Monday, April 28, 2014

Bourbon Pecan Tart

I love pecan pie, but this is really something new, from Jamie Oliver...It's quite "bourbony" and so addictive. The pastry is also very unique--with orange zest to add flavor. If you afford to buy lots of pecans (haha), this should be your go-to pie!

Sweet Pastry:

2 cups of all purpose flour
1/3 cup icing sugar
3/4 cup butter, cold, diced
zest of 1 orange
1 egg
a splash of milk

Combine the flour and sugar by hand or in a food processor. Sprinkle in the butter and zest, and combine with a pastry cutter or pulse until in pea-sized crumbs. Add the egg to the mixture, and a splash of milk--I say a splash because depending on your flour and the temperature and humidity, you will need more or less.

Continue blending until it all comes together into a ball. Flatten slightly and wrap in cling wrap. Refrigerate for at least 1 hour.

Preheat your oven to 350F and Roll out your dough to about 1/4 inch thick. Lightly oil a pie plate and place the dough inside, cutting off any excess and pressing down the edges.

Scrunch up a square of parchment paper, and then unwrap and use it to line your pastry. Fill in right up to the top with rice. This prevents the pastry form sinking into the pan. Place in the oven, and cook for 10 minutes. Remove the paper and rice, and cook again for about 10 minutes, until golden brown. Cool completely.


15 oz. pecan halves
3 large eggs
6 oz. sugar (1/2 cup plus 1 tbsp.)
1 tsp. cinnamon
1/2 cup butter, melted
1/2 cup molasses
1/4 bourbon cup whiskey

Preheat oven to 350F.

Bash up half of your pecans in a zip-lock bag with a rolling pin.

Whisk together the eggs, sugar and cinnamon. Add in the bashed pecans and mix until completely blended.

Add the molasses, melted butter, and whiskey, and fold in the halved pecans.

Pour into the pan and bake for 25-30 minutes. Let cool completely before cutting into the pie (it will be slightly syrupy at the bottom when cooled!).

Delicious with whipped cream or vanilla ice cream.

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