Bourbon-Pecan Tart

Bourbon-Pecan Tart
Photo by Elinor Carucci


  • ½ cup (packed) golden brown sugar
  • 1 12-inch round Pie Crust
  • 2 cups pecan halves or pieces
  • ¾ cup dark corn syrup
  • 3 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons bourbon
  • + 2 more ingredients
    • 3 large eggs
    • ¼ teaspoon salt

Place crust in 10-inch tart pan with removable bottom; press crust into pan. Trim overhang. Chill crust 30 minutes. Preheat oven to 375°F. Line crust with foil; fill with dried beans. Bake until crust is set and pale golden, about 30 minutes. Remove foil and beans. Bake crust until golden brown,...

View full recipe at Epicurious


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