Timber 2 Table - Bourbon-Sorghum Hickory Nut Tart

Pick up a few hickory nuts this fall for this tasty dessert perfect for the Thanksgiving table

Bourbon-Sorghum Hickory Nut Tart

30 Min

Prep Time

55 Min

Cook Time



Fall for hunters is all about putting food on the table. From large game to small, freezers are getting filled. But wild game isn't the only food available in the woods this time of year. Mast trees are dropping their bounty now. If you can beat the local wildlife to it, you can pick up some pretty good eats on your way back to camp after a morning hunt.

Store the hulled nuts in a 5-gallon bucket or other lidded plastic container.

Once you have collected about 2 cups of picked meat from the nuts, make this bourbon-sorghum hickory nut tart. Tart in name only (because of the pan it is made in), this rich, sweet dessert is packed with flavor, making it the perfect ending for any holiday meal.

Top the tart with whipped cream before serving.


One 12-inch round pie crust, recipe included

2 cups hickory nut halves or pieces

3 large eggs

1/2 cup (packed) light brown sugar

3/4 cup sweet sorghum

3 tablespoons unsalted butter, melted

2 tablespoons Evan Williams bourbon

1 teaspoon bourbon vanilla extract

1/4 teaspoon salt

Pie crust

1 1/2 cups all-purpose flour

1/2 cup vegetable shortening

1 teaspoon white granulated sugar

1/2 teaspoon salt

About 1/2 cup cold water


10-inch tart pan with removable bottom

Rolling pin

Cooking Instructions

Mix flour, shortening, white granulated sugar, and salt together with a fork or a pastry blender until very crumbly. Add as much cold water as needed until the dough just holds together. Mix lightly with a fork.

Form the dough into a small rectangle and cover with plastic wrap. Refrigerate for at least 1 hour.

Roll the dough gently on a floured surface to about 1/8-inch thickness and into a round at least 2 inches larger than the tart pan base. Fold carefully in half, lift to tart pan, and unfold. Press into pan, using your knuckles to press the dough down tightly to the lip of the tart pan. Use your roller to press the dough onto the tart pan, cutting it to size as you go.

Roll the pie crust dough over the pan and use the roller to cut the edge.

Using an electric mixer, beat eggs and brown sugar in a medium bowl. Beat in the sorghum. Add butter, bourbon, vanilla, and salt; beat until blended. Stir in the hickory nuts.

Mix the filling ingredients by hand or in a stand mixer.