Bourbon Pecan Tarts

I've made these about 4 times in the last three weeks. It's the recipe I use in my little side baking biz and people love them! I end up yielding 24 tarts out of the recipe. I use regular sized muffin tins and spray them well w Pam. I also bake the empty pastry shells on their own for about 3 1/2 mins then fill and cook for approx. another 32 mins. I find they're too hard to get out of the tins and the shells not quite sturdy enough if I don't pre-bake the pastry. Also, when I make the entire recipe and want to do 1 doz w pecans and 1 doz without, I make 1 1/2 times the filling since the non pecan tarts take up much more of the filling. The bourbon makes it nice and different. I'm not a huge fan of butter tarts, but everyone I bake them for loves them!

• yesIactuallycancook

• 9/4/2012

I wanted to give this recipe a '4' - it's quite good BUT - it's very rich - SO I think the single serving size of 4" tin is way too large - I would make these as tartlettes next time. I do like the shortbread crust lots...BUT I couldn't taste the bourbon - so I would up the bourbon by 4 to 5 T...I also accidentally omitted the 1/3 c butter - BUT it was not missed at all since the crust is practically solid butter!

• knitbeast

• New York

• 2/12/2012

Lovely, lovely. Substitued my standard pate brisee crust and it was still just terrific. Perfect for winter.

• BerlinBaby

• Berlin, Germany

• 3/14/2010

Fabulous recipe! I made individual bitesize tartlets. They were amazing!

• Anonymous

• northeast

• 5/3/2009

This is such a quick and easy recipe. I make either one large pie or small tarts. I also use a premade crust which nobody ever knows the difference. When in a hurry why not? Perfect for Thanksgiving, holidays and winter.

• Anonymous

• Denver, Colorado

• 2/18/2009

These are quite good. I especially liked the dough and flavor that the bourbon gave the filling.

• Anonymous

• Pioneer, CA

• 2/9/2009

After making and tasting, I remain on the quest for the (to me) perfect pecan pie. Perhaps I am an inadequate baker, but I was unable to get the filling to gel to the extent I find it in restaurant pies. Restaurant pies, at $4.50+ a slice, are my ideal here. Flavor was delicious (a real bourbon kick)... it's the texture I seek.

• maxelope

• San Francisco, California

• 1/4/2009

I agree - best ever. I made it easy by using Pet Ritz pie crust (large 9 1/2"). Just fill bottom of pan w pecan halves - about 1 1/2-2 cups. Mine a bit runny - will add 1 Tbl of flour next time. Otherwise don't change a thing! Husband had to have 2 pieces and also said best ever!!

• Anonymous

• A cook from Madison, Ms

• 9/16/2008

One of the best pecan tarts I've ever eaten (and I've eaten a LOT)! I wanted to make one large tart only and so I cut the crust recipe by a third and made the full filling recipe. There was still so much it made a full 12" tart and a 9" (next time, I'll just cut the whole recipe in half with the exception of the pecans; you need at least two cups in the 12" tart). I baked for about 45 mins. It was outstanding. Everyone at our 6- person dinner party had seconds and we polished off the whole thing in one sitting.

• Anonymous

• Montreal

• 1/14/2008