INGREDIENTS:
For the Pastry Dough
1¼ cups all-purpose flour
1½ tablespoons white sugar
¼ teaspoon salt
7 tablespoons unsalted cold butter, cut into ¼" pieces
1 large egg yolk
½ teaspoon vanilla extract
3½ tablespoons ice water
For the Filling
¾ cup packed light brown sugar
⅔ cup dark corn syrup
3 tablespoons flour
2 tablespoons bourbon
2 tablespoons molasses
1 tablespoon melted butter
¼ teaspoon salt
3 eggs
⅔ cup pecan halves
DIRECTIONS:
Prepare the crust:
1. In a large bowl, sift together the flour, sugar, and salt. Use a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs.
2. In a small bowl, whisk together the egg yolk, vanilla, and ice water. Pour into the flour mixture and use your hands to gently work the ingredients together into a ball of dough.*
3. Shape the dough into a disc and cover with plastic wrap. Chill in the fridge for one hour.
4. Let rest on counter for 10 minutes prior to using. Roll the dough out on a floured surface until ⅛" thick.**
5. Use a spatula to remove the dough from the floured surface and lay it over the tart pan. Use your fingers to shape the dough into the pan, pinching off any excess dough which falls over the sides of the pan. Use the excess dough to fill in any empty spaces in the pan.
6. Chill the prepared crust in the fridge for 10 minutes.
Prepare the filling:
1. Preheat your oven to 325 degrees Fahrenheit.
2. In a large bowl, whisk together all filling ingredients except for the pecans.
3. Fold the pecans into the mixture.
Bake:
1. Pour the prepared filling into the chilled tart crust.
2. Place an oven rack in the center position, and another rack directly underneath it.
3. Place the tart on the center rack and place a rimmed baking sheet below it on the bottom rack (to catch any drips).
4. Bake 45 minutes. Let cool on wire rack for 10 minutes.
Notes
*You may need to add more ice water if the dough is too crumbly to come together. Avoid overworking the dough.
** Try to roll the dough into the shape of the tart pan you are using.
Source: The Wanderlust Kitchen
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