More nuts than filling and a seriously buttery crust make for a beguilingly sweet finish.
Cooks' note:
Tarts can be made 2 days ahead and kept in an airtight container at room temperature.
Recipe information
Total Time
1 1/2 hr
Yield
Makes 8 (or 9) servings
Ingredients
For cookie crust
4 sticks unsalted butter, diced
4 cups unbleached all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
For cookie crust
3 large eggs
1 cup sugar
1/3 cup unsalted butter, melted
1/2 cup dark corn syrup
1/2 cup light corn syrup
3 tablespoons bourbon
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
3 cups pecan halves
Equipment: a stand mixer fitted with paddle attachment; 9 (4 1/2-inch) fluted tart pans with removable bottoms
Preparation
Make crust:
Step 1
Put a baking sheet on middle rack of oven and preheat to 375°F. Mix crust ingredients in mixer at low speed until a dough forms, 5 to 7 minutes. Press 1/3 cup dough onto bottom and up side of each tart pan, making sides slightly thicker. Chill.
Make filling:
Step 2
Whisk together eggs, sugar, butter, corn syrups, bourbon, vanilla, and salt.
Step 3
Divide pecans among tarts, then add filling. Bake on hot baking sheet in oven until filling is just set and crust is golden-brown, 30 to 35 minutes. Cool on racks completely before removing sides of pans.
