Bourbon-Pecan Tart

From the kitchen of Carly

A buttery tart shell cradling bourbon-spiked pecan filling, rich with dark corn syrup and toasted nuts. The filling sets golden and glossy, with just enough bourbon to whisper sophistication without overpowering the caramel sweetness. Pure comfort in a slice.

Bourbon-Pecan Tart

Bourbon and dark corn syrup deepen the brown sugar filling into something richer than a standard pecan pie, while a pre-baked tart shell keeps the crust from getting soggy. The key is baking into the filling just until the center sets, not until it's fully firm, so you get that glossy, slightly jammy texture that makes people lean in for seconds.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 112-inch round Pie Crust
  • 3 largeeggs
  • 1/2 cupgolden brown sugar
  • 3/4 cupdark corn syrup
  • 3 tbspunsalted butter, melted
  • 2 tbspbourbon
  • 1 tspvanilla extract
  • 1/4 tspsalt
  • 2 cuppecan halves or pieces

Instructions

  1. Fit the crust into a 10-inch tart pan with a removable bottom, pressing it firmly into the sides and base. Trim any overhang, then refrigerate for 30 minutes.

  2. Preheat the oven to 375°F. Line the chilled crust with foil and weigh it down with dried beans. Bake until the crust is set and pale golden, about 30 minutes, then lift out the foil and beans. Return the crust to the oven for another 10 minutes, until it turns golden brown. Set the pan on a rimmed baking sheet and keep it there.

  3. While the crust bakes, beat the eggs and brown sugar together in a medium bowl with an electric mixer. Pour in the dark corn syrup and beat to combine, then add the butter, bourbon, vanilla, and salt and mix until everything is blended. Fold in the pecans with a spoon.

  4. Pour the pecan filling straight into the hot crust. Bake until the center is set and no longer jiggles, about 25 minutes. Let the tart cool on a rack for 1 hour before releasing the pan sides. Serve slightly warm or at room temperature.

Tips from the kitchen

  • Pre-baking the tart shell matters here: it gives the crust a head start so it doesn't absorb moisture from the filling and stay pale or soggy.
  • Pour the hot filling into the hot crust. This small choice helps the bottom cook through before the edges overbake.
  • Bake only until the center is just set, not fully firm. You want a little jiggle in the middle when you pull it out, as it will continue to set as it cools.

Variations

  • Skip the bourbon and use an extra 1/2 teaspoon vanilla instead for a classic, kid-friendly version.
  • Toast the pecan halves in a 350°F oven for 8 minutes before stirring into the filling for deeper, nuttier flavor.
  • Swap half the pecans for walnuts or macadamia nuts to change the texture and flavor profile without overhauling the recipe.
  • Add 1/4 teaspoon cayenne pepper to the filling to introduce a subtle heat that plays off the bourbon and brown sugar.

Make ahead and storage

Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in a 300°F oven for 10 minutes to restore the filling's soft, jammy texture before serving.