|Bourbon Pecan Tarts|
|Bourbon Pecan Tart Pastry|
You start with butter, cream cheese, and flour to make an easy pastry. Just place the balls of pastry in a mini-muffin/tart pan and hollow them out. I use a wooden pastry tool because it makes them all uniform and goes a lot faster. Just roll it in flour so it doesn't stick, and hollow them all out.
Fill the cups of pastry with the filling and bake them. It's pretty much that simple. Just remember when choosing your bourbon that you want to choose one that's sweet to blend with the flavor well, but not overly sweet. Including the bourbon gives it a more complex flavor. Knob Creek is one of my favorites. It's a spirit that's smooth and sweet without being overpowering.
8 tablespoons butter (one stick), softened
3 oz. cream cheese, softened
1 cup flour
1 large egg
3/4 cup brown sugar
1/2 cup chopped pecans
1 tablespoon butter, melted
Preheat oven to 325°.
Beat softened butter and cream cheese together until well-mixed. Add flour, continuing to mix.
Add a full tablespoon of pastry to ungreased mini-muffin or tart cups. Use wooden pastry tool to hollow out pastry ball and line sides of cups.
Beat the egg, then mix in the brown sugar, melted butter, and chopped pecans.
Fill each pastry with a little over a teaspoon of the filling - it will expand well.
Bake for about 30 minutes or until filling has puffed up and pastry turns golden-brown.
Cool slightly in cups enough to set, but then remove to place on a cookie rack to cool completely.