Bourbon pecan tart recipe10/13/2023 After reading other reviews, I didn't even bother to roll out the dough after chilling. This was very easy and came out perfectly. Great, even in the pie pan I had to use because IĬouldn't find my tart pans at the last minute. I used all maple syrup cause I love it! Came out This is perfection and we look forward to serving it during the holidays. Now that he has found this Maple Syrup Pecan Tart he no longer experiments with other recipes. My husband had been delighting us all with his search for the perfect pecan dessert. I think next time I will chill the dough & then roll out & place in tart pan. But I just pressed the pieces in the pan. After I rolled it out it stuck to the board. I didn't have any dark corn syrup, so I used 3 parts light corn syrup and 1 part molasses. I added a touch of cinnamon to the crust.Ĥ. I pressed the dough into six 4-inch tart pans so everyone could have their own "mini-dessert". I didn't roll out the dough, rather separated it into 6 equal sections and pressed it into the pan.Ģ. This dessert was so tasty! After reading the previous reviews I did the following:ġ. It was a little tricky to roll out but it's easy to patch in the tart pan if it tears a bit. You still have to press the edges in place, but it works like a charm. It's even easier still if you slide a pizza paddle or rimless flat cookie sheet under the bottom sheet of wax paper first, and use that to make the flip. Then, when it's rolled out to the right side, peel off the top sheet of wax paper, place the tart pan upside down over the dough, and, using the bottom sheet of wax paper, flip the whole thing right side up, et voilà. The crust is easy, and I've found a shortcut that makes it even easier: instead of flouring the counter, and rolling it out that way, I press the dough ball into a thick round disk, place it between two sheets of wax paper, and roll it through the wax paper. I have made this many times, and it always comes out beautifully. It is so much easer than working with the dough and rolling it out. I don't roll out the dough, I simply press the crust dough in the tart pan (and up the sides) with my fingers. My hack was to finely chop 2 tblsp candied ginger and used it to replace some of the sugar in the crust. any suggestions on getting a less runny filling. I made this recipe and followed the instructions perfectly. I do suggest adding a tsp of good quality vanilla and a Tb of bourbon or dark rum for extra complexity of flavor, but this review is as the recipe is written. Thank goodness I followed the instruction to set the tart pan in a rimmed baking sheet! Other than that, delicious, as written. I filled it to the top (not necessarily a great idea) and had about 1/2-3/4 cup filling leftover. This is a delicious recipe, but I had one problem: I used a 9" tart pan and there was too much filling. They all overflowed during the cooking process, so I wonder what I might have down wrong? still a beginner with this kind of thing. Smells and tastes delicious - I turned it in to 7 small pecan tarts, instead of 1 larger one - mainly because I didn't have the right size flan pan. I also chilled the dough before rolling it out and then chilled it again in the fridge prior to filling. This was lovely - it didn't overflow and looked lovely. I use 1 cup of chopped pecans in the mixture and then 1 and 1/2 cups of whole pecans to decorate the top. I also added the zest of half an orange - which brightened things up - but did take away from the maple flavor. Having read the reviews - I made almost half of the filling - using two small (bantam) eggs, a 1/4 c each of sugar, maple syrup, and corn syrup, 2T butter, and a large pinch of salt. Step 5Ĭut tart into wedges and serve with whipped cream or ice cream. Tent loosely with foil and let stand at room temperature. Step 4īake tart until filling is slightly puffed and set, about 40 minutes. Whisk in maple syrup, corn syrup, melted butter, and salt. Whisk eggs and brown sugar in medium bowl until well blended. Place crust in freezer 30 minutes before filling and baking. Press dough onto bottom and up sides of pan. Transfer to 9-inch-diameter tart pan with removable bottom. Roll out dough on lightly floured work surface to 10 1/2-inch round. Gather dough into ball flatten into disk. Add flour and beat just until dough begins to clump together. Add sugar, egg yolk, and salt beat until blended. Using electric mixer, beat butter in medium bowl until smooth.
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