Bourbon Pecan Tarts

Get festive this fall with these tiny tarts. Get gourmet reviews with the mix of bourbon 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

Equipment

A stand mixer fitted with paddle attachment; 9 (4 1/2-inch) fluted tart pans with removable bottoms

Directions

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.