More nuts than filling and a seriously buttery crust make for a beguilingly sweet finish.
Ingredients
4 sticks unsalted butter, diced
4 cups unbleached all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
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
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.
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.
