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Perfect Bourbon Brown Sugar Mini Pecan Tarts

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These mini pecan tarts feature a rich bourbon brown sugar filling with a flaky tart shell, perfect for parties and any occasion. They are quick to make, easy, and deliver a warm, caramelized flavor with a boozy twist.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (180 g)
  • ¾ cup unsalted butter, cold and cubed (170 g)
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 3–4 tablespoons ice water
  • 1 cup packed dark brown sugar (220 g)
  • ¼ cup light corn syrup (60 ml) (can substitute with maple syrup)
  • 2 large eggs, room temperature
  • 3 tablespoons bourbon whiskey
  • 4 tablespoons unsalted butter, melted (57 g)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 1 cup chopped pecans, toasted lightly (120 g)

Instructions

  1. Prepare the Tart Dough: In a large bowl or food processor, combine the flour, sugar, and salt. Add the cold, cubed butter. Use a pastry cutter or pulse in the processor until the mixture resembles coarse crumbs with pea-sized bits of butter. Slowly add ice water, one tablespoon at a time, mixing gently until the dough just holds together. Wrap the dough in plastic wrap and chill for at least 30 minutes.
  2. Roll and Shape: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/8-inch (3 mm) thickness. Use a round cutter slightly larger than your mini tart pans or muffin cups to cut out circles. Gently press the dough into the pans, trimming any excess. Prick the bottoms lightly with a fork to prevent puffing. Chill again for 10 minutes while you prepare the filling.
  3. Make the Filling: In a medium bowl, whisk together brown sugar, corn syrup, eggs, bourbon, melted butter, vanilla, and salt until smooth. Stir in the toasted pecans, reserving a few for topping if desired.
  4. Fill and Bake: Pour the filling evenly into the tart shells, about ¾ full to allow for bubbling without overflow. Sprinkle remaining pecans on top. Bake for 20-25 minutes or until the filling is set but still slightly jiggly in the center. The crust should be golden brown, and the filling will have a glossy, caramelized look.
  5. Cool and Serve: Let the tarts cool in the pan for 10 minutes before transferring to a cooling rack. They’ll firm up as they cool. Serve at room temperature or slightly warm. Store leftovers in an airtight container in the refrigerator.

Notes

Keep butter cold when making dough for flaky crust. Toast pecans lightly to enhance flavor. Chill dough before rolling and after shaping to prevent shrinking. Cover edges with foil if browning too fast. Slight jiggle in filling means perfectly gooey. Dough can be made 2 days ahead and refrigerated. Substitute bourbon with dark rum, whiskey, or strong brewed coffee for non-alcoholic version.

Nutrition

Keywords: bourbon, brown sugar, pecan tarts, mini tarts, party dessert, easy baking, caramel, pecans, bourbon dessert

Find it online: https://coracooks.com/perfect-bourbon-brown-sugar-mini-pecan-tarts-easy-recipe-for-parties/