Bourbon Pecan Tart

Pecan Tart and Ice Cream

I love Pecan Tart and hadn’t had some for a long time, when I spotted this recipe for Bourbon Pecan Tart in Jamie Oliver’s America Cookbook (yes, I know I write a lot about recipes from this book!! I do have others of course!).  Plus I have a lot of Bourbon in my booze cupboard and I don’t drink Bourbon, so there is no better way to use it up than in a dessert.  I do think though that Bourbon lends itself well to being used in cooking and baking, so you may find a few more recipes appearing on here while I finish off this bottle!

The never ending bottle of Jack Daniels and Pecans

Like most of Jamie’s recipes in this book the amount the recipe actually makes exceeds what it states in the book!  Out of this recipe I got 1 large tart and 3 mini tarts! And since pastry and I don’t really have a great relationship, I cheated – I bought ready made Dessert Shortcrust Pastry!

Bourbon Pecan Tart (Serves 10-12)

Ingredients

1 block of Sweet Pastry
450g Pecan Nuts
3 Large Eggs
175g Golden Caster Sugar
1 tsp. Ground Cinnamon
100ml Molasses or Black Treacle
50g Unsalted Butter , melted
50ml Bourbon

Method

  • Roll out the pastry until about 0.5cm thick and line a lightly greased 25cm loose-bottomed tart tin
  • Ease the pastry into the tin ensuring that that its pushed into all side.  Trim the excess with a knife, then prick the base of the tin with a fork and pop in the freezer for about 30 mins
  • Preheat the oven to 180C/350F/Gas 4
  • After 30 mins take out the tin, and crumple up some greaseproof paper, unwrap it and use it to line the pastry case.  The fill the case with rice or baking beans making sure they are pushed well into the corners.

Tin ready for blind baking

  • Bake blind for about 10mins, then remove from the oven and lift out the rice and greaseproof paper.  Return the case to the oven for another 10 mins until firm and biscuit like, then leave to cool
  • Meanwhile, take half the pecans, put them inside a sandwich bag and bash them up finely with a rolling pin.
  • Then whisk the eggs, sugar and cinnamon in a bowl
  • Add the finely bashed pecans and mix again with a spoon until completely blended and smooth.
  • Add the molasses, melted butter and Bourbon, mix well, then fold in the reserved whole pecans

Gooey Bourbony Filling

  • Pour this mixture into the pastry case
  • Put the tart in the oven and bake for 25 to 30 minutes, until the filling starts setting at the sides.
  • Remove the Pecan Tart and leave to cool in the tin for an hour to help it set before serving.

Whole baked tart cooling down

I warmed up the tart and served it with a dollop of vanilla ice cream!  Since this recipe does make a lot of pie (especially for 2 people!) the good news is, it can be frozen, to enjoy at a later date!