This tart is truly a perfect combination of my favorite flavors. The maple, brown sugar, bourbon, and vanilla in the filling are highlighted by a hint of cinnamon in the slightly savory crust. The topping is a truly addictive combination of whipped cream, sour cream, brown sugar, and vanilla. Top it all off with a sprinkling of roasted, salted pecans for crunch and a slightly salty finish. Enjoy!
1Preheat oven to 325 degrees.
In a mixing bowl, cream butter, powdered sugar, cinnamon, and vanilla. Mix in egg yolks and flour with a pastry cutter or fork until crumbly and well combined. Pat dough into an 8 inch (or 9 inch) tart pan with removable bottom. Place in freezer while preparing filling.
2Using an electric hand mixer in a large mixing bowl, cream eggs and brown sugar on medium speed for 2 minutes. Mix in bourbon, vanilla paste, salt, maple extract, and flour. Immediately add in butter and mix on low for 30 seconds until smooth, scraping down sides. Pour mixture into tart shell. Bake for 50-55 minutes or until puffed, golden brown, and no longer wobbly in center. Let cool completely.
3In a small bowl, whisk together sour cream, brown sugar and vanilla. Set aside. In a separate clean mixing bowl, whip cream to stiff peaks. Add in sour cream mixture and whip for an additional 30 seconds or until well combined. Store covered in refrigerator until ready to serve.
4To serve, slice tart into wedges, top with whipped cream mixture, and sprinkle with pecans.