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Perfect Bourbon Pecan Tarts Recipe with Easy Mint Julep Mocktail Pairing

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These bourbon pecan tarts feature a flaky buttery crust and a rich, bourbon-infused pecan filling, paired perfectly with a refreshing mint julep mocktail. Ideal for entertaining or a special treat any day.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 3–4 tablespoons ice water
  • 1 cup (120g) pecans, chopped roughly
  • 1/2 cup (120ml) light corn syrup
  • 1/2 cup (100g) packed brown sugar
  • 4 tablespoons (57g) unsalted butter, melted
  • 1 large egg, room temperature
  • 2 tablespoons (30ml) bourbon (optional but recommended)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • About 10 fresh mint leaves (for muddling plus garnish)
  • 2 tablespoons simple syrup
  • 1 tablespoon (15ml) fresh lime juice
  • 1/2 cup (120ml) club soda or sparkling water
  • Crushed ice as needed

Instructions

  1. Make the Tart Dough (15 minutes prep + chilling): In a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and cut into flour until mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, stirring gently, until dough just comes together. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Preheat oven to 350°F (175°C).
  3. Prepare the Filling: In a large bowl, whisk together light corn syrup, brown sugar, melted butter, egg, bourbon, vanilla extract, and a pinch of salt until smooth and glossy. Stir in chopped pecans.
  4. Roll Out Dough and Form Shells: Lightly flour surface and roll out chilled dough to about 1/8-inch (3mm) thick. Cut rounds slightly larger than tart pans or muffin cups. Press dough into pans, trimming edges. Prick bottom with fork if dough shrinks during baking.
  5. Fill and Bake: Spoon filling evenly into each tart shell, filling about 3/4 full. Bake for 25-30 minutes until filling is set and crust is golden. Cover edges with foil if browning too fast.
  6. Cool Tarts: Remove from oven and cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  7. Prepare the Mint Julep Mocktail (5 minutes): Muddle mint leaves with simple syrup and lime juice in a glass. Fill glass with crushed ice, top with club soda or sparkling water, and stir gently. Garnish with mint leaves.
  8. Serve: Plate warm or room-temperature tarts alongside the mint julep mocktail.

Notes

Keep butter cold to ensure flaky crust. Avoid overmixing filling to prevent cracks. Cover tart edges with foil if browning too fast. Blind bake crust for 10 minutes if soggy crust occurs. Toast pecans lightly for added aroma. For gluten-free crust, use almond flour; for dairy-free, substitute butter with plant-based spread. Bourbon can be omitted or replaced with vanilla extract or apple cider vinegar for non-alcoholic version.

Nutrition

Keywords: bourbon pecan tarts, pecan tart recipe, bourbon dessert, mint julep mocktail, Southern dessert, easy pecan tarts, summer dessert

Find it online: https://grubella.com/perfect-bourbon-pecan-tarts-recipe-with-easy-mint-julep-mocktail-pairing/