Bourbon Pecan Tart

This is the standby tart of Stars, and is a hybrid of French almond tart and American pecan pie.


  • 1 tart pastry shell
  • 2 eggs
  • ¾ cup dark brown sugar
  • 1 cup dark corn syrup
  • ½ teaspoon salt
  • 2 tablespoons bourbon
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 2 cups pecan pieces
  • cups chantilly cream


Heat the oven to 350°F.

Bake the tart shell for 10 minutes. Press any bubbles in the pastry down with a spoon and push up the sides if necessary. Cook until golden, about 5 more minutes. Let cool completely.

Mix the eggs and brown sugar together in a bowl. Add the corn syrup, salt, bourbon, butter, and vanilla extract and mix together. Stir in the pecan pieces. Pour the mixture into the baked shell (do not overfill the tart shell). Bake until the pecan filling rises and sets, 20 to 25 minutes. Serve warm with the chantilly cream.