HOLIDAYS
HOLIDAYSBourbon Pecan Tarts
Get festive this fall with these tiny tarts. Get gourmet reviews with the mix of bourban and pecan flavors.
Ingredients
- 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
Steps
- 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 375F. 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.
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