Maple Syrup and Bourbon Pecan Tart with Press in Brown Butter Crust

Ingredients

• Serves 6 to 8
• For the Crust:
• 3 ounces (85 g) European style butter (82 % fat)
• 1 tablespoon vegetable oil
• 3 tablespoons water
• 2 tablespoons sugar
• ½ teaspoons salt
• 1 cup plus 1 tablespoon (150 g) flour
• For the filling:
• ¾ cup (150 g) sugar
• ½ cup (150 g) pure maple syrup
• ½ cup (150 g) light corn syrup
• 2 tablespoons bourbon
• ½ teaspoon salt
• ¼ cup (56 g) butter
• 1 teaspoon vanilla
• 3 large eggs
• 2 cups (8.8 ounces, 250 g) pecan halves
• Temp 170°
• 9 inch (23 cm) tart pan with a removable bottom or 8 small tart tins or tartlet pans

Instructions

1. To make the crust:
2. Line the bottom of the tart pan or small tins or muffin pans with parchment paper
3. Place butter, oil, water, sugar and salt in a medium size saucepan over medium heat and cook until butter starts to brown. Remove immediately and add flour quickly, stirring with a spoon until mixture lumps together and pulls away from the sides of the pot and forms a ball.
4. To make a 9-inch tart, tip the dough into the tart pan and while it is still warm, use the back of a metal spoon to press the dough into the pan, beginning with the sides then spreading it out over the bottom of the pan in an even layer. (as it cools you can use your fingers).
5. For mini tart pans, line each tin with a small disc of parchment paper. Spoon a ball of dough into each pan and gently press with your fingers to cover the sides and bottom. Make sure the dough is not too thick! If you have a glass or cup that fits into the tin, use it to gently press the pastry into place.
6. Prick the dough with the tines of a fork and bake for 7 to 8 minutes or until lightly golden.
7. Remove from oven and allow to cool in the tart shells.
8. To make the filling:
9. Heat the oven to 340° C (170° C)
10. Put sugar, maple syrup and light corn syrup in a medium size pot and bring to a low boil, remove from the heat and the add bourbon salt and butter. Stir to combine and leave to cool. When cool enough to touch the sides of the pan, and add vanilla and lightly beaten eggs.
11. If making a large tart, stir in the pecans then pour into the cooked tart shell.
12. If making mini-tarts, pour in the filling then add the pecan halves.
13. Bake regular size tarts 30 to 35 minutes or until the middle is set. Transfer to a wire rack and to cool completely before slicing.
14. Bake mini tarts 12 to 15 minutes or until set. Transfer to a wire rack to cool completely before serving.
15. Serve with whipped cream!