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pecan and cognac tart

Pecan & Cognac Tart with Bourbon-Maple Glaze

A buttery tart shell filled with toasted pecans, a whisper of Cognac, and finished with a glossy bourbon-maple glaze. Imagine: Parisian patisserie meets Southern drawing room.
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Course: Dessert
Cuisine: American, French
Ingredients Method Notes

Ingredients
  

Crust (or buy one)
  • 1 ¼ cups all-purpose flour
  • ½ cup unsalted butter cold and cubed
  • ¼ cup powdered sugar
  • 1 egg yolk
  • 1 –2 tbsp ice-cold water
  • Pinch of salt
Pie Filling
  • 1 cup light corn syrup
  • ¾ cup dark brown sugar
  • 3 tbsp unsalted butter melted
  • 3 eggs lightly beaten
  • 1 ½ cups toasted pecan halves
  • 2 tbsp Cognac or good brandy
  • 1 tsp vanilla extract
  • Pinch of salt
Bourbon-Maple Glaze
  • ¼ cup pure maple syrup
  • 1 tbsp bourbon
  • 1 tbsp unsalted butter
  • Pinch of flaky sea salt

Method
 

Prepare the Crust
  1. In a food processor, pulse flour, sugar, and salt.
  2. Add butter and pulse until mixture looks like coarse crumbs.
  3. Add egg yolk and water just until dough holds together.
  4. Form into a disc, wrap, and chill 30 minutes.
  5. Roll out and press into a 9-inch tart pan with removable bottom.
  6. Dock with a fork and freeze 10 minutes.
  7. Blind-bake at 375°F (190°C) for 12 minutes with pie weights, then remove weights and bake another 5–7 minutes until lightly golden.
Make the Filling
  1. Lower oven to 350°F (175°C).
  2. Whisk corn syrup, brown sugar, melted butter, eggs, Cognac, vanilla, and salt until smooth.
  3. Stir in toasted pecans.
  4. Pour into pre-baked tart shell and bake 35–40 minutes, until filling is just set and center jiggles slightly.
Bourbon-Maple Glaze
  1. In a small saucepan over medium-low heat, simmer maple syrup, bourbon, and butter 2–3 minutes until glossy.
  2. Brush warm glaze over tart immediately after removing from oven.
  3. Sprinkle a hint of flaky salt on top (optional but divine)

Notes

Serve on cream china with crystal coupes of sparkling apple-pear cider or a Cognac-champagne cocktail. The tart is best slightly warm or at room temperature.