Pecan Pie Tart

• FOR THE CRUST:
• 2 cups All-purpose Flour
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 3/4 cups Cold Unsalted Butter Cut Into Pieces
• 4 Tablespoons Ice Water
• 1 Tablespoon Vanilla Bean Paste
• FOR THE FILLING:
• 4 Tablespoons Unsalted Butter, melted
• 2 Large Eggs
• 1 cup Light Corn Syrup
• 1 cup Loosely Packed Brown Sugar
• 1 Tablespoon Bourbon
• 2 teaspoons Vanilla Extract
• 1 cup Coarsely Chopped Pecans
• 1 cup Whole Pecans

1. For the crust:
2. Place flour, sugar and salt in the bowl of your food processor and pulse to blend. Add cold butter and blend until coarse crumbs remain; you want the butter in little pieces. Stream in ice water and vanilla bean paste, blending until dough starts to come together. Use your hands to remove the dough and form it into a ball. Press it down slightly into a disk and wrap in plastic wrap. Chill for 30 minutes.
3. For the filling:
4. While dough is chilling, whisk together butter, eggs, corn syrup, sugar, bourbon and vanilla extract until smooth. Stir in chopped pecans.
5. Preheat oven to 350u0b0F. Line a baking sheet with parchment paper.
6. Take the dough out of the fridge and roll it into a large circle, about 1/4-inch thick. Press the dough into the tart pan, removing excess edges. Pour pecan filling into the tart. Place whole pecans on top of filling. Place tart pan on the baking sheet. Bake for 45-55 minutes, or until filling is set.
7. Remove the tart from the oven and let cool completely. You can definitely make this a day ahead of time. Slice into wedges when you're ready to serve!
8. Recipe for filling lightly adapted from Saveur.

allpurpose, sugar, salt, ube, water, vanilla bean paste, filling, unsalted butter, eggs, syrup, brown sugar, bourbon, vanilla, pecans, pecans

Taken from tastykitchen.com/recipes/holidays/pecan-pie-tart/ (may not work)