Bourbon pecan tart

Pecan pie

Serves 10-12

  • 1 x quantity sweet pastry, (see sweet pastry recipe)

  • 450 g pecan nuts

  • 3 large eggs, preferably free-range or organic

  • 175 g golden caster sugar

  • 1 teaspoon ground cinnamon

  • 100 ml molasses or black treacle

  • 50 g unsalted butter, melted

  • 50 ml bourbon whiskey

  • vanilla ice cream, to serve

Thanks to the existence of the mighty Mississippi River, there are loads of beautiful bayous right across the state of Louisiana (these are basically streams or creeks, but they're not like any streams or creeks I've seen in Britain). Louisiana bayous have a sort of wild, swampy charm about them that I love. Wild pecan trees grow along the banks, so there's no shortage of this delicious nut. Another ingredient. Louisiana has in abundance is molasses, thanks to the fields and fields of sugar cane. I've used both these ingredients to make this beautiful, and quintessentially Southern, dessert. Molasses can be found in health food shops and all good supermarkets – it's worth getting your hands on some if you can.



Start by making the pastry see sweet pastry recipe, adding the optional vanilla seeds and orange zest from the list of ingredients.



Preheat your oven to 180°C/350°F/gas 4. Take half your pecans and put them inside a clean tea towel or in a sandwich bag. Use a rolling pin to bash them up finely.



After the pastry has had 30 minutes in the fridge, continue through the method of the sweet pastry recipe until baked blind.



To make the filling, use a whisk to mix the eggs, sugar and cinnamon in a bowl. Add your finely bashed pecans and mix again with a spoon until completely blended and smooth. Add the molasses, melted butter and bourbon, mix well, then fold in your reserved whole pecans. Pour this mixture into the pastry case.



Put the tart into the oven and bake for 25 to 30 minutes, until the filling starts setting at the sides.



Remove and leave to cool in its tin for an hour (if you can wait that long), to really help it set, before serving. I think a slice of slightly warm pie with a scoop of vanilla ice cream is absolute heaven.

Nutritional Information

Bourbon pecan tart

Sweet pastry filled with treacly nuts and a sprinkling of cinnamon

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0 foodies cooked this
Beautiful pecans and wicked bourbon whiskey molasses make this quintessentially Southern American dessert out of this world.
Serves 10-12
35m
Not too tricky
Method

Thanks to the existence of the mighty Mississippi River, there are loads of beautiful bayous right across the state of Louisiana (these are basically streams or creeks, but they're not like any streams or creeks I've seen in Britain). Louisiana bayous have a sort of wild, swampy charm about them that I love. Wild pecan trees grow along the banks, so there's no shortage of this delicious nut. Another ingredient. Louisiana has in abundance is molasses, thanks to the fields and fields of sugar cane. I've used both these ingredients to make this beautiful, and quintessentially Southern, dessert. Molasses can be found in health food shops and all good supermarkets – it's worth getting your hands on some if you can.

Start by making the pastry see sweet pastry recipe, adding the optional vanilla seeds and orange zest from the list of ingredients.

Preheat your oven to 180°C/350°F/gas 4. Take half your pecans and put them inside a clean tea towel or in a sandwich bag. Use a rolling pin to bash them up finely.

After the pastry has had 30 minutes in the fridge, continue through the method of the sweet pastry recipe until baked blind.

To make the filling, use a whisk to mix the eggs, sugar and cinnamon in a bowl. Add your finely bashed pecans and mix again with a spoon until completely blended and smooth. Add the molasses, melted butter and bourbon, mix well, then fold in your reserved whole pecans. Pour this mixture into the pastry case.

Put the tart into the oven and bake for 25 to 30 minutes, until the filling starts setting at the sides.

Remove and leave to cool in its tin for an hour (if you can wait that long), to really help it set, before serving. I think a slice of slightly warm pie with a scoop of vanilla ice cream is absolute heaven.

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Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 679
    34%
  • Carbs 40g
    15%
  • Sugar 28.4g 32%
  • Fat 53g 76%
  • Saturates 11g 55%
  • Protein 10.4g 23%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 1 x quantity sweet pastry, (see sweet pastry recipe)

  • 450 g pecan nuts

  • 3 large eggs, preferably free-range or organic

  • 175 g golden caster sugar

  • 1 teaspoon ground cinnamon

  • 100 ml molasses or black treacle

  • 50 g unsalted butter, melted

  • 50 ml bourbon whiskey

  • vanilla ice cream, to serve