Pecan Pie Tart

For the crust:
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.

For the filling:
While dough is chilling, whisk together butter, eggs, corn syrup, sugar, bourbon and vanilla extract until smooth. Stir in chopped pecans.

Preheat oven to 350ºF. Line a baking sheet with parchment paper.

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.

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!

Recipe for filling lightly adapted from Saveur.