Bourbon Caramel Pumpkin Tart

  Bourbon Caramel Pumpkin Tart: The Briarwood Baker

Happy Day-After-Thanksgiving! I hope you all had a wonderful day of friends, family, football, and food (the alliteration was completely unintentional by the way). I’ll keep this post short since you’re probably still recovering from a. A food coma which I know I am, and b. The horrendous Black Friday rush. As much as you probably are overloaded with leftovers, I thought it still was necessary to share this Bourbon Caramel Pumpkin Tart recipe with you.

Bourbon Caramel Pumpkin Tart: The Briarwood Baker

I ended up making it for Thanksgiving, and it was a hit. It looks like it came out of a French patisserie and is probably one of the best pumpkin desserts I’ve made in a long time. The freeform crust is super easy and the caramel is delicious. So delicious in fact, that you could skip putting it on the tart and just eat spoonfuls of it. Not that I would know or anything…But seriously, click on the link, head on over to Fine Cooking’s site, and bake this, it’s amazing. Happy Friday!

Bourbon Caramel Pumpkin Tart: The Briarwood Baker

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