- Place flour, butter, and salt in the bowl of a food processor, pulse until texture of coarse breadcrumbs. Add 1/2 cup water, pulse to blend. Drizzle in the remaining water, pulsing until the mixture just starts to hold together. Remove from the processor and knead a few times until a dough is formed. Divide the dough into 2 equal pieces, form into disks, cover in plastic wrap, and refrigerate for at least one hour.
- On lightly floured work surface, roll out dough to a circle that is about 2-inches larger than a 1-inch deep, 11- or 12-inch wide tart pan with a removable bottom. Line the pan with the dough and crimp the edges. Repeat for remaining tart pan. Refrigerate the crust while preparing the filling.
Always practice safe food handling procedures
- Wash hands with soap and water before handling any food and after handling raw meat, poultry, seafood or eggs.
- Gently rub produce under cold running water. Scrub firm produce with a clean vegetable brush under running water.
- Wash all surfaces that come in contact with raw meat, poultry, seafood and eggs to avoid cross contamination.
- Preheat oven to 375°F; set rack to lowest position.
- Coarsely chop 2 cups of pecans. Combine with remaining 1 cup of pecan halves and set aside. In a medium bowl, whisk together brown sugar, corn syrup, eggs, melted butter, bourbon, and salt. Divide the chopped and halved nuts evenly into bottoms of 2 tart shells, fill each tart with half of the sugar mixture.
- Bake for 40-45 minutes or until filling is set; it will look puffed and bubbly, and pastry is golden brown.
- Let stand for 5 minutes. Remove outer rim of pan. Let cool completely.
- Tips: Substitute whisky, brandy or other alcohol if desired. These tarts are just as delicious made with Fisher® chopped walnuts instead of pecans.