Introduction
Bourbon-pecan tassies are a delectable twist on the classic pecan tassie, blending the rich, buttery flavor of pecans with the warm, smoky notes of bourbon whiskey. These bite-sized delights are perfect for holiday gatherings, dinner parties, or as a special treat to enjoy with coffee or dessert wine. Their flaky crust and gooey, nutty filling make them a favorite among dessert lovers, and the addition of bourbon adds a sophisticated depth that elevates the entire experience.
The History
Tassies themselves are a variation of the traditional tart, believed to have roots in Scottish cuisine before making their way to the United States. The name “tassie” is derived from the Scottish word for a small cup or vessel, often used to serve wine or spirits. Over time, American bakers adapted the tassie into a miniature tart, often filled with custard, chocolate, or nuts. Pecan tassies became especially popular in the South, where pecans are abundant and a staple in regional cooking. The introduction of bourbon into the filling is a modern innovation, reflecting the growing appreciation for bourbon as both a spirit and a culinary ingredient, particularly in Southern states like Kentucky and Tennessee.
Ingredients Breakdown
This recipe features a combination of pantry staples and premium ingredients that work together to create a rich, flavorful dessert:
- All-purpose flour – forms the base of the flaky crust.
- Cornmeal – adds a slight crunch and texture to the crust.
- Salt – enhances flavor and balances sweetness.
- Butter – contributes richness and flakiness to the crust.
- Cold water – helps bind the dough without making it tough.
- Dark corn syrup – provides a deep, caramel-like sweetness to the filling.
- Granulated sugar – balances the syrup and adds sweetness.
- Eggs – act as a binder and give structure to the filling.
- Bourbon whiskey – adds warmth and complexity to the flavor profile.
- Vanilla extract – enhances overall flavor and adds depth.
- Chopped pecans – deliver crunch and the classic Southern flavor.
Step-by-Step Recipe
- Prepare the crust: In a large bowl, combine flour, cornmeal, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add cold water gradually and mix until the dough comes together.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Preheat oven: Set oven to 350°F (175°C) and prepare a mini muffin tin by greasing each cup lightly.
- Roll and press dough: Roll out the chilled dough thinly and cut into small circles. Press each circle into the muffin cups to form the crusts.
- Bake crusts: Blind bake the crusts for 10–12 minutes until lightly golden. Let cool slightly.
- Make the filling: In a bowl, whisk together corn syrup, sugar, eggs, bourbon, and vanilla extract until smooth.
- Add pecans: Stir in chopped pecans to evenly distribute them throughout the filling.
- Fill tassies: Spoon the filling into each baked crust, filling them to just below the rim.
- Bake again: Return to the oven and bake for an additional 15–18 minutes, until the filling is set and lightly golden on top.
- Cool and serve: Let the tassies cool completely before removing from the tin. Serve and enjoy!
Tips
- Use a food processor to make quick work of cutting the butter into the flour mixture for a consistently flaky crust.
- Don’t skip chilling the dough—it helps prevent shrinking during baking.
- To avoid a soggy bottom crust, consider blind baking the crusts before adding the filling.
- Use room temperature eggs when making the filling to ensure a smooth mixture without lumps.
- For a more intense bourbon flavor, use a high-quality, small-batch bourbon.
- Let the tassies cool completely before storing to prevent condensation and sogginess.
- If freezing, place unbaked filled tassies on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.
Variations and Customizations
- Almond tassies: Substitute pecans with almonds and use almond extract instead of vanilla for a different nutty flavor.
- Chocolate bourbon tassies: Add 1–2 tablespoons of cocoa powder to the filling mixture for a chocolate twist.
- Maple bourbon tassies: Replace part of the corn syrup with maple syrup for a more earthy sweetness.
- Spiced bourbon tassies: Add a pinch of cinnamon or nutmeg to the filling for a warm, spiced flavor.
- Gluten-free option: Use gluten-free flour and cornmeal to make the crust, and ensure all other ingredients are certified gluten-free.
- Mini tartlet pans: For a more elegant presentation, use individual mini tartlet pans instead of a muffin tin.
- Crustless version: Skip the crust altogether and bake the filling in greased muffin cups lined with pecans for a crunchy exterior.
Health Considerations and Nutritional Value
While bourbon-pecan tassies are a rich dessert, they do offer some nutritional benefits from their ingredients:
- Pecans are rich in healthy fats, fiber, and essential minerals like magnesium and zinc.
- Eggs provide high-quality protein and essential vitamins like B12 and D.
- Dark corn syrup contains more minerals than regular corn syrup but is still a form of added sugar and should be consumed in moderation.
- Bourbon contains no carbohydrates or fats, but it does add alcohol and some flavor compounds that may not be suitable for all diets.
Due to their high sugar and fat content, these tassies are best enjoyed as an occasional treat rather than a daily indulgence. Those watching their sugar intake or managing diabetes should be cautious with portion sizes or consider alternative sweeteners.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup cornmeal
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 3–4 tablespoons ice water
- 1/2 cup dark corn syrup
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon bourbon whiskey
- 1/2 teaspoon vanilla extract
- 3/4 cup chopped pecans
Directions
- In a large bowl, combine flour, cornmeal, and salt.
- Add cold butter and cut in using a pastry cutter or fork until mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350°F (175°C). Grease a mini muffin tin.
- Roll out the chilled dough on a lightly floured surface and cut into small circles.
- Press each circle into a muffin cup, shaping into a
