Tarte Noix de Pécan au Sirop d’Érable et Bourbon Recipe

If you’re a fan of rich, nutty desserts with a touch of warmth and a bit of boozy charm, then you’re going to absolutely adore this Tarte Noix de Pécan au Sirop d’Érable et Bourbon Recipe. I first tried making this pecan pie with a maple syrup twist and bourbon splash a while ago, and let me tell you—it quickly became a holiday favorite in my home. The balance of buttery crust, sweet and deep filling, and crunchy pecans on top is simply irresistible. Trust me, once you try this recipe, you’ll want to make it again and again!

this Recipe

Ingredients You’ll Need

The beauty of this Tarte Noix de Pécan au Sirop d’Érable et Bourbon Recipe lies in its simple yet quality ingredients that come together to create a symphony of flavor. When you’re shopping, look for fresh pecans and a good-quality bourbon—you’ll actually taste the difference.

• Pie dough: I use my favorite pâte à pie recipe that’s buttery and flaky—edge your tart with something good, and it lifts the whole dessert.
• Pecans: Fresh is best here; shelled halves or pieces both work, but I love having some whole halves to garnish the top for presentation.
• Brown sugar (cassonade): Adds moisture and that deep caramel note essential to this filling.
• Granulated sugar: Balances out the brown sugar and helps the filling set nicely.
• Cinnamon: Just a pinch adds warmth without overpowering the pecans or maple syrup.
• Vanilla paste: I adore vanilla paste for its intense flavor and little flecks—it’s a step above vanilla extract.
• Salt: Essential to offset the sweetness and enhance every flavor.
• Maple syrup: Real maple syrup, not imitation—you’ll find it gives the filling that signature deep, earthy sweetness.
• Bourbon: Adds a smoky, boozy kick that perfectly complements the nuts and syrup.
• Eggs: For structure and richness in the filling.
• Unsalted butter: Melted into the filling to add creaminess and help it set just right.
• All-purpose flour: Just a bit to stabilize the filling so it isn’t too runny.

Variations

I love how versatile this Tarte Noix de Pécan au Sirop d’Érable et Bourbon Recipe is—you can tweak it to suit your taste or occasion. Feel free to experiment and make it your own.

• Nut swap: I’ve tried pecans mixed with toasted walnuts for a different crunch; it adds interesting texture without losing that classic vibe.
• For less sweetness: Reduce the brown and granulated sugars slightly if you prefer a less sugary tart—especially important if your maple syrup is extra sweet.
• Alcohol-free option: Swap bourbon for a teaspoon of vanilla extract or a splash of strong brewed coffee for depth without the booze.
• Spice it up: A little nutmeg or ginger together with the cinnamon can give it a spicy holiday flair I adore.

How to Make Tarte Noix de Pécan au Sirop d’Érable et Bourbon Recipe

Step 1: Chill and Prepare Your Dough

I always start by making my favorite pie dough (or grabbing store-bought if you’re in a pinch) and chilling it for at least 4 hours. This resting time really helps the gluten relax so you get a tender, flaky crust. Once chilled, you’ll want to gently press the dough into a 22 cm tart pan and pop it in the freezer while you prep the filling—it keeps the dough firm and prevents shrinking during baking.

Step 2: Mix the Maple Bourbon Filling

Preheat your oven to 200°C (about 400°F). Spread your pecans evenly in the chilled crust—the more nuts, the merrier! In a large bowl, whisk together the brown sugar, granulated sugar, cinnamon, vanilla paste, salt, bourbon, and maple syrup until combined. Then add the beaten eggs and mix well.

Step 3: Make the Butter-Flour Mixture and Combine

In a small saucepan, melt the butter over medium heat. Once melted, sprinkle in all the flour at once and whisk briskly for about 30 seconds. This step cooks out the raw flour taste and thickens the mixture just right. Then, pour this warm butter-flour combo into your filling mixture and whisk everything together—this gives your filling a perfect smooth consistency that will set beautifully.

Step 4: Assemble and Bake Your Tarte

Pour the filling over the pecans in the crust. If you want, take a few nice pecan halves and arrange them on top—the tart looks stunning and a bit festive. Bake at 200°C for 15 minutes, but here’s a key trick: cover the tart loosely with aluminum foil after those first 15 minutes. This keeps the edges from burning and prevents the pecans on top from getting too dark. Then lower the oven to 180°C and bake for about 45 to 55 minutes until the filling is set but still slightly wobbly in the center.

Step 5: Cool and Chill Before Serving

Once out of the oven, let your tart cool completely at room temperature. Then pop it in the fridge for at least 4 hours—this step is crucial and one I learned the hard way! Chilling lets the filling solidify perfectly, making your slices neat and luscious. Plus, it allows all those lovely flavors to meld together even better.

How to Serve Tarte Noix de Pécan au Sirop d’Érable et Bourbon Recipe

Garnishes

I love topping this tart with a dollop of freshly whipped cream or a generous scoop of vanilla bean ice cream—that creamy coolness balances the rich, sweet filling so well. Sometimes, I’ll sprinkle a few flaky sea salt crystals on top for a little savory surprise that takes it over the edge.

Side Dishes

Serve your tart alongside a hot cup of coffee or black tea for a cozy afternoon treat. If it’s a festive occasion, a glass of bourbon or a warming mulled cider pairs beautifully and highlights those spiced maple flavors.

Creative Ways to Present

For special gatherings, I sometimes slice the tart into smaller squares and place them on decorative plates with a drizzle of caramel sauce or a dusting of powdered sugar. It makes for an elegant look and is perfect for buffet-style serving—everyone can grab a bite without any fuss.

Make Ahead and Storage

Storing Leftovers

After enjoying your tart, wrap any leftovers tightly with plastic wrap or place them in an airtight container and store in the fridge. It keeps wonderfully for up to 4 days, and the flavors seem to mellow and deepen even more.

Freezing

I’ve frozen this tart a couple of times with good results—just cut into portions, wrap well in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before enjoying.

Reheating

To reheat slices, I usually warm them gently in a 150°C oven for about 10 minutes just to take the chill off without drying the tart out. Pair with ice cream, and it tastes like freshly baked!

FAQs

Final Thoughts

I can’t tell you how many times this Tarte Noix de Pécan au Sirop d’Érable et Bourbon Recipe has brought a smile to my family’s faces, especially during chilly evenings or holiday celebrations. It’s one of those desserts that feels fancy without being intimidating, and it truly delivers on flavor and texture. If you’re looking to impress your friends or just indulge yourself with an amazing pecan tart, give this recipe a go—you won’t regret it. Promise!

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