Trouble With Toast

Recipe: Bourbon Pecan Tart | December 13, 2007

Pecan tartPecan tart with chocolate

Now that I have mastered chocolate chip banana bread (and, for the past few months, have been baking it for every occasion imaginable), I decided that it was time to tackle another dessert. And by golly, what did I see whilst flipping through my November “Cooking Light” issue? An absolutely gorgeous pecan tart. Correction–BOURBON pecan tart. With chocolate drizzle, no less. Drooooooool.

I put aside any notion of my tart looking as pretty as the one on the magazine stand. I did, however, want to make something yummy for my office’s holiday luncheon. To my surprise, the tart was relatively easy (once I secured a 9-inch removable-bottom tart pan). As I do whenever possible, I substituted Egg Beaters for the eggs in the recipe. I did, however, use real sugar and real butter–I didn’t want to tempt the fates by trying to make the tart too healthy. I also upped the pecans to over a cup, which gave the tart a fuller flavor (and balanced the bourbon and molasses a bit) but also caused the filling to billow over the edges of the crust. Hey, like I said, I knew my creation wasn’t going to win any beauty pageants.

All of the taste-testers enjoyed the tart, though we all agreed that the chocolate drizzle was mostly for looks and actually overpowered the flavors of the crust and filling. I had a slice at room temperature and then one hot out of the microwave, and I strongly favored the former. In sum, this is a fairly simple and impressive dessert that you can tweak to fit your own personal preferences. Enjoy!

  • 1 cup packed light brown sugar
    3/4 cup dark corn syrup
    3 tablespoons all-purpose flour
    2 tablespoons bourbon
    2 tablespoons molasses
    1 tablespoon butter, melted
    1/2 teaspoon vanilla extract
    1/4 teaspoon salt
    2 large eggs
    1 large egg white
    2/3 cup pecan halves
    1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
    Cooking spray
    1/2 ounce bittersweet chocolate, chopped

Preheat oven to 350.

Combine first 10 ingredients, stirring well with a whisk. Stir in pecans. Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust. Bake at 350 for 45 minutes or until center is set. Cool completely on a wire rack.

Place chocolate in a microwave-safe bowl; microwave on high 1 minute. Stir until smooth. Drizzle chocolate over tart.

Makes about 12 servings–and there are less than 300 calories in each wedge!



  1. It was good, but it would definitely have been better without the chocolate drizzle.

    Comment by Barzelay — December 14, 2007 @ 9:00 pm

  2. I agree–though when I made it again for my office holiday luncheon, I couldn’t resist putting some chocolate on it (simply for aesthetic purposes). I must have had a lighter hand this time, because the chocolate didn’t seem to overpower the pie like it did when you had it.

    Comment by bettyjoan — December 31, 2007 @ 6:49 pm

  3. I remember this recipe! I made it in 2007 for Christmas and it was a hands-down hit. Unfortunately, I couldn’t remember where I found the recipe, as we were discussing what desserts we want for Thanksgiving. A Bing search brought me here and then I remembered that it was a Cooking Light recipe. Like the author said, the hardest part was finding the tart pan. 😀

    I remember that when I made it, I did not use chocolate drizzle, but it was fine. Anyhow, my family loved it and I am going to make it for Thanksgiving dinner. Thanks for posting it, otherwise I never would have found it (4 years later).

    Comment by mpescatrice — October 18, 2011 @ 6:13 pm

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