• Cooking Time:
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  • Dough: Line a tart shell with a Pate Sucree
  • Filling
  • Eggs 2
  • Brown Sugar 3 ¼ oz
  • Corn Syrup 1 ½ oz
  • Table Salt 1/8 tsp
  • Vanilla Extract ½ tsp
  • Whiskey ½ oz
  • Unsalted Butter, melted 1 oz
  • Pecans 5 oz


  • Mixing Method Baked Custard
  • Shape Enough to fill one 8” tart shell
  • Finish Place pecans in a par baked tart shell and pour syrup mixture over top. Bake, cool and decorate as desired. Brush with Apricot Glaze once cold.
  • Baking Temp 350F (still oven) 325F (Convection)
  • Source Manual
  • Notes: Melt butter allow to cool
  • In a bowl add, brown sugar, whisky, corn syrup and eggs. Mix
  • Add vanilla, salt, and butter.
  • Use a tart pan that has Pate Sucree and has been blind baked.
  • Place pecans on the bottom of shell. They will rise to the top.
  • Pour mixture over pecans.
  • Bake 325F in a still oven until mix giggles.

Categories: Dessert  Tart 
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