Modern Baker: Bourbon-Scented Pecan Tart

        The eighth recipe I made from the Sweet Tarts & Pies section (the 66th recipe overall in this book) of The Modern Baker  by Nick Malgieri, was the one for Bourbon-Scented Pecan Tart, on page 175.  (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us). 

      I used one-third recipe of the Sweet Tart Dough for a 6" tart pan.  The ingredient list for the crust:  all-purpose flour, sugar, baking powder, salt, unsalted butter, and eggs.  I used one-third of the filling recipe for this 6" tart and it fit perfectly.  The ingredient list for the filling:  pecans, dark corn syrup, sugar, unsalted butter, eggs, salt, and bourbon.  The tart was done baking in 28 minutes. 

      Originally I wasn't going to use the bourbon in this recipe as it isn't something that I have on hand in my pantry, and when I bake for the younger guys I generally leave out the alcohol, but Phyl raved about it and said that we should all definitely not leave it out, so Mark scored one of those little airline-type bottles of MM and  drizzled it in and you would not believe just how good this little tart tasted.  Absolutely delicious and delightful!
      Definitely a repeat, might even need to stock a smallish bottle of that bourbon, maybe get a really good one to up the ante a bit, for when the desire strikes to make this again.

      Phyl's post here; Abby's post here. 

      If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting the Breads, with the blogroll here.