Simple, yet special, recipes for the home chef.

Apple & Pecan Tart with Bourbon Caramel Sauce

Apple & Pecan Tart with Bourbon Caramel Sauce - A flaky tart crust layered with homemade maple-pecan butter and apples, then drizzled with decadent bourbon caramel sauce! | foxeslovelemons.con

While I’ve never been a fan of desserts that are too sweet, I would never bat an eye at anybody else for their love of sweets. But recently, I was watching some TV cooking competition, and the judges jumped all over a competitor for his dessert being too sweet. I was sitting at home, thinking/yelling at the TV, “I get it. But desserts are sweet. You can’t be mad when they’re TOO sweet!” Anybody else yell at their TV during “Chopped”? Just me?

Apple & Pecan Tart with Bourbon Caramel Sauce - A flaky tart crust layered with homemade maple-pecan butter and apples, then drizzled with decadent bourbon caramel sauce! | foxeslovelemons.con

Sometimes, I make like a TV cook and bake decadent sweets for friends, family or Jeff’s co-workers. Things sort of got out of control this time. At first, I was like “OK, I’m going to make an apple tart that would be great for Thanksgiving.” Then I thought, “Well, the tart should have pecans. Maybe a homemade pecan butter. Plus maple syrup. Maple-pecan butter. Oh yeah.” But I wasn’t ready to be finished yet. “I think this needs some caramel. Oh look, we have a new bottle of bourbon. Let’s make bourbon caramel.”

Apple & Pecan Tart with Bourbon Caramel Sauce - A flaky tart crust layered with homemade maple-pecan butter and apples, then drizzled with decadent bourbon caramel sauce! | foxeslovelemons.con

Apple & Pecan Tart with Bourbon Caramel Sauce - A flaky tart crust layered with homemade maple-pecan butter and apples, then drizzled with decadent bourbon caramel sauce! | foxeslovelemons.con

When I’m baking from scratch, I like to use the best ingredients that I can find. Whenever a Bob’s Red Mill option is available, that’s always the product that goes into my shopping cart, because I know it’ll be of the highest quality. This recipe marked my first time using Bob’s Red Mill Organic Unbleached All-Purpose White Flour. This flour is freshly milled from organic hard red wheat, and it is not enriched with any additives. It is a kitchen staple that is incredibly versatile and perfect for all of your baking needs.

Apple & Pecan Tart with Bourbon Caramel Sauce - A flaky tart crust layered with homemade maple-pecan butter and apples, then drizzled with decadent bourbon caramel sauce! | foxeslovelemons.con

Now, I know what you’re thinking: this apple and pecan tart seems like a lot of work. I won’t lie to you. It is sort of a special occasion item. But, it’s totally doable, because you can spread the work out over the course of a few days. The caramel can be made one day, and kept in the fridge for at least a week. The maple-pecan butter can be made another day, and also kept in the fridge for several days. You can make the tart dough and leave that in the fridge overnight, too! All that’s left to do on the big day is roll out the crust, spread it with the nut butter, fill it with apples, and bake. Remove from the oven, drizzle with caramel and grab a fork!

Apple & Pecan Tart with Bourbon Caramel Sauce - A flaky tart crust layered with homemade maple-pecan butter and apples, then drizzled with decadent bourbon caramel sauce! | foxeslovelemons.con

Click here to download a $1 off coupon for any Bob’s Red Mill product!

Apple & Pecan Tart with Bourbon Caramel Sauce

Yield: 8 servings

Ingredients:

For the Tart Crust:

  • 1-1/4 cups all-purpose flour, plus additional for flouring work surface and rolling pin
  • 1-1/2 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 2 tablespoons ice water

For the Bourbon Caramel Sauce:

  • 2 cups granulated sugar
  • 1/2 cup water
  • 1 cup heavy cream
  • 2 tablespoons bourbon
  • 1 teaspoon sea salt

For the Apple & Pecan Tart:

  • 1 egg
  • 6 ounces toasted pecan halves (about 1-1/2 cups), plus additional for garnish (if desired)
  • 4 tablespoons granulated sugar, divided
  • 3 tablespoons cold unsalted butter, cut into small pieces, divided
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of kosher salt
  • 5 Granny Smith apples, peeled, cored and very thinly sliced

Directions:

