Bourbon‑Pecan Tassies: A Southern Classic with a Boozy Twist

Bourbon-Pecan Tassies are miniature pecan tarts baked in muffin cups, blending the rich, buttery tradition of Southern pecan pie with the warm, smoky depth of bourbon. These bite-sized delights have become a staple at holiday gatherings, Southern-style brunches, and dessert tables across America. With their flaky pastry crusts, gooey filling, and generous helping of toasted pecans, they offer a luxurious yet homey flavor profile that captures the essence of comfort food elevated by sophistication.

The History of Bourbon-Pecan Tassies

The origins of the Pecan Tassie trace back to early American Southern cuisine, where pecans—native to the southern United States and northern Mexico—were readily available and frequently used in desserts. The term “tassie” is derived from the Scottish word for a small cup or tart, often filled with fruit or custard. Early versions of Pecan Tassies began appearing in community cookbooks and church fundraisers throughout the American South in the mid-20th century.

Originally inspired by pecan pie, cooks sought ways to serve the beloved dessert in smaller, more elegant portions. Miniature tart shells made in muffin tins became the perfect solution. Over time, bakers began experimenting with the filling, adding ingredients like cream cheese for richness and structure, and eventually, bourbon for depth and complexity. The addition of bourbon not only enhanced the nutty sweetness of the pecans but also introduced a smooth, oaky warmth that complemented the sugary filling perfectly.

By the 1980s and 1990s, Bourbon-Pecan Tassies had gained popularity in culinary magazines and were featured in Southern Living and similar publications. They became especially favored during Thanksgiving and Christmas, often served alongside coffee or as part of a dessert tray. Today, they’re celebrated not just for their taste, but for their nostalgic charm and the way they bring people together around the table.

Ingredients Breakdown: What Makes Them Irresistible?

Pastry Dough: Most recipes use store-bought or homemade shortcrust pastry. The key is a high-fat content (from butter or shortening) to ensure flakiness and tenderness.
Cream Cheese: Adds body and richness to the filling while helping it set properly without cracking—a common issue in traditional pecan pies.
Brown Sugar: Provides deep molasses notes and moisture, contributing to the chewy texture of the filling.
Granulated Sugar: Balances sweetness and aids in caramelization.
Eggs: Act as a binder and help create a custard-like consistency when baked.
Bourbon: The star ingredient. High-quality bourbon adds vanilla, oak, and caramel undertones that elevate the entire dessert. It should be used thoughtfully—too little and you won’t taste it; too much and it can overpower.
Vanilla Extract: Enhances overall flavor and rounds out the sweetness.
Salt: A pinch enhances all other flavors and prevents the tarts from tasting flat.
Pecans: Preferably toasted for maximum flavor. Chopped pecans go into the filling, while whole or halved ones are often placed on top for presentation.
Butter: Melted butter enriches the filling and gives it a silky mouthfeel.

Step-by-Step Recipe: How to Make Perfect Bourbon-Pecan Tassies

Ingredients

1 package (14 oz) refrigerated pie crusts (or 1 batch homemade pâte brisée)
4 oz (½ cup) full-fat cream cheese, softened
¼ cup granulated sugar
¼ cup packed light brown sugar
1 large egg
2 tablespoons bourbon (preferably small-batch, aged bourbon)
1 teaspoon pure vanilla extract
¼ teaspoon salt
3 tablespoons unsalted butter, melted and slightly cooled
¾ cup chopped pecans (plus 24 pecan halves for topping)

Directions

Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 24-cup mini muffin tin or use paper liners for easier removal.
Prepare Crusts: Unroll the pie crusts and cut them into circles using a 3-inch round cutter. You’ll need one circle per tart. Gently press each circle into the bottom and sides of the muffin cups, ensuring there are no air pockets. If the dough cracks, patch it with scraps. Chill the formed shells in the freezer for 10 minutes to prevent shrinkage.
Blind Bake (Optional but Recommended): Line the chilled crusts with parchment paper and fill with pie weights or dried beans. Bake for 8–10 minutes until the edges are just beginning to turn golden. Remove weights and parchment, then bake an additional 2–3 minutes if needed. Let cool slightly while preparing the filling. This step helps prevent soggy bottoms.
Make the Filling: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add both sugars and beat until creamy. Scrape down the sides, then add the egg, bourbon, vanilla, and salt. Mix until fully incorporated. Stir in the melted butter by hand, followed by the chopped pecans. Do not overmix once nuts are added.
Fill the Shells: Spoon about 1 tablespoon of filling into each pre-baked crust, filling to just below the rim (they puff slightly during baking). Place a pecan half on top of each tart for a classic look.
Bake: Place the muffin tin in the center of the oven and bake for 20–25 minutes, or until the filling is set and lightly golden on top. A toothpick inserted near the center should come out mostly clean (a slight stickiness is okay due to the sugar content).
Cool Completely: Allow the tassies to cool in the pan for 10 minutes, then carefully transfer them to a wire rack. Cooling is crucial—they firm up as they cool and are easiest to remove when slightly warm but not hot.
Serve or Store: Serve at room temperature. Optionally dust with powdered sugar or drizzle with extra bourbon caramel sauce before serving.

