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Perfect Maple Pecan Tart Recipe Easy Homemade Shortbread Crust with Bourbon Drizzle

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A buttery, tender shortbread crust tart filled with a luscious maple pecan filling and topped with a warm bourbon drizzle. This easy-to-make tart is perfect for entertaining and offers a comforting balance of sweetness and crunch.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 1/2 cup (115 g) unsalted butter, softened
  • 1/4 cup (50 g) granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 3/4 cup (180 ml) pure maple syrup
  • 1/4 cup (50 g) packed brown sugar
  • 4 tablespoons (60 g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (150 g) chopped pecans, toasted
  • Pinch of salt
  • 2 tablespoons bourbon whiskey
  • 1/2 cup (60 g) powdered sugar
  • 1–2 tablespoons milk or cream

Instructions

  1. Make the shortbread crust: In a bowl, cream 1/2 cup softened unsalted butter with 1/4 cup granulated sugar until fluffy, about 2-3 minutes. Add 1 teaspoon vanilla extract and 1/4 teaspoon salt, mixing just to combine.
  2. Gradually mix in 1 1/4 cups all-purpose flour until the dough comes together but isn’t overworked. It should feel soft and slightly crumbly but hold when pressed.
  3. Press dough evenly into the bottom and up the sides of a 9-inch tart pan. Chill in the refrigerator for 30 minutes to firm up.
  4. Preheat oven to 350°F (175°C) while the dough chills.
  5. Blind bake the crust: Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and bake 5-7 minutes more until golden around the edges. Let cool slightly.
  6. Toast pecans: Spread 1 1/2 cups chopped pecans on a baking sheet and toast in the oven for 8-10 minutes, stirring once, until fragrant and lightly browned. Set aside.
  7. Prepare the filling: In a medium bowl, whisk 2 large eggs with 3/4 cup pure maple syrup and 1/4 cup packed brown sugar until smooth. Slowly whisk in 4 tablespoons melted butter and 1 teaspoon vanilla extract. Stir in a pinch of salt.
  8. Fold in toasted pecans to the filling mixture and stir to distribute evenly.
  9. Pour the pecan-maple filling into the pre-baked shortbread crust, smoothing the top gently.
  10. Bake the tart at 350°F (175°C) for 30-35 minutes. The filling should be set but still slightly jiggly in the center.
  11. Cool the tart completely on a wire rack for at least 1 hour before drizzling the bourbon glaze.
  12. Make the bourbon drizzle: Whisk together 1/2 cup powdered sugar, 2 tablespoons bourbon, and 1-2 tablespoons milk or cream until smooth and pourable. Drizzle over the tart in a zigzag or swirl pattern.
  13. Slice and serve at room temperature or slightly chilled.

Notes

Toast pecans separately to enhance flavor and keep crunch. Chill crust dough to prevent shrinking. Use room-temperature eggs for smooth filling. Tent tart with foil if filling bubbles too much. Sift powdered sugar for a smooth bourbon drizzle. Prepare bourbon drizzle ahead and whisk before use. For gluten-free, swap flour with gluten-free blend and add xanthan gum. Vegan options include vegan butter and flax eggs.

Nutrition

Keywords: maple pecan tart, shortbread crust, bourbon drizzle, easy dessert, pecan tart, homemade tart, fall dessert, holiday dessert

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