Bo Friberg

Pecan-Whiskey Tart

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Preparation info
  • Yield:

    2

    tarts, 11 inches in diameter
    • Difficulty

      Medium

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

This is basically an American pecan pie dressed up a little for restaurant service. It is fabulous served warm with a scoop of vanilla ice cream, but as it is one of my favorites, I wouldn’t turn a piece down at any temperature. If you prefer not to use alcohol, substitute orange juice for the whiskey.

Ingredients

Method

  1. Line 2 tart pans, 11 inches (27.5 cm) in diameter, with short dough rolled ⅛ inch (3 mm) thick (see Figure 7-1). Reserve the shells in the refrigerator wh

Photos