Bourbon Pecan Tarts
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 (or 9) servings
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup sugar
- 4 cups unbleached all-purpose flour
- 1/2 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- 1/2 cup sugar
- 1/2 cup light corn syrup
- 1/2 cup dark corn syrup
- 3 cups pecan halves
- 3 tablespoons bourbon
- 1/3 cup unsalted butter, melted
- Carbohydrate 123 g(41%)
- Cholesterol 212 mg(71%)
- Fat 83 g(127%)
- Fiber 5 g(21%)
- Protein 13 g(26%)
- Saturated Fat 37 g(184%)
- Sodium 344 mg(14%)
- Calories 1264
PreparationMake 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' note:Tarts can be made 2 days ahead and kept in an airtight container at room temperature.
PreparationMake 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' note:Tarts can be made 2 days ahead and kept in an airtight container at room temperature.
