Spicy Maple-Bourbon Pecan Tartlets

Instructions

1. 1

   Prepare the tartlet dough: In a large bowl, combine flour and granulated sugar. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

   ~10 min
2. 2

   Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.

   ~3 min
3. 3

   Divide the dough into 12 equal portions. Press each portion evenly into the bottom and up the sides of a muffin tin cavity.

   ~7 min
4. 4

   Chill the dough-lined muffin tin in the refrigerator for at least 30 minutes.

   ~30 min
5. 5

   Preheat oven to 375°F (190°C).

6. 6

   Blind bake the tartlet shells: Line each shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights, then bake for another 5 minutes until lightly golden.

   ~20 min
7. 7

   While shells bake, prepare the filling: In a saucepan over medium heat, combine maple syrup and brown sugar. Stir until sugar is dissolved.

   ~5 min
8. 8

   Remove from heat and stir in bourbon, beaten eggs, vanilla extract, cinnamon, cayenne pepper, and salt.

   ~2 min
9. 9

   Stir in the toasted chopped pecans.

   ~1 min
10. 10

    Pour the pecan filling evenly into the partially baked tartlet shells.

    ~2 min
11. 11

    Bake for 20-25 minutes, or until the filling is set and the edges of the tartlets are golden brown.

    ~25 min
12. 12

    Let the tartlets cool in the muffin tin for 10 minutes before carefully removing them to a wire rack to cool completely.

    ~10 min