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Perfect Gluten-Free Derby Pecan Tarts Recipe with Easy Bourbon Caramel Filling

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These gluten-free Derby pecan tarts feature a tender, flaky crust filled with rich bourbon caramel and topped with toasted pecans. A Southern classic made approachable and indulgent for anyone craving that nostalgic flavor.

Ingredients

Scale
  • 1 1/4 cups gluten-free all-purpose flour blend
  • 1/4 cup almond flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon xanthan gum (if your blend doesn’t include it)
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, cold and cubed
  • 1 large egg, room temperature
  • 2 tablespoons cold water (adjust as needed)
  • 1 cup packed light brown sugar
  • 1/2 cup unsalted butter
  • 1/4 cup heavy cream, warmed
  • 2 tablespoons bourbon
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon sea salt
  • 1 cup pecan halves, toasted lightly

Instructions

  1. In a bowl or food processor, combine gluten-free flour blend, almond flour, sugar, xanthan gum, and salt. Pulse or whisk to mix well.
  2. Cut in the cold, cubed butter until the mixture resembles coarse crumbs (pea-sized pieces).
  3. Beat the egg lightly and mix it with cold water. Add to the flour-butter mixture and stir just until the dough starts to come together. Add extra water if too dry.
  4. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  5. Preheat oven to 350°F (175°C). Lightly grease tart pans or muffin tin.
  6. Roll dough on a lightly floured surface to about 1/8 inch thickness. Cut circles slightly larger than tart pans and press dough into pans, trimming excess.
  7. Place parchment paper over tart shells and fill with pie weights or dried beans. Bake for 12 minutes, remove weights, then bake 5 more minutes until golden.
  8. In a saucepan, melt butter over medium heat. Stir in brown sugar and cook for about 3 minutes until sugar dissolves and mixture bubbles.
  9. Slowly whisk in warm heavy cream, bourbon, and vanilla extract. Bring to a gentle boil and cook 2-3 minutes until caramel thickens slightly. Remove from heat and stir in sea salt.
  10. Pour about 3 tablespoons caramel filling into each warm tart shell. Top with toasted pecan halves, pressing lightly into caramel.
  11. Return tarts to oven and bake 10-12 minutes until filling is bubbly and pecans toasted further.
  12. Let tarts cool in pans for 15 minutes, then transfer to wire rack to cool completely before serving.

Notes

Keep dough chilled to maintain flakiness. Stir caramel constantly to prevent burning. Use a timer to avoid over-toasting pecans. If caramel is too runny, bake tarts a few more minutes. For vegan version, substitute butter with vegan margarine, heavy cream with coconut cream, and egg with flax egg.

Nutrition

Keywords: gluten-free, pecan tarts, bourbon caramel, Southern dessert, gluten-free dessert, pecan recipe, bourbon recipe, easy tarts

Find it online: https://sunnysavory.com/perfect-gluten-free-derby-pecan-tarts-recipe-with-easy-bourbon-caramel-filling/