"Derby Style" Bourbon Pecan Tart

[slkinsey]

"Derby Style" Bourbon Pecan Tart

This is my pecan tart from the NJ BBQ at Bobolink. Looks something like this.

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For the Crust

• 1-1/2 c All-Purpose FLour
  
• 3/4 c Pastry Flour
  
• 1 tsp Kosher Salt
  
• 14 T Unsalted Butter, cut into 0.5 inch cubes
  
• 1 pkg Sour Cream (8 ounces)
  

For the Filling

• 1 c Lyle's Golden Syrup
  
• 3/4 c White Sugar
  
• 6 T Unsalted Butter
  
• 1/4 tsp Kosher Salt
  
• 2 T Arrowroot
  
• 2 Extra Large Eggs
  
• 4 Egg Yolks
  
• 3 tsp Pure Vanilla Extract
  
• 3 T Bourbon
  
• 1-1/4 c Roughly Chopped Pecans
  

For the Chocolate

• 1/4 c Bittersweet Belgian Chocolate
  
• 2 T Unsalted Butter
  
• 1/4 c Cream
  

For the Topping

• 1-1/2 c Whole Pecan Halves
  
• 6 T Unsalted Butter
  
• 1/2 tsp Kosher Salt
  
• 1/4 c Lyle's Golden Syrup
  
• 1/2 c White Sugar
  
• 1 tsp Pure Vanilla Extract
  

Crust

Place all ingredients except the sour cream in a bowl and put bowl in the freezer for at least one hour. Toss well to coat all butter cubes with flour.

Remove in bowl from freezer and turn onto pastry board. Roll ingredients with a rolling pin, flattening the butter cubes. Do this a few times, scraping the rolling pin as necessary. Return the mixture to the freezer for 15 minutes and repeat the process twice more. When finished, the butter and flour should look like a pile of torn up paper.

Add as much sour cream as is needed to get the dough to come together. Don't knead the dough. Just press it together and fold it over on itself to incorporate the sour cream. Return to the freezer for 15 minutes if it starts getting warm. "Turn" the dough at least 3 - 5 times as you're getting it to come together.

Once the dough comes together, wrap it in plastic and keep it in the freezer for a minimum of 30 minutes.

Roll out dough, place into tart pan with removable bottom and bake blind according to your favorite method.

Filling and Chocolate

Melt the butter, milk and chocolate together according to your favorite method. When smooth, thin and syrup-consistency, sprinkle across the base of the tart shell and spread around to make a thin layer of chocolate. Set aside or refrigerate.

Mix the arrowroot in the bourbon. Put the sugar, syrup, butter, and salt into a good saucepan. Bring to a boil and simmer for 5 - 7 minutes. Take the pan off the heat for a few minutes. Stir in the bourbon/arrowroot mixture and the vanilla.

Mix the eggs together in a large bowl. Stir in the hot sugar mixture in a thin stream.

Put the chopped pecans in the baked tart shell and pour in the filling mixture. Bake in a 400F oven for 30 minutes.

Topping

While the tart is baking, spread the pecan halves on a cookie sheet, add 3 tablespoons of butter, sprinkle on the salt and put in the oven. When nicely roasted (7 - 10 minutes), pull the sheet out and set aside.

When the roasted pecan halves are out of the oven, cook the syrup and sugar on the stove for 5 minutes. Time this so the sugar mixture will be hot when the tart is ready to come out of the oven.

After the 30 minutes of baking are over, pull out the tart and set aside. Mix the roasted pecan halves with the hot sugar mixture and spread across the surface of the tart. Return the tart to the oven and bake for 10 minutes more. Check the tart at 5 minutes to make sure the pecans aren't getting too dark and remove early if necessary.

Serve with unsweetened whipped cream and a big glass of Booker's bourbon on plenty of ice.

Keywords: Dessert, Expert, Tart, American

( RG616 )