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Bistro Bourbon Pecan Tart with Salted Caramel Filling

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A rich and gooey pecan tart featuring a buttery flaky crust, homemade salted caramel filling with bourbon, and a crunchy pecan topping. Perfect for impressing guests or treating yourself on a weeknight.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (180g)
  • ½ cup unsalted butter, cold and cubed (113g)
  • 2 tablespoons granulated sugar (25g)
  • ¼ teaspoon salt
  • 3–4 tablespoons ice water (45-60ml)
  • 1 cup granulated sugar (200g)
  • 6 tablespoons unsalted butter (85g)
  • ½ cup heavy cream (120ml)
  • 1 teaspoon sea salt flakes
  • 2 tablespoons bourbon (30ml)
  • 1 cup chopped pecans (120g), toasted
  • ¼ cup light corn syrup (60ml)
  • ¼ cup light brown sugar (50g)
  • 1 teaspoon vanilla extract

Instructions

  1. Make the crust (15 minutes + chilling): Combine flour, sugar, and salt in a bowl or food processor. Add cold cubed butter and pulse or cut in until mixture resembles coarse crumbs with some pea-sized pieces. Slowly add ice water one tablespoon at a time, mixing gently until dough just comes together. Form into a disk, wrap in plastic, and chill in fridge for at least 30 minutes.
  2. Prepare the salted caramel filling (20 minutes): In a heavy-bottomed saucepan, melt granulated sugar over medium heat, swirling pan (do not stir) until deep amber color (8-10 minutes). Remove from heat and whisk in butter until melted. Slowly add warm heavy cream while stirring carefully. Add sea salt flakes and bourbon, stir to combine, then set aside to cool slightly.
  3. Preheat oven to 350°F (175°C) while rolling out dough.
  4. Roll out dough and assemble tart shell (10 minutes): On lightly floured surface, roll chilled dough to about ¼-inch thickness. Transfer to tart pan, press into edges, trim excess, and prick bottom with fork.
  5. Blind bake crust (15 minutes): Line crust with parchment paper and fill with pie weights or dried beans. Bake 12-15 minutes until edges set and lightly golden. Remove weights and parchment, bake another 5 minutes to dry bottom. Let cool slightly.
  6. Assemble filling and topping (5 minutes): Mix chopped toasted pecans, corn syrup, brown sugar, and vanilla extract in a bowl.
  7. Pour salted caramel into crust (2 minutes): Carefully pour slightly cooled caramel filling into baked crust.
  8. Top with pecan mixture and bake (25 minutes): Spread pecan topping evenly over caramel. Bake at 350°F for about 25 minutes until pecans are toasted and filling is set but slightly jiggly in center.
  9. Cool completely (at least 2 hours) before slicing to allow filling to set fully.

Notes

Use cold butter for flaky crust. Swirl sugar instead of stirring to prevent crystallization when making caramel. Toast pecans before topping for enhanced flavor. Chill dough to prevent shrinking. If caramel bubbles too much during baking, tent tart with foil halfway through. Corn syrup can be substituted with honey or maple syrup but texture will vary. Use a sharp knife dipped in hot water for clean slices.

Nutrition

Keywords: bourbon pecan tart, salted caramel tart, pecan pie, homemade caramel, dessert tart, easy pecan tart, bourbon dessert

Find it online: https://novanosh.com/bistro-bourbon-pecan-tart-recipe-easy-homemade-salted-caramel-filling-youll-love/