Excerpted from Charlie Palmer’s Practical Guide to the New American Kitchen
For the Crust
- 1 1/2 c all-purpose flour
- 4 T cold unsalted butter
- 1 large egg yolk
- About 2 T ice water
For the Filling
- 1c pecan halves, lightly toasted
- 3 large eggs, lightly beaten
- 2 large egg yolks
- 1c dark corn syrup
- 1c granulated sugar
- 2T unsalted butter, melted
- 1 shot bourbon whiskey
- 1t pure vanilla extract
- 2c heavy (whipping) cream
- 3T pure maple syrup
For the Crust:
Stir a pinch of salt into the flour. Then, using a pastry blender or two table knives, cut the butter into the flour until the mixture resembles cornmeal.
Mix in the egg yolk and 2 tablespoons of ice water. A few drops at a time, gradually mix in enough additional ice water to enable the dough to be formed into a ball. Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for half an hour.
On a lightly floured surface, roll the dough out ¼ inch thick (roughly a 12-inch round). Press the dough into the bottom and up the sides of a 10-inch tart pan with a re¬movable bottom. With the back of a knife, trim the dough level with the edge of the pan.
To Fill and Bake:
Preheat the oven to 350°F.
Scatter the pecans evenly over the crust.
Whisk together the eggs, egg yolks, corn syrup, sugar, butter, bourbon, and vanilla until well blended. Pour this mixture over the pecans.
Bake for 50 to 55 minutes, or until a knife inserted halfway between the center and the edge of the filling comes out clean. Remove the tart from the oven and cool on a wire rack.
While the tart cools, start whipping the cream. Drizzle in the maple syrup while continuing to
beat the cream to soft peaks.
Serve the tart at room temperature, accompanying each slice with a generous dollop of maple whipped cream.