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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
  • 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.