Pecan and Bourbon Tart

Preparation info
    • Difficulty


Appears in
Le Caprice

By AA Gill and Mark Hix

Published 1999

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To make the filling mix all the ingredients, except the pecan nuts, in a food-processor until smooth. Then fold in the pecan nuts and mix well.

To assemble, roll the sable pastry on a floured table to 5 mm thick.

Grease a large 25-cm tart tin or 8 individual ones.

Line the tins with the pastry, trim the edges and refrigerate for one hour.