2000s Recipes + Menus
Bourbon Pecan Tarts
Serves8 (or 9)
- Active Time:35 min
- Start to Finish:1 1/2 hr
January 2008
More nuts than filling and a seriously buttery crust make for a beguilingly sweet finish.
For cookie crust
- 4 sticks unsalted butter, diced
- 4 cups unbleached all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
For filling
- 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
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Equipment:
a stand mixer fitted with paddle attachment; 9 (4 1/2-inch) fluted tart pans with removable bottoms
Make crust:
-
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:
-
Whisk together eggs, sugar, butter, corn syrups, bourbon, vanilla, and salt.
-
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.
Cooks' notes: Tarts can be made 2 days ahead and kept in an airtight container at room temperature.
- Keywords
- dessert,
- baking,
- vegetarian,
- scott peacock
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