#BOURBON PECAN TART RECIPE FULL#

In a large bowl, add all of the crust ingredients and mix very well. Grain-free Maple Bourbon Pecan Tart – Gluten-free + Dairy-free Though it isn’t something I will be making often, it is perfect for those special occasions, like a Derby party or the holidays. It is luscious, sticky and sweet, without being overly sweet and heavy. It has a really rich flavor from the maple syrup and the bourbon that is really special.

I am so excited with how this turned out. I wanted a grain-free crust that would compliment but not overpower the tart and I went for as much maple and bourbon flavor as I could get. When I promised to make pecan pie, I did specify that I had to make it gluten-free and dairy-free so I could enjoy it and I refused to make it with the usual corn syrup or regular sugar. The menu was ALL about Mark and though I couldn’t eat a lot of it, I wanted it to be all yummy and I wanted to bring as much of Mark’s home to him on a day he is super homesick I made mini hot browns (the sandwich made famous at the Brown Hotel in Louisville), pimento cheese dip, southern style deviled eggs, jalapeño cornbread mini muffins, a blackeyed pea salad, apple cobbler (I made this recipe with apples instead of the berries), mint-infused raw sugar simple syrup for Mint Juleps and this Maple Bourbon Pecan Tart. I promised not to “healthy-up” the recipes.

I promised Mark an afternoon of all of his favorite Southern foods that remind him of Louisville. I made this for the Kentucky Derby party that we hosted here at our house on Saturday. I actually hadn’t even planned on sharing this recipe, but after I posted a photo on Instagram, people were begging for the recipe. Could I have made this healthier? Probably, but this was the compromise I came up with since I promised hubby I wouldn’t mess with this classics too much. No butter, no corn syrup, no refined sugar, etc. But the good news is it IS healthier than the usual pecan pie.

#BOURBON PECAN TART RECIPE FULL#

It has a full 2 cups of maple syrup and some additional coconut sugar. Yield: 1 pound.I am going to start off this post by saying that this isn’t the usual über healthy dessert that I am usually touting here on Tasty Yummies. Allow the nuts to cool completely before transferring to an airtight container for storage. Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, 2 to 3 minutes. Add the spice mixture and stir to combine. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Place the nuts in a 10-inch cast-iron skillet and set over medium heat. Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside. Line a half sheet pan with parchment paper and set aside. Cool on a cooling rack to room temperature before serving, 3 1/2 to 4 hours. Bake 10 minutes, until the center of the pie should reach 200 degrees F, and a skewer inserted in the center comes out clean. Place the remaining 2 ounces of whole pecans in a border on the edge of the filling. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary.Įvenly sprinkle the 6 ounces of chopped pecans in the crust and pour the filling on top. Place the dough into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Open the bag again, and sprinkle the top of the dough with flour. Cover with the bag and roll out with a rolling pin to an 11-inch circle. Cut along two sides of the zip-top bag, open the bag to expose the dough and sprinkle both sides very lightly with flour. Whisk the eggs, sugar, golden syrup, butter, bourbon, vanilla and salt together until combined. To assemble and bake the pie: Heat the oven to 350 degrees F. Transfer the dough to a gallon-sized zip-top bag, squeeze together until it forms a ball, then press into a rounded disk and refrigerate for 30 minutes. Remove the lid of the food processor, add the water and bourbon, and pulse 5 to 6 times until the mixture holds together when squeezed and feels like dough. Add the butter and pulse 6 to 7 times, until the texture looks mealy. Add the flour and salt, and pulse an additional 4 to 5 times. Pulse the pecans 6 to 7 times in a food processor or until finely ground. To make the crust: Chill the butter in the freezer for 15 minutes.

Bourbon pecan tart recipe