Pearre Family

Instructions

For Crust

1. Preheat the oven to 375 degrees.
2. In a bowl, combine Pecan Butter, unsalted butter, and 1/2 tsp. of the kosher salt.
3. Beat with a mixer on high until smooth.
4. Add flour and 1 cup powdered sugar. Beat on low until a crumbly dough forms.
5. Knead dough into a ball and divide in half.
6. Reserve one portion for the Cookie Topper.
7. Press remaining dough portion onto bottom and sides of a 9-inch tart pan with removable bottom.
8. Bake 15 minutes or until brown. Let cool on a wire rack.

For Filling

1. Reduce oven temperature to 300 degrees.
2. In a medium bowl, whisk together pumpkin, 1/2 cup of the cream, the granulated sugar, eggs, bourbon, 1tsp of vanilla, ginger, cinnamon, nutmeg and the remaining 1/4 tsp. of kosher salt.
3. Whisk until mixed well and then pour into the crust.
4. Bake 50 – 55 minutes or until set. Cool completely on a wire rack and then chill at least 2 hours.

Cookie Topper

1. Preheat the oven to 375 degrees.
2. On a lightly floured surface, roll out the remaining dough that was previously reserved. Roll out to 1/4 in. thick.
3. Cut dough into desired shapes with cookie cutters.
4. Place cutouts 1 inch apart on an ungreased cookie sheet.
5. Bake 10 – 12 minutes or until lightly brown.
6. Remove and cool on wire rack.

Cookie Glaze

1. In a small bowl combine 1 cup powdered sugar and 1 – 2 Tbsp Bourbon to reach dipping consistency.
2. Dip tops of cookies into glaze.
3. Let stand until set.

Whipped Topping & Serve

1. In a chilled medium bowl, beat 1 cup of heavy cream, 1 Tbsp powdered sugar and 1 tsp. vanilla with a mixer on high until stiff peaks form.
2. Decorate tart with cookies and spoon on whipped cream topping.