Bourbon Pecan Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">25g icing sugar</li><li class="ingredients-single-item">125g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp fine sea salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">200g pecans, plus extra for decorating</li><li class="ingredients-single-item">150g golden syrup (or maple syrup)</li><li class="ingredients-single-item">150g light brown sugar</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">60g unsalted butter, melted</li><li class="ingredients-single-item">45ml bourbon whiskey</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">½ tsp fine sea salt</li><li class="ingredients-single-item">¼ tsp ground cinnamon</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice for blind baking</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a food processor, pulse the flour, icing sugar, and salt together briefly to combine. Add the cold, cubed butter and pulse until the mixture resembles breadcrumbs (alternatively, rub the butter into the dry ingredients with your fingertips). The varying sizes of butter pieces will create flaky layers in your finished crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, pulsing until the dough just begins to come together. If needed, add the remaining tablespoon of water, but be careful not to overwork the dough as this will develop gluten and make your pastry tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and form into a disc. Wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, resulting in a more manageable dough and preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C. On a lightly floured surface, roll out the pastry to about 3mm thickness and use it to line your 23cm tart tin. Press it gently into the corners without stretching the dough. Trim the excess, leaving a small overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Prick the base with a fork, then line with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-7 minutes until the pastry is pale golden and feels dry to the touch. The blind baking ensures your crust won't become soggy when filled with the wet pecan mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry bakes, prepare the filling. Spread the pecans on a baking tray and toast in the oven for 8-10 minutes until fragrant, being careful not to burn them. Toasting intensifies the nuts' flavor and ensures they'll maintain some crunch in the finished tart. Let cool slightly, then roughly chop two-thirds of the pecans, leaving the rest whole for decorating.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large bowl, whisk together the golden syrup, light brown sugar, and melted butter until well combined. Add the eggs one at a time, whisking thoroughly after each addition to ensure a smooth, emulsified mixture that will set properly when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Stir in the bourbon, vanilla extract, salt, and cinnamon. The alcohol in the bourbon will mostly evaporate during baking, leaving behind its complex caramel and vanilla notes that complement the pecans beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Fold in the chopped pecans, then pour the mixture into the pre-baked tart shell. Arrange the reserved whole pecans decoratively on top. For visual appeal, try placing them in concentric circles or a spiral pattern.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Reduce the oven temperature to 170°C and bake the tart for 25-30 minutes, until the filling is set around the edges but still has a slight wobble in the center (similar to a custard tart). The filling will continue to set as it cools, so don't overbake or the texture will become too firm.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the tart to cool completely in the tin on a wire rack before removing – this will take at least 2 hours. The cooling period is crucial for the filling to set properly; rushing this step may result in a filling that oozes when cut.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once cooled, carefully remove from the tin and transfer to a serving plate. For the cleanest slices, use a sharp knife dipped in hot water and wiped clean between cuts. Serve at room temperature with a dollop of lightly whipped cream or a scoop of vanilla ice cream if desired. This tart can be stored in an airtight container for up to 3 days.</li></ol>