Bourbon Pecan Tarts

prep time: 10
cook time: 39


  • cookie crust:
  • 1 quart unbleached all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • filling:
  • 3 large eggs
  • 1 cup sugar
  • 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


Make crust:

Put a baking sheet on middle rack of oven and preheat to 375 degrees. Mix crust ingredients in mixer at low speed until a dough forms, 6 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, 33 minutes. Cool on racks completely before removing sides of pans. Tarts can be made 2 days ahead and kept in an airtight container at room temperature.