JW Marriott Gives Guests Something Sweet to be Thankful For

Sunday 14th, November 2021 / 10:02 Written by
JW Marriott Gives Guests Something Sweet to be Thankful For
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JW Marriott San Antonio Hill Country Resort & Spa Lets You Give Thanks To Dessert With Pecan Bourbon Tart

JW Marriott San Antonio Hill Country Resort & Spa is giving their guests something extra to be thankful for this year. Guests staying at the resort over Thanksgiving can indulge in the decadent Thanksgiving menus at the resort’s restaurants, Cibolo Moon or 18 Oaks. For those that are not traveling over Thanksgiving, the pastry chef shared their delicious recipe for a Pecan Bourbon Tart dessert to make at home. 

JW Marriott

Holiday Special Menu at 18 Oaks

On Thanksgiving Day, 18 Oaks, the resort’s steakhouse and fine dining restaurant, is serving their a la carte menu in addition to holiday specials including roasted butternut squash bisque soup with a heritage roasted turkey breast and confit turkey leg with stuffing and sides, as well as a trio of mini pies.

JW Marriott

Thanksgiving Buffet at Cibolo Moon

Cibolo Moon, the resort’s restaurant and bar that specializes in Texas Hill Country cuisine, is serving a Thanksgiving Dinner Buffet on Thanksgiving Day, November 25, from 2 p.m. to 8 p.m. The buffet costs $65 per person and $25 for children ages 12 and under. The menu features a large assortment of holiday favorites, such as Bourbon Brined Tom Turkey, Parmesan and Herb Crusted Grouper, Herb and Salt Crusted Prime Rib, Roasted Green Chile Cornbread Stuffing, and more delectable side dishes and desserts. The resort’s famous sugar-coated biscuits with house made strawberry jalapeno jelly will also be served. Kids can indulge in many of their favorite dishes that will be available within the children’s buffet.

JW Marriott

Dessert Menu

Thanksgiving Dinner is never complete without dessert, so Cibolo Moon is whipping up 16 unique and mouth-watering items. The resort team will not tell anyone if guests choose to begin with dessert! Among the dessert menu is the pecan bourbon tart. The pastry chef is sharing the dessert recipe for those that are spending the holiday at home and need a new addition to their final course

Pecan Bourbon Tart Recipe:

Yields one 10-inch tart 

Pastry Dough:

  •  1 Cup All purpose flour
  • Pinch of salt
  • 2 Tablespoons granulated sugar
  • 8 Tablespoons butter (cold, cut into pieces )
  • 1 egg yolk
  • 1 Tablespoon fresh lemon juice

Tart Filling:

  •  2 Cups granulated sugar
  • ½ Cup water
  • 1 Teaspoon lemon juice
  • 1 Cup whipping cream
  • 2 eggs
  • 4 Cups pecan pieces
  • ½ Cup Bourbon of your choice 

Directions:

1.       Prepare the pastry dough by combining the flour, salt, and sugar in a mixer with a paddle attachment, add the butter and mix until butter starts to break down. Add the egg yolk and lemon juice until the dough becomes smooth and forms a ball. Remove from the mixer, cover, and refrigerate for 30 minutes.

2.      Roll the chilled dough out on a lightly floured surface with a rolling pin to form a 12-inch circle and carefully transfer the pastry into a 10-inch tart pan with a removable bottom. Press the dough into the bottom and the sides of the pan, trim the edges, and place it in the freezer for 15 minutes.

3.      Remove the dough from the freezer and prick the bottom of the pan with a fork, and pre-bake in a 350-degree Fahrenheit oven until the bottom and sides begin to brown. Remove from the oven and set aside.

4.      Prepare the filling by combining the sugar, lemon juice and water in a heavy saucepan and cook over low heat until the sugar dissolves, then raise the heat to medium and cook until it starts to turn to a light caramel color.

5.       Remove the pan from the heat, carefully stir in the whipping cream and bourbon and allow the mixture to cool. Add egg yolks, and pecan pieces and pour mixture into prepared pastry tart mold.

6.      Bake at 325 degrees Fahrenheit for about 40 minutes, or until the filling is set, with the top lightly browned.

7.      Allow the tart to cool, cut and serve.

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