  1. Make the Tart Crust: In bowl of food processor fitted with knife blade attachment, pulse flour, sugar and salt until combined. Add butter; process 10 to 15 seconds or until mixture resembles a coarse meal (all chunks of butter should be smaller than pea-sized). Add egg yolk; pulse until just combined.
  2. With processor running, pour ice water through feed tube in slow, steady stream and process until dough just holds together (no longer than 15 seconds). Transfer dough to work surface. Shape into disk; wrap and refrigerate at least 2 hours or up to overnight. Dough can also be frozen up to 1 month (thaw in refrigerator overnight before using).
  3. Make the Bourbon Caramel Sauce: In medium saucepan, heat sugar and water over medium heat. Cook, watching very closely, 15 minutes or until mixture turns deep amber color (swirl pan occasionally, but do not stir). Remove pan from heat and slowly stir in cream. Stir in bourbon and salt. Transfer to heat-safe container and refrigerate up to 1 week (mixture will thicken as it cools). Bring to room temperature before serving.
  4. Make the Apple & Pecan Tart: Preheat oven to 375 degrees F. In clean food processor fitted with knife blade attachment, process egg, pecans, 2 tablespoons sugar, 1 tablespoon butter, maple syrup, vanilla and salt until smooth.
  5. Lightly flour work surface and rolling pin; roll dough into 13-inch round. Transfer to 9½-inch round tart pan; pat down and cut off excess dough. Spread Maple-Pecan Butter evenly over bottom of crust; arrange apples over Maple-Pecan Butter. Sprinkle apples with remaining 2 tablespoons sugar and 2 tablespoons butter. Transfer to oven and bake 1 hour or until apples are golden brown and tender. Transfer to wire rack; cool 20 minutes before serving.
  6. To serve, garnish tart with additional pecans, if desired. Slice and serve tart with Bourbon Caramel Sauce.

Tart Crust adapted from Martha Stewart; Bourbon Caramel Sauce adapted from Minimalist Baker.

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I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography.

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16 Responses to “Apple & Pecan Tart with Bourbon Caramel Sauce”

  1. Cookin Canuck — November 18, 2014 at 10:48 am

    This is one beautiful dessert!  It looks as though it’s worth every single minute that it takes to make.

    Reply

    • Lori Yates replied: — November 18th, 2014 @ 9:47 pm

      Thanks so much, Dara! If I do say so myself, it WAS worth it 🙂

      Reply

  2. fabiola@notjustbaked — November 18, 2014 at 11:29 am

    This is seriously beautiful and tasty! I love Bob’s, so spoiled to live here right by it!

    Reply

    • Lori Yates replied: — November 18th, 2014 @ 9:48 pm

      Oh, you ARE spoiled, Fabiola! Do they have a retail store by the factory?

      Reply

  3. Dorothy at Shockingly Delicious — November 18, 2014 at 1:30 pm

    Adore your pie, tart…whatever you call it, just call ME to dinner! 

    Reply

    • Lori Yates replied: — November 18th, 2014 @ 9:48 pm

      You’re called, Dorothy!

      Reply

  4. Carla — November 18, 2014 at 5:12 pm

    OMG yes why do Chopped judges think desserts are always too sweet?? The only one who is normal is Amanda Frietag. At least she knows what she’s talking about 😉 I love how you went all out for this dessert. I could probably eat (drink?) that bourbon caramel sauce alone.

    Reply

    • Lori Yates replied: — November 18th, 2014 @ 9:49 pm

      I mean, most savory chefs just AREN’T sweets people. I get it. But if that’s the case, they should just get rid of the dessert round of Chopped altogether! Because that’s not a thing…dessert can’t be too sweet! hahaha.

      Reply

  5. Dorothy @ Crazy for Crust — November 19, 2014 at 9:55 am

    I do that all the time. Like…who can really judge sweetness? Your sweet is different than mine. Drives me nuts! 🙂 This tart is GORGEOUS and I love that sauce!

    Reply

    • Lori Yates replied: — November 19th, 2014 @ 4:14 pm

      Exactly, Dorothy! I don’t know who’s picking these judges on Chopped 😉 Thanks so much!

      Reply

  6. Rachel Cooks — November 19, 2014 at 3:07 pm

    Holy cow this looks phenomenal!!! I need this, stat. Just gorgeous!!!

    Reply

    • Lori Yates replied: — November 19th, 2014 @ 4:14 pm

      Thanks so much, Rachel!

      Reply

  7. Hannah — November 20, 2014 at 8:13 am

    “The caramel can be made one day, and kept in the fridge for at least a week.”

    You assume far to much self control 🙂

    Reply

    • Lori Yates replied: — November 20th, 2014 @ 11:25 am

      Ummmmmm yeah, that’s true. I don’t know who could possibly keep this for a whole week!

      Reply

  8. Ohmydish — November 8, 2015 at 5:36 pm

    Hi ! Just wanted to let you know that we’ve added this recipe to our top 100 recipes for thanksgiving 2015! Check it out: http://ohmydish.com/100-best-thanksgiving-recipes-for-2015/ 🙂

    Reply

    • Lori Yates replied: — November 11th, 2015 @ 1:39 pm

      Great, thanks so much!

      Reply

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