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Bourbon & Butterscotch Nut Tart

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Bourbon & Butterscotch Nut Tart

Bourbon & Butterscotch Nut Tart -Assorted nuts are coated in a smooth, creamy butterscotch sauce with just a hint of bourbon then baked in a delicious pecan shortbread crust.

I glanced at the calendar and suddenly realized today is my 5-year blog anniversary (a/k/a blog-iversary).  I can’t believe it’s been five years and I’m still consumed with a desire to do more.  It started out as a hobby, a way to document my favorite recipes, and to learn how to use a camera.  Don’t look too far back – I’m embarrassed at some of the stuff I posted in the early years, but it’s a history and that’s something we cannot change.  At this point blogging is more than a hobby, it’s a passion.  So … since it’s a special day here at SRFD, do I get to make a wish?  Maybe I shouldn’t tell you what I wished for or it won’t come true – but if it does you’ll be the first to know!

 

Bourbon & Butterscotch Nut Tart

Make this tart with a combination of your favorite nuts.

Do you have a favorite nut?  Do you crave butterscotch and enjoy a little bourbon on the side?  Look no further, this is the dessert for you!  This has been in my head for months … I could see it, smell it, and taste it, and couldn’t rest until I put it on the table.

 

Bourbon & Butterscotch Nut Tart

What kind of nuts are best to use in this tart?

Walnuts, pecans, hazelnuts, cashews and pistachios are our nuts of choice for this tart.  These are my favorites but you can mix it up with as many or as few as you like. This tart would be great with just walnuts or pecans. There’s no wrong way to eat nuts! We love the assortment because each bite is a little different but all are covered in a smooth, creamy butterscotch sauce that takes just minutes to make.

 

Bourbon & Butterscotch Nut Tart

Make our nut tart ahead to serve for the holidays.

This simple tart made the day before serving. The crust comes together easily in a food processor then pressed into a tart pan. Serve this nut tart at room temperature for the best texture and consistency.

 

Bourbon & Butterscotch Nut Tart

 

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An overhead view of a bourbon butterscotch nut tart

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5 from 3 votes

Bourbon & Butterscotch Nut Tart

Prep Time: 45 mins
Cook Time: 1 hr
Total Time: 1 hr 45 mins
Yield: 12 servings
Course: Dessert
Author: Tricia
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Assorted nuts are coated in a smooth, creamy butterscotch sauce with just a hint of bourbon then baked in a pecan shortbread crust.

Ingredients

For the crust:

  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 2 tablespoons light brown sugar packed
  • 2 tablespoons granulated sugar
  • ¼ cup ground toasted pecans
  • 8 tablespoons unsalted butter room temperature

For the tart:

  • 4 cups assorted unsalted nuts pistachios, walnuts, pecans, hazelnuts, cashews
  • 4 tablespoons unsalted butter
  • ⅓ cup dark brown sugar firmly packed
  • ⅓ cup granulated sugar
  • ¼ teaspoon fine sea salt
  • 2 tablespoons water
  • ⅓ cup light corn syrup
  • ⅓ cup heavy cream
  • 1 tablespoon bourbon or 1 teaspoon pure vanilla extract

Instructions

To make the crust:

  • Add the flour, salt, sugars and pecans to the bowl of a food processor. Pulse to blend. Add the butter and process until a soft dough starts to form. Do not over mix.
  • Spray the bottom and sides of a 14” x 5” tart pan with a removable bottom. Press the dough evenly into the sides and bottom of the pan. Freeze the tart crust for 30 minutes.
  • Preheat oven to 375°F.
  • Prick the bottom of the tart with a fork. Line the tart with a piece of parchment paper and lightly fill with dried beans or pie weights. Bake for 25-30 minutes or until the crust starts to set. Remove the parchment and beans and bake for an additional 10 minutes. Set aside to cool.

To make the tart:

  • Reduce the oven temperature to 350°F.
  • Melt the butter in a large heavy-bottom saucepan. Add the sugars, salt, water and corn syrup. Heat over medium-high stirring constantly until the sugars dissolve. Bring the mixture to a boil, reduce the heat to medium and and cook for 5 minutes, stirring constantly.
  • Once the mixture thickens and creates slow thick bubbles, remove from the heat. Whisk in the cream, (bourbon if using) and vanilla, taking care as the mixture may sputter.
  • Gently stir in the nuts and pour the mixture into the prepared tart pan.
  • Bake for 15-20 minutes or until the filling bubbles. Cool completely on a rack. Serve at room temperature.

Recipe Notes

  • Double the sauce recipe and refrigerate half for other uses. Great drizzled on ice cream, apple pie or brownies.
  • Top with a sprinkle of fine sea salt if desired.
  • Serve with a dollop of lightly sweet whipped cream or a scoop of ice cream
  • Butterscotch sauce recipe inspired by a recipe on Fine Cooking
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 559kcal | Carbohydrates: 45g | Protein: 10g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.5g | Cholesterol: 38mg | Sodium: 115mg | Potassium: 331mg | Fiber: 5g | Sugar: 23g | Vitamin A: 455IU | Vitamin C: 0.3mg | Calcium: 53mg | Iron: 3mg

Thank you so much for stopping by! Tricia

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46 Comments

  1. Barb says

    I found it was too high a heat for this tart. The second bake was ten minutes I I took it out of the oven after five. To late to salvage. Burnt. Birds got it tho’.
    I tried a second time. Covered the edges in tinfoil. I put it on a cookie sheet and baked it @350° after 20minutes. 2nd bake: took the weights off but left tinfoil on and baked for 6 minutes. Made filling but cooked the Carmel for aprox. 7 min.
    Last cook I left tinfoil over the edges. Made in Convection oven.
    Was a hit with my family. Thank you.

