Butterscotch Pecan Tart With Scotch-Spiked Whipped

Name: Butterscotch Pecan Tart With Scotch-Spiked Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups all purpose flour; 1/3 cup sugar; 1/2 teaspoon fine sea salt; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/4-inch cubes; 2 tablespoons heavy whipping cream; 1 large egg yolk; 6 tablespoons (3/4 stick) unsalted butter; 3/4 cup (packed) golden brown sugar; 1/2 cup heavy whipping cream; 4 large egg yolks; 2 tablespoons all purpose flour; 1 teaspoon vanilla extract; 2 large egg whites, room temperature; 1/4 teaspoon fine sea salt; 1 1/4 cups pecans,; , coarsely chopped, divided Scotch-Spiked; 1 cup chilled heavy whipping cream; 1 tablespoon (packed) golden brown sugar; 1 to 2 tablespoons Scotch

Bake this irresistible Butterscotch Pecan Tart With Scotch-Spiked Whipped Cream at home. Made with flour, sugar, salt and butter. Easy step-by-step inst…

This Butterscotch Pecan Tart With Scotch-Spiked Whipped Cream relies on simple, everyday ingredients such as all purpose flour, sugar, fine sea salt and heavy whipping cream. It comes together quickly and makes 4 servings, at about 1631 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Butterscotch Pecan Tart With Scotch-Spiked Whipped Cream delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

1 3/4 cups all purpose flour
1/3 cup sugar
1/2 teaspoon fine sea salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/4-inch cubes
2 tablespoons heavy whipping cream
1 large egg yolk
6 tablespoons (3/4 stick) unsalted butter
3/4 cup (packed) golden brown sugar
1/2 cup heavy whipping cream
4 large egg yolks
2 tablespoons all purpose flour
1 teaspoon vanilla extract
2 large egg whites, room temperature
1/4 teaspoon fine sea salt
1 1/4 cups pecans,
, coarsely chopped, divided Scotch-Spiked
1 cup chilled heavy whipping cream
1 tablespoon (packed) golden brown sugar
1 to 2 tablespoons Scotch

1
Blend flour, sugar, and sea salt in processor. Add butter to processor; using on/off turns, blend until mixture resembles coarse meal. Whisk cream and egg yolk in small bowl to blend. Add cream mixture to processor; using on/off turns, blend until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD:
2
Keep chilled. Let dough soften slightly at room temperature before rolling out.
3
Roll out dough disk on lightly floured surface to 14-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough firmly onto bottom and up sides of pan. Trim dough overhang, allowing 1/4 inch of dough to extend above sides of pan. Pierce crust all over with fork. Freeze until firm, 10 to 15 minutes.
4
Preheat oven to 350u00b0F. Line crust with foil and fill with dried beans or pie weights. Bake crust until sides are set and light golden, about 35 minutes. Remove foil and beans. Continue to bake crust until golden and cooked through, about 15 minutes longer. Cool crust in pan on rack. Maintain oven temperature.
5
Cook butter in heavy small skillet over medium-high heat until beginning to brown, about 21/2 minutes. Add brown sugar and whipping cream and bring to boil, whisking to blend. Boil 1 minute. Transfer butterscotch to medium bowl and cool to lukewarm, stirring occasionally, about 30 minutes.
6
Whisk egg yolks and flour in another medium bowl to blend. Whisk in vanilla. Gradually add yolk mixture to butterscotch; whisk until filling is smooth. Using electric mixer, beat egg whites and sea salt in large bowl until soft peaks form. Fold whites into filling in 2 additions.
7
Spread 1 cup toasted pecans over bottom of crust; pour filling evenly over pecans. Sprinkle 1/4 cup pecans over.
8
Bake tart until filling is set in center and top is deep brown, 26 to 28 minutes. Transfer tart to rack and cool in pan at least 2 hours. DO AHEAD:
9
Cool completely. Cover and store at room temperature.
10
Beat cream, brown sugar, and 1 tablespoon Scotch in large bowl until soft peaks form, adding 1 more tablespoon Scotch, if desired.
11
Remove sides from tart pan. Cut tart into wedges and serve with Scotch-spiked whipped cream.

1631

kcal

Calories

117

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 3/4 cups all purpose flour, 1/3 cup sugar, 1/2 teaspoon fine sea salt, 1/2 cup (1 stick) chilled unsalted butter, cut into 1/4-inch cubes, and more.

Yes, Butterscotch Pecan Tart With Scotch-Spiked Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
1631 kcal
Category
Baking & Desserts

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