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Classic Bourbon Pecan Tarte Tatin with Sea Salt

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A rich and decadent tarte tatin featuring caramelized pecans, a subtle bourbon kick, and a flaky crust, finished with a sprinkle of sea salt. Perfect for easy homemade desserts that impress.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, softened
  • 2 tablespoons (30ml) bourbon whiskey
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon sea salt, plus extra for sprinkling
  • 2 cups (200g) pecan halves, toasted
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3 to 4 tablespoons (45-60ml) ice water

Instructions

  1. Prepare the crust: In a bowl, whisk together flour and salt. Add cold butter cubes and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, until dough just comes together. Wrap in plastic and chill for at least 30 minutes.
  2. Toast the pecans: Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for about 8 minutes until fragrant, stirring once halfway through. Set aside to cool.
  3. Make the caramel: In an ovenproof skillet over medium heat, melt sugar slowly, stirring gently but constantly until deep amber color. Add softened butter, stirring until melted and smooth. Off heat, stir in bourbon, vanilla, and sea salt carefully.
  4. Add the pecans: Scatter toasted pecans evenly over the caramel in the skillet and press gently to submerge slightly.
  5. Roll out the dough: On a floured surface, roll chilled dough into a 12-inch circle about 1/8-inch thick. Drape dough over pecans and tuck edges down between nuts and pan.
  6. Bake: Place skillet in preheated 350°F (175°C) oven and bake for 30-35 minutes until crust is golden brown and crisp.
  7. Cool & invert: Let tarte cool for 10 minutes on a wire rack. Place a large plate over skillet and carefully invert in one quick motion so caramel pecans are on top.
  8. Finish with sea salt: Sprinkle a pinch of sea salt on top. Serve warm or at room temperature.

Notes

If dough shrinks during baking, patch with extra dough or embrace the rustic look. Avoid burnt caramel by removing from heat as soon as it reaches deep amber. Chill dough thoroughly to prevent shrinking. Tent crust edges with foil if browning too fast. Toast pecans while dough chills to save time.

Nutrition

Keywords: bourbon pecan tarte tatin, pecan tart, caramel dessert, easy homemade dessert, tarte tatin recipe, bourbon dessert, pecan dessert

Find it online: https://gleefulfork.com/classic-bourbon-pecan-tarte-tatin-recipe-perfect-for-easy-homemade-desserts/