Expert Tips for Success

Toasting Pecans: Toasting the chopped pecans before adding them to the filling enhances their nutty aroma. Spread them on a baking sheet and toast at 350°F for 6–8 minutes, watching closely to avoid burning.
Bourbon Choice Matters: Use a bourbon you’d enjoy sipping—avoid harsh or artificially flavored varieties. Maker’s Mark, Buffalo Trace, or Woodford Reserve work beautifully.
Avoid Overfilling: Too much filling leads to overflow and messy cleanup. Stick to one tablespoon per cup.
Chill the Dough: Keeping the dough cold before baking ensures flaky layers. Warm dough melts quickly and may absorb into the pan.
Don’t Skip Pre-Baking: While some recipes skip blind baking, doing so reduces the risk of a soggy crust, especially important given the wet filling.
Cooling Time Is Key: Resist the urge to remove tassies too early. They need time to set; otherwise, they may collapse or break apart.
Uniformity: Use a cookie scoop or tablespoon measure to ensure even filling distribution and consistent bake times.

Variations and Customizations

Bourbon-Pecan Tassies are wonderfully adaptable. Here are several creative twists to personalize your batch:

Gluten-Free Version: Use gluten-free pie crusts or make your own with almond flour, rice flour, and xanthan gum. Ensure all other ingredients are certified gluten-free.
Dairy-Free Option: Substitute cream cheese with vegan cream cheese (e.g., Kite Hill or Miyoko’s), and use plant-based butter. Coconut oil can replace butter in the filling, though it alters the flavor slightly.
Mini Mason Jar Presentation: Skip the tart shells entirely and bake the filling in small oven-safe jars for a rustic, portable treat.
Chocolate Swirl: Melt 2 oz of dark chocolate and swirl into the filling before baking for a decadent twist.
Maple Bourbon Tassies: Replace brown sugar with pure maple syrup and reduce bourbon slightly. Adds earthy sweetness and autumnal flair.
Spiced Tassies: Add ¼ teaspoon ground cinnamon, a pinch of nutmeg, and a dash of cayenne for a warm, spicy kick.
Boozy Upgrades: Try substituting part of the bourbon with dark rum or whiskey liqueur like Southern Comfort for layered complexity.
Nut Variations: Swap pecans with walnuts, hazelnuts, or even macadamia nuts for different textures and flavors.
Crust Alternatives: Press a mixture of crushed graham crackers, butter, and sugar into the tins for a cheesecake-inspired base.

Health Considerations and Nutritional Value

While undeniably delicious, Bourbon-Pecan Tassies are rich in calories, sugar, and fat. Here’s a general nutritional breakdown per serving (1 tassie, assuming 24 pieces per batch):

Calories: ~180–220 kcal
Fat: 12–15g (mostly from butter, cream cheese, and pecans)
Saturated Fat: ~6g
Carbohydrates: 18–22g
Sugars: 12–15g (naturally occurring and added)
Protein: ~2g
Sodium: ~80–100mg

Health Notes:

Pecans are rich in heart-healthy monounsaturated fats, fiber, and antioxidants such as vitamin E and ellagic acid.
Bourbon, in moderation, contains polyphenols that may support cardiovascular health, though this benefit is minimal in dessert quantities.
The high sugar and refined carbohydrate content means these are best enjoyed occasionally, especially for individuals managing diabetes or insulin sensitivity.
Portion control is essential—these are meant to be treats, not everyday snacks.
For lighter versions, consider reducing sugar by 25%, using egg whites only, or incorporating natural sweeteners like monk fruit (though texture may change).

Frequently Asked Questions (FAQ)

Can I make Bourbon-Pecan Tassies ahead of time?
Yes! You can prepare the tassies up to 3 days in advance. Store them in an airtight container at room temperature. For longer storage, freeze for up to 2 months and thaw at room temperature before serving.

Can I freeze the unbaked tassies?
Absolutely. Assemble the tassies (filled but unbaked), cover the pan tightly with plastic wrap and foil, and freeze. When ready, bake straight from frozen—add 5–8 minutes to the baking time.

Why did my filling crack?
Cracking usually occurs due to overbaking or rapid cooling. Avoid opening the oven door during baking, and let the tassies cool gradually in the turned-off oven with the door ajar if possible.

Can I use a different alcohol?
Yes. Rum, brandy, or even amaretto can be substituted, though the flavor profile will shift. Avoid strongly flavored liqueurs unless you want them to dominate.

Are Bourbon-Pecan Tassies kid-friendly?
The alcohol content cooks off partially during baking, but traces remain. For children, omit the bourbon or replace it with bourbon extract (½ tsp) mixed with water or apple juice.

How do I get clean edges when removing tassies from the pan?
Use a thin butter knife or offset spatula to gently loosen the edges after the initial 10-minute cooldown. Lining with paper liners also simplifies removal.

Can I use whole pecans instead of chopped?
Chopped pecans integrate better into the filling. Whole pecans may sink or create uneven texture, though placing halves on top for garnish is recommended.

What if I don’t have a mini muffin tin?
You can use a regular muffin tin to make larger tassies (about 12 total). Increase baking time to 28–32 minutes and adjust filling quantity accordingly.

Summary

Bourbon-Pecan Tassies are elegant, bite-sized indulgences that combine flaky pastry, creamy filling, toasted pecans, and the smooth warmth of bourbon for a truly unforgettable dessert experience. Perfect for holidays, dinner parties, or as homemade gifts, they capture the soul of Southern baking with a spirited twist.