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Bourbon Pecan Tarts

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These bourbon pecan tarts feature a buttery flaky crust and a gooey, nutty filling with a warm kick of bourbon, perfect for Kentucky Derby date nights or cozy gatherings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (180g)
  • ½ cup unsalted butter, cold and cubed (113g)
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
  • 3–4 tablespoons ice water
  • 2 large eggs, room temperature
  • ¾ cup light brown sugar, packed (150g)
  • ¼ cup bourbon (60ml)
  • ¼ cup unsalted butter, melted and slightly cooled (57g)
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 cup chopped pecans, toasted (120g)

Instructions

  1. Make the crust dough (10 minutes): In a food processor, pulse the flour, sugar, and salt together. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs (pea-sized). Slowly add ice water, one tablespoon at a time, pulsing until the dough just starts to clump together. Don’t overdo it! Turn the dough out onto plastic wrap, form into a disk, wrap tightly, and chill for at least 30 minutes.
  2. Prepare the filling (5 minutes): While the dough chills, toast your pecans in a dry skillet over medium heat for 5 minutes, shaking frequently until fragrant and slightly darkened. Let cool. In a bowl, whisk eggs, brown sugar, bourbon, melted butter, vanilla, and salt until smooth. Fold in the toasted pecans.
  3. Roll out the dough and fill the tart pans (15 minutes): Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Use a round cutter or the tart pan itself to cut circles slightly larger than your pan. Press the dough gently into each pan, trimming any excess. Pour the filling evenly into each crust, filling almost to the top but leaving a little room to avoid overflow.
  4. Bake (25-30 minutes): Bake the tarts in the preheated oven for 25-30 minutes. The filling should be set but still have a slight jiggle in the center. The crust will be golden brown and smell irresistible. Resist the urge to open the oven early; this helps prevent sinking.
  5. Cool and serve (30 minutes): Let the tarts cool in their pans on a wire rack for 15 minutes, then gently remove and cool completely. Serve slightly warm or at room temperature. These tarts taste even better the next day once the flavors have melded.

Notes

Keep the butter cold when making the crust to ensure flakiness. Don’t overwork the dough to avoid toughness. Toast pecans for enhanced flavor and crunch. Use good quality bourbon for best taste. The filling should jiggle slightly when done baking and will firm up as it cools. Cool tarts fully before unmolding to prevent filling spill and crust breakage. Store in airtight container; they taste better the next day.

Nutrition

Keywords: bourbon pecan tarts, Kentucky Derby dessert, pecan tart recipe, bourbon dessert, Southern dessert, easy pecan tarts

Find it online: https://daintydine.com/bourbon-pecan-tarts-recipe-easy-perfect-for-kentucky-derby-date-nights/