This Southern pecan pie has a Western twist.
Since 2011, Oak has been a critical and popular Dallas favorite, offering some of the finest fare around and arguably influenced the recent restaurant boom in the Dallas Design District.
The kitchen’s maple bacon bourbon pecan tartlets are a new take on an old classic: down-home, Southern pecan pie but with a Western twist ─ spiked with bourbon and sprinkled with crunchy, sweet-salty maple bacon. What's not to love? Try your hand at the dessert at home.
Maple Bacon Bourbon Pecan Tartlets
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 stick butter
3 tablespoons cold butter, diced
2 – 4 tablespoons cold water
Preheat oven to 325 degrees.
Using the paddle attachment on a stand mixer, combine flour, salt, and sugar. On slow speed add the diced butter and mix until the chunks of butter resemble pea-sized bits. Slowly add the cold water, just until the dough forms. Do not over mix. Allow the dough to rest, and then roll it out to about ⅛ inch on a floured surface
Butter two 6-hole tartlet pans. Using a round cookie cutter an inch or 2 bigger than the mold size, cut the dough into rounds. After pressing the dough into the tartlet mold, allow them to rest in the refrigerator at least 30 minutes to avoid shrinkage during baking.
Press the dough into the base of the molds with a fork and place a bundle of rice wrapped in plastic wrap in the mold as a weight to keep the bottom from rising during baking. Bake for 10 – 15 minutes. Remove rice, return to oven, and bake an additional 5 – 8 minutes.
Meanwhile, prepare the filling.
Pecan Pie Filling
1⅓ cups dark corn syrup
1½ cups sugar
Large pinch of salt
1½ sticks of butter, melted
1½ teaspoons vanilla extract
2 tablespoons bourbon whiskey
4 strips of cooked maple bacon, crumbled
1 16-ounce bag of pecan pieces or chopped pecans
Using a mixer, combine the syrup, sugar, salt, butter, and eggs. Mix until well incorporated. Add in the vanilla, bourbon, and bacon.
Fill each tartlet shell with the pecan pieces and pour just enough pie filling to cover the nuts. Bake in the preheated oven for 15 – 20 minutes. (A toothpick inserted in the middle should come out fairly clean.) Remove from oven and place on cooling rack to cool and set. Makes one dozen tartlets.