BOURBON PECAN TARTS

Bourbon Pecan Tarts image

Provided by Scott Peacock

Yield Makes 8 (or 9) servings

Number Of Ingredients 16

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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

Steps:

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.