Bourbon Pecan Tarts

• 4 sticks unsalted butter, dicedbutter
• 4 cups unbleached all-purpose flourunbleached-all-purpose-flour
• 1/2 cup sugarsugar
• 1/2 teaspoon saltsalt
• 3 large eggsegg
• 1 cup sugarsugar
• 1/3 cup unsalted butter, meltedbutter
• 1/2 cup dark corn syrupdark-corn-syrup
• 1/2 cup light corn syrup
• 3 tablespoons bourbonbourbon
• 2 teaspoons pure vanilla extractvanilla
• 1/2 teaspoon kosher saltsalt
• 3 cups pecan halvespecan
• Equipment: a stand mixer fitted with paddle attachment; 9 (4 1/2-inch) fluted tart pans with removable bottoms

1. 01Put 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.
2. 02Whisk together eggs, sugar, butter, corn syrups, bourbon, vanilla, and salt.

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