Active Time

　　35 min

　　Total Time

　　1 1/2 hr

　　More nuts than filling and a seriously buttery crust make for a beguilingly sweet finish.

　　

Ingredients

Makes 8 (or 9) servings

　　

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

　　

Make crust:

Step 1

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:

Step 2

Whisk together eggs, sugar, butter, corn syrups, bourbon, vanilla, and salt.

　　

Step 3

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.