I think the Hubster is annoyed with me. I told him I was going to make a pecan pie.
He loves pecan pie.
I told him I would take it up a notch by adding Bourbon to it.
He also loves Bourbon.
I asked him if I could use some of his Bourbon. He agreed and I went happily on my way.
I had the idea of a Pecan Pie, then I remembered I bought this tart pan from Marshals. I decide to use this instead of the usual pie pan.
I think a tart is a fancy name for a smaller pie. It usually has the same ingredients as a pie, just smaller and vertically challenged.
Did you noticed how I was all politically correct and didn’t say shorter?
Anyway, The Hubster has two types of Bourbon. The everyday not that expensive kind and the expensive kind.
I should know this because for Christmas, his birthday and any other celebration I buy him the Woodford Reserve, you know, the expensive kind. So I used the expensive kind instead of the not so expensive kind. To make a long story short, I used up all his expensive Bourbon.
Being the wonderful loving wife that I am, I bought him another bottle of the good stuff, just to make up for my error.
It is what us married ladies do to keep the peace.
Some of us know a bit about that. I have been married almost 20 years. I have learned along the way, you pick your fights. I have also learned get used to the toilet seat being left up and the cap off the toothpaste. These are small sacrifices compared to the much harder stuff.
So if I can make him happy with a simple pecan tart, maybe I can save the world.
Bourbon Pecan Tart
Ingredients:
For the Crust
1 stick unsalted butter
1/4 cup granulated sugar
1 egg yolk
1 1/2 cups All Purpose Flour
1/2 teaspoon salt
For the Filling
3 eggs
1/2 cup brown sugar
3/4 cup light brown sugar
3 tablespoons unsalted butter melted
2 tablespoons bourbon
1 teaspoon vanilla extract
1/4 teaspoons salt
2 cups pecan halves or pieces
Directions:
Preheat oven to 350
Using an electric mixer beat butter, sugar and egg yolk in a medium bowl. Add flour and salt. Beat until moist and clumpy. Press the dough into the bottom and up the sides of your tart pan. Put the tart on a baking sheet and bake until golden brown about 20 minutes. Remove from oven and allow to cool slightly while making filling
Using electric mixer beat eggs, brown sugar, corn syrup and butter. Add bourbon, vanilla and salt. Beat until well blended. Fold in pecans. Pour pecan filling into warm tart. Bake until pecan filling is set about 25 minutes. Cool tart on rack for 1 hour. Serve warm or at room temperature.
Peace be with you,
Vonnie
