Bourbon Pecan Butter Tarts

These bourbon pecan butter tarts are a twist on the traditional butter tarts. This recipe has a touch of bourbon whiskey in it, which gives an extra caramel flavour to them!

Course Dessert

Cuisine North American

Prep Time 30

Cook Time 25

Total Time 55

Servings tarts

Calories 364kcal

Author Nina

Ingredients

Tart Dough

2¼ cups all purpose flour
2 tablespoons granulated sugar
½ teaspoon salt
1 cup unsalted butter cold
3 tablespoons water cold
3 tablespoons milk cold

Butter Tart Filling

½ cup unsalted butter melted
1 cup brown sugar packed
2 large eggs room tempertature
¼ cup bourbon
1 teaspoon lemon juice
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup pecans halved

US Customary - Metric

Instructions

Tart Dough

Grease a 12 cup muffin tin. Set aside.
Whisk flour, granulated sugar, and salt together in a large bowl. Add cold butter to the bowl and use a pastry cutter or a fork to work the butter into the flour mixture. Work the butter into the flour mixture until butter is well distributed and the butter is about the size of peas.
Mix the water and milk together in a small bowl. Add the to the dough a bit at a time. Use your hands or a wooden spoon to fold the water into the dough. You want to keep adding the liquid until the dough clumps together.
Break the dough into 2 pieces and wrap each in plastic wrap. Store in the refrigerator for at least 1 hour or up to 2 days.
When ready to make the tarts, roll out dough on a floured surface, about ¼-inch thick. Cut 5-inch circles out of the dough and line each muffin cup with the pastry. Line it so that the pastry comes about ½-inch higher than the muffin tin. Chill the pastry lined tin while you prepare the filling.

Butter Tart Filling

Preheat oven to 400°F (205°C).
In a large bowl whisk melted butter, brown sugar, eggs, bourbon, lemon juice, vanilla, and salt together.
Fill the tarts with the butter tart filling about ¾ full. This recipe will make 12-15 tarts.. Bake for 10 minutes, then reduce oven to 375°F (190°C) and bake for an additional 10-15 minutes, rotating muffin tin half-way through. Tart filling should be bubbling and crust edges will be browned.
Remove butter tarts from the oven. Add 4 pecan halves on top of the filling for each tart. Cool the tarts while in the muffin tin for 5 minutes. Use a knife to run it around the edges of each tart, twisting them to prevent sticking. Keep the tarts in the pan until fully cooled.
Store the butter tarts at room temperature in an air tight container for up to 3 days.

Video

Notes

You can use store bout tart shells. They will still taste amazing!
If you want the pecans in the filling instead of on top, you can add the pecans in the tart shell before pouring the filling. Pour the tart filling over top of them.
If you can't bake with alcohol, use my regular butter tart recipe.
If you can't eat nuts, add raisins instead!

Nutrition