Name: Bourbon Pecan Tartlets
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/4 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 3–4 tablespoons ice water; 1 cup chopped pecans; 3/4 cup brown sugar; 1/2 cup corn syrup (light or dark); 2 large eggs; 2 tablespoons bourbon; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 2 tablespoons unsalted butter, melted

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Bourbon pecan tartlets are bite-sized desserts that pack all the richness of a classic pecan pie into a perfectly portioned treat. I love how the buttery crust, sweet nutty filling, and a hint of bourbon come together to create a dessert that feels both elegant and comforting. These tartlets are perfect for holidays, dinner parties, or anytime I want to serve something a little special.

Why You’ll Love This Recipe

I like making these tartlets because they give me all the indulgence of a pecan pie without needing to slice and serve. The bourbon adds a subtle warmth that enhances the caramel-like filling, and the crunchy pecans make every bite satisfying. I also find that individual tartlets look beautiful on a dessert table, making them ideal for gatherings. Bourbon Pecan Tartlets

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Salt
Unsalted butter (cold)
Ice water
Pecans (chopped)
Brown sugar
Corn syrup (light or dark)
Eggs
Bourbon
Vanilla extract
Salt
Melted butter

Directions

I start by making the pastry dough: mixing flour and salt, then cutting in cold butter until crumbly. I add ice water until the dough holds together, then chill it for about 30 minutes.
I roll out the dough and cut circles to fit into a mini muffin tin or tartlet pan, pressing gently to form small shells.
For the filling, I whisk together eggs, brown sugar, corn syrup, bourbon, vanilla, salt, and melted butter until smooth.
I sprinkle chopped pecans into each pastry shell, then pour the filling over them, leaving a little space at the top.
I bake until the crust is golden and the filling is set, usually about 25–30 minutes.
Once cool, I carefully remove the tartlets from the pan and let them finish cooling on a wire rack.

Servings and timing

This recipe makes about 18–24 tartlets, depending on the size of the pan. It usually takes me 25 minutes to prep and around 30 minutes to bake, so I plan for just under an hour total.

Variations

Sometimes I swap bourbon for rum I also like to drizzle the cooled tartlets with melted chocolate or top them with a dollop of whipped cream for an extra touch. Using maple syrup instead of corn syrup gives the filling a deeper, earthier sweetness.

Storage/reheating

I store the tartlets in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. To reheat, I warm them in a 300°F oven for about 8–10 minutes to freshen them up. They also freeze well for up to 2 months—I just thaw them at room temperature before serving. Bourbon Pecan Tartlets

FAQs

Can I make the tartlet shells ahead of time?

Yes, I often bake the shells in advance and keep them airtight until I’m ready to add the filling.

What type of bourbon works best?

I use a mid-range bourbon that has warm caramel and vanilla notes—it doesn’t need to be fancy, but I avoid anything too harsh.

Can I use store-bought pastry dough?

Absolutely, I sometimes use pre-made pie crust when I want to save time.

How do I prevent the filling from overflowing?

I only fill the shells about three-quarters full since the filling puffs slightly as it bakes.

Are these tartlets good for gifting?

Yes, I love boxing them up for holiday gifts—they travel well and stay fresh for several days.

Conclusion

Bourbon pecan tartlets are one of my favorite ways to enjoy the classic flavors of pecan pie in a fun, bite-sized form. I love the rich filling, the crunch of the pecans, and the subtle warmth of bourbon that makes them stand out. These little desserts always feel festive and never fail to impress.