    reply to this comment >

  5. Mary says

    Five years of blogging is huge, Tricia! Congratulations!! I’m so glad I’ve gotten to know you through this awesome world of blogging. As always, your photos make me wish once again that we were neighbors. It would be so much fun to sit down and share this tart with you and Sue.

    reply to this comment >

    • Tricia Buice says

      Thank you so much Mary – you are such a dear sweet person – I am thrilled to be your friend 🙂 I talk about you all the time – your great recipes, what a great mother you are, the amazing work you do for those in need and the food bags you give to the homeless. It’s all a wonderful testament to the fabulous person you are. We would be such great neighbors! Thanks for commenting and stopping by!

      reply to this comment >

  6. Wendy says

    Congratulations, Tricia, for 5 years of delicious recipes, wanderlust inducing travel logs, beautiful photos, and virtual friendship. Whatever your wish might be, I hope it comes true!
    I for one, am delighted that you posted another butterscotch recipe last week. That pie is on our Thanksgiving menu already! Though I can’t make or eat this stunning tart (some nuts make me allergic if I am just in the same room!), I am thinking more than a little about the bourbon-butterscotch combo. Maybe a little bourbon into the butterscotch pie? or into the whipped cream on top? I’ll let you know. 🙂

    reply to this comment >

  7. Susan says

    I am a nut lover! I can easily have a small handful of pecans or walnuts for a light lunch along with an apple or pear. I feel sorry for those who have nut allergies or digestive issues that preclude nuts. This tart looks like a nut-lovers’ dream dessert, Tricia. I think you picked the best nuts for this amazing tart!

    reply to this comment >

  12. Becky Green says

    Ahhh, I am SO LATE in getting here, sorry Tricia! This dessert looks HEAVENLY! I LOOOVE all the colors of the nuts! If I start snacking on nuts, I have a hard time putting them down! LOL This looks SO FESTIVE & YUMMY!!! PERFECT for this time of year!!!!!!!!!!! 😉 HAPPY BLOGAVERSARY!!!!!!!!!!!!!!!!!!!!!!!! 😉

    reply to this comment >

  14. Chris Scheuer says

    Tricia, this is truly a masterpiece! Bourbon and butterscotch sound like a match made in heaven. Only you could make a bunch of nuts look so gorgeous! It’s perfect for celebrating a milestone anniversary. I’m so happy you started blogging and have loved getting to know you and seeing your blog thrive. You have so many gifts and they are truly being used right here in the wonderful place you’ve created! Wishing you many more years to come!

    reply to this comment >

    • Tricia Buice says

      Hey Cheri 🙂 Hope you are doing great. The pan is a 14×5 inch tart pan with a removable bottom. I went to all my local chair kitchenware stores and never found one like this. I finally went to the upscale kitchen store downtown (Fredericksburg) and found it – for only $10. If you don’t want to drive all over town looking for it, I recommend looking at Amazon as they have several. This is a non-stick fluted tart / quiche pan made by Fox Run. Never heard of them before but for the price, I was thrilled! Slicing this nutty tart in thin small pieces was the way to go as it is a bit chunky, as you can see. I hope you give it a try. Thanks so much for stopping by and for commenting 🙂

      reply to this comment >

  18. Monique says

    Kudos on the 5 yrs..and my story is the same:)Started because a convincing friend told me I should..I thought I had nothing to say..and the years came and went..

    THis is a goorgeous tart! I am in charge of desserts this TG weekend..and one of them is achocolate pecan tart..an oldie..sweetie..but goodie..not aure I would not have made yours instead..
    Pistachios..Cashews..are my faves..

    Have never tried Bourbon..!

    reply to this comment >

    • Tricia Buice says

      Thanks Monique! Never tried bourbon ever – or in a tart? This would be just perfect with vanilla instead – so feel free to adapt to your tastes. Bourbon is such an American/Southern thing – and I am a girl that was raised in the south. Bourbon and butterscotch and nuts just sounded great together and it is! Enjoy your week!

      reply to this comment >

  19. John/Kitchen Riffs says

    I’ve been on vacation, so I’m eager to catch up with what you’ve been doing. Bur first, happy 5 years! Time flies, doesn’t it? I shudder when I look at my early photos! This tart is amazing — love the flavors. But anything with bourbon in it speaks to me. 😉 Thanks for this.

    reply to this comment >

  21. sue|theviewfromgreatisland says

    This is so creative — and so perfect for fall! I love the long tart pan, too, I need to find one. But most importantly, congratulations on 5 amazing years, I’ve followed you from the beginning and you’ve always been an inspiration — here’s to 5 more years and a full time blogging career!!

    reply to this comment >

  22. Monica says

    Hi Tricia – Happy 5 whole years of blogging! I am so happy to have been an audience to your beautiful kitchen creations and I’m glad you want to continue to do more so I’ll get to be a beneficiary. : ) It is always a pleasure to see your beautiful food – everything is always made with such a meticulous, professional hand. You truly inspire me! And you’ve stolen my heart with this celebratory tart. The nuts! I love all the overflow of nuts – and the bourbon, butterscotch, and buttery flavors of everything else together is to die for. It’s another great creation!

    reply to this comment >

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