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
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.