted from Room for Dessert, by David Lebovitz
Sunshine says
This pie got rave reviews from those that ate it! My brother especially who’d requested this kind of pie for his bday. I’m not a fan of pecans but he loved it. I do wonder if anyone has tried it with cashews? Or would that not taste as good?