adapted from Bon Appetit - November 2009

Crust:

2 1/4 cups all purpose flour

1/4 cup sugar

1/4 teaspoon salt

1 cup unsalted butter, cold and cut into 1/4 inch cubes

1/4 cup (or more) ice water

Filling:

3 eggs

1/2 cup brown sugar

3/4 cup dark corn syrup

3 tablespoons unsalted butter, melted

2 tablespoons bourbon

2 teaspoons vanilla extract

1/4 teaspoon salt

2 cups pecan halves

For Pie Crust: 

(recipe makes enough dough for 2 crusts)

Combine the flour, sugar, and salt in the bowl of a mixer.  Blend on low until combined.  Add butter - mix until crumbly.  Sprinkle with 1/4 cup water - mix until dough clings to paddle.  Add more water by the tablespoon if the mixture is dry.  (I needed to add 2 additional tablespoons) Gather the dough together.  Divide dough in half.  Flatten each into a disc.  Wrap in plastic wrap and chill completely. 

Preheat oven to 375.

Roll out the dough so that it will fit in your 10-inch round tart pan.  Flour both the surface of your board and the rolling pin to prevent sticking.  Press the crust into the pan - trimming the overhang.  Chill crust for 30 minutes in the tart pan.

Line the chilled crust with foil.  Fill the crust with dried beans or pie weights.  Bake until crust is set, pale and golden - about 3o minutes.  Remove foil and beans.  Bake until crust is golden brown - about 10 minutes.  Place tart pan with crust on a baking sheet.

Using a mixer, beat the eggs and sugar.  Beat in corn syrup.  Add bourbon, butter, vanilla and salt.  Beat until blended.  Stir in pecans.  Pour filling into hot crust.  Bake until the filling is set - about 30 minutes.  Cool tart on rack for 1 hour, then remove sides.  Serve at room temperature or slightly warm.