Leave a 1 inch board around the pie dish, then simply fold the dough and tuck it behind itself (pic on left). The key to a pretty crust is pretty simple. Go around the entire pie, using your thumb and index finger of one hand and index finger of the other hand and create the lovely fluted edge. Leave a 1-inch (2.5 cm) border around the pie dish, then simply fold the dough and tuck it behind itself (pic on left). I like a pretty crust, and if you’re willing to try my easy method of getting pretty edges, well let’s just say it will be worth it just to please the mother-in-law! The crust is buttery and flaky and almost takes on a nutty flavor that you can only get from a good, buttery crust. Resting the pastry achieves the best results. Cold butter is mixed into the flour, sweetened and and mixed with water, by hand. There’s only 2 of us and I’m not a big dessert eater so of course, pecan wins because I added bourbon. I usually make him a pumpkin or Maple Sweet Potato Pie and 1 pecan, but this year he has chosen only 1. My husband only requests pie once a year, and that is for Thanksgiving. The bourbon just adds a richness to the pie and increases the nuttiness. Naturally, if you are feeding children, you can leave it out. The bourbon flavor is not too prominent in this pecan pie, it is just enough to enhance the flavors. Made with no corn syrup with just as good results. It is unclear what size tart pan to use.unless I overlooked it.Traditional pecan pie gets taken to the next level! Bourbon Pecan Pie is a grown-up Christmas or Thanksgiving dessert and as a result, will have everyone craving seconds. I also did not have dark corn syrup so I substituted 1/2 cup (real) maple syrup along with the 1/2 cup light corn syrup and darker chocolate and it was perfect. Someone asked what size tart pan-I've made this a few times with a 10-inch glass pie plate and it worked fine. Now on to make this recipe for Thanksgiving. Would I make this recipe again? HECK YES! I do and will continue to do so. And the bourbon addition to the whipped cream is a wonderful compliment to the bitter sweet chocolate and extra rich filling. Which may be a quality of a Pâte Sucrée in general, I don't know enough about baking to know. The only thing that I would say is the most frustrating part of this recipe, one I do dread having to do, is getting the dough evenly spread and unbroken on the pan before adding the filling. As for the size of the tarte pan I use, (in reference to the previous comments) I use an 11" pan. It's always a hit with the family and something I genuinely look forward to baking and eating every year. I have made this every year for Thanksgiving & Christmas for the past 5 years or so and it has never let me down. I felt the need to leave a review once I saw how low the score was from lack of ratings, and this DEFINITELY deserves a higher rating. The sucre makes enough crust for two tarts but I use the second tart crust for my pumpkin pie. I also just do a vanilla sweet whipping cream. It does take time but worth every minute. I have made this every Thanksgiving since it came out in August Bon Appetit magazine.
Serve warm or at room temperature with bourbon whipped crème fraîche. DO AHEAD Bourbon whipped crème fraîche can be made 4 hours ahead. Step 7īeat cream, crème fraîche, and bourbon until soft peaks form. DO AHEAD: Tart can be made 8 hours ahead. Transfer tart to a wire rack let cool for at least 30 minutes. Step 5īake tart until filling is just set in center, 45-50 minutes. Pour filling slowly and evenly over nuts. Place pecan halves in concentric circles over chopped pecans and chocolate. Spread chopped pecans in an even layer over prepared tart shell. Whisk in warm brown butter, then eggs whisk to blend. Whisk sugar, both corn syrups, and salt in a large bowl.
Cook, swirling pan a few times, until butter browns and smells nutty, about 5 minutes. Scrape in seeds from vanilla bean add bean. Place butter in a small skillet over medium heat. Spread out chopped pecans in a single layer on a rimmed baking sheet and toast, stirring once or twice, until lightly browned and aromatic, 8-10 minutes. Transfer crust to tart pan press onto bottom and up sides of pan. Roll out Pâte Sucrée disk on a lightly floured work surface to a 1/8-inch-thick round, dusting with flour as necessary to prevent sticking.
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