Bourbon-Scented Pecan Tart

Preparation info

  • Makes one 11 inch 28 cm ) tart, about


    • Difficulty


Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

I much prefer using this buttery and very sweet pecan filling in a tart rather than a pie, and I find the thinner layer of filling is less rich and yet perfectly satisfying. A Southerner would be horrified, but I like this just as much when it’s made with walnuts.


  • cups dark corn syrup
  • ½ cup sugar
  • 4 tablespoons


  1. Set a rack in the lowest level of the oven and preheat to 350°F (180°C).
  2. Stir the corn syrup and sugar together in a medium saucepan and place over low heat. Allow the syrup to come to a full boil without stirring, which could cause the mixture to crystallize and harden. When the syrup boils, remove it from the heat and add the butter without stirring it in, ju