Tarte aux noix de pécan, sirop d’érable et bourbon Recipe

If you’re craving a dessert that combines rich, nutty flavors with a luscious, boozy twist, then you’re going to adore this Tarte aux noix de pécan, sirop d’érable et bourbon Recipe. It’s that perfect mix of gooey and crunchy, sweet and slightly smoky, thanks to the maple syrup and bourbon combo. Believe me, once you try it, this tart will become a go-to whenever you want to impress friends or just treat yourself with something utterly irresistible.

this Recipe

Ingredients You’ll Need

The blend of crunchy pecans with buttery, flaky pastry, plus a smooth, spiced filling, is just heavenly. When shopping, fresh pecans and real bourbon make a huge difference here, so don’t skip on quality.

• Pecan nuts: Use fresh, whole pecans for the best texture and flavor; toasting them lightly can enhance their nuttiness.
• Cassonade (brown sugar): Adds deep molasses notes; dark or light brown sugar both work well.
• Granulated sugar: Sweetens and helps set the filling properly.
• Cinnamon: A pinch adds warmth and complexity.
• Vanilla paste: For an intense vanilla flavor; if you don’t have paste, vanilla extract is fine.
• Salt: Balances the sweetness and sharpens all the flavors.
• Maple syrup: Use pure maple syrup, it really lifts the filling with its caramel notes.
• Bourbon whiskey: Jack Daniels or your favorite bourbon adds a lovely boozy depth.
• Eggs: Medium eggs bind the filling and give it structure.
• Butter: Unsalted, melted butter enriches the tart and keeps the filling silky.
• All-purpose flour (T55): Adds just enough stability without making the filling dense.
• Pie dough: My favorite homemade pie crust, chilled well for best results (you can find the recipe linked below).

Variations

I love keeping this tart pretty classic, but don’t let that stop you from mixing it up! You can easily tweak the recipe to match your mood or dietary needs.

• Nut swaps: If pecans aren’t your thing, try walnuts or hazelnuts — just be aware they’ll change the flavor profile but still taste amazing.
• Sweetener alternatives: For a less sugary version, swap some maple syrup with honey or agave nectar.
• Flavor play: Add a dash of orange zest or a sprinkle of cardamom for a subtle citrusy or spicy note that brightens the filling.
• Alcohol-free option: Replace bourbon with vanilla extract or a splash of brewed espresso for depth without the alcohol.

How to Make Tarte aux noix de pécan, sirop d’érable et bourbon Recipe

Step 1: Prepare and Chill Your Perfect Pie Dough

Start by making your favorite pie crust—if you haven’t yet, I highly recommend using my tried-and-true pâte à pie recipe. After it comes together, wrap it well and chill it for at least 4 hours. This step is crucial because cold dough prevents shrinking and helps that buttery flakiness we all crave. Once chilled, gently press it into a 22 cm tart pan, trimming the edges neatly. Pop the crust in the freezer while you get the filling ready; this chill ensures the crust stays crisp and doesn’t get soggy from the rich filling.

Step 2: Toast the Pecans and Build the Filling

Preheat your oven to 200°C (about 390°F). Scatter the pecans evenly across the chilled pie crust. While fresh pecans are great straight out of the bag, toasting them lightly for 5 minutes in the oven will bring out an incredible depth of flavor—I learned this little trick after some trial and error, and it makes a big difference.

In a mixing bowl, whisk together brown sugar, granulated sugar, cinnamon, vanilla paste, salt, maple syrup, and bourbon until fully combined. Then beat in the eggs. In a small saucepan, melt the butter, then stir in the flour and whisk vigorously for about 30 seconds to cook out the raw taste. Pour the buttery flour mixture into your sugar-spice mix and whip it all until smooth. Pour the filling gently over the pecans in your tart shell, then carefully arrange some whole pecan halves on top for that classic picture-perfect look (totally optional, but I swear it makes everyone go “wow”).

Step 3: Bake with Care for a Flawless Finish

Slide your tart into the oven for 15 minutes at 200°C. Then, here’s the secret I discovered the hard way: cover the tart loosely with aluminum foil to protect those pecans and crust edges from burning. Lower the oven temperature to 180°C (350°F), and continue baking for another 45 to 55 minutes. The filling should be set but still have a slight jiggle in the center—perfectly gooey but firm. This double-temp method ensures the tart cooks evenly without overbrowning.

Once baked, let it cool completely on a wire rack, then pop it into the fridge for at least 4 hours or overnight. This chilling step lets the filling fully set, which makes cutting clean slices so much easier. Trust me, I used to rush this part and ended up with a runny mess, no fun!

How to Serve Tarte aux noix de pécan, sirop d’érable et bourbon Recipe

Garnishes

I usually keep garnishes simple—a dollop of lightly whipped cream or a scoop of vanilla bean ice cream is my favorite. The creaminess pairs perfectly with the rich, caramelized filling and adds a cool contrast. Sometimes, I sprinkle a pinch of flaky sea salt on top to highlight the sweetness, which is a total game-changer.

Side Dishes

This tart is a dessert star on its own but pairs beautifully with a robust cup of coffee or warmly spiced chai tea. For a festive touch, I love serving it alongside a cheese board with sharp cheddar and blue cheese—surprisingly delicious and an unexpected combo your guests will adore.

Creative Ways to Present

For holidays or special occasions, try drizzling a bit of warm caramel sauce over each slice or decorating the serving plate with crushed toasted pecans and a dusting of cinnamon sugar. If you want to dazzle, serve individual mini tarts with a small edible flower or a sprig of mint—it’s those little touches that make all the difference!

Make Ahead and Storage

Storing Leftovers

I’ve found that storing leftover tart in an airtight container in the fridge keeps it fresh and delicious for up to 4 days. Since the filling firmed up nicely in the fridge, it holds its shape well. Just bring it to room temperature before serving for the best flavor and texture.

Freezing

If you want to prep in advance, you can freeze the fully baked tart wrapped tightly in plastic wrap and foil. I’ve had good success freezing for up to 2 months. Just thaw overnight in the fridge and refresh in the oven at low heat before serving to restore that perfect crust crispness.

Reheating

To reheat slices, pop them in a 160°C oven for about 10 minutes. I avoid microwaving as it can make the crust soggy. A gentle oven warm-up revives the flavors and texture perfectly without drying out the tart.

FAQs

Final Thoughts

This Tarte aux noix de pécan, sirop d’érable et bourbon Recipe holds a special place in my heart because it combines simplicity with such a luxurious taste. Every time I make it, I get compliments on the rich, gooey filling and tender crust. Whether it’s for a festive occasion or because you just want to treat yourself, I wholeheartedly recommend you give this recipe a whirl—you’ll be rewarded with a dessert that’s as stunning to serve as it is delightful to eat.

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