American Pecan Tarts

• wheat flour↗300 г g
• melted butter150 г g
• granulated sugar50 г g
• pecan halves↗175 г g

  halves

• large eggs↗4
• golden syrup↗85 г g

  ≈ 2 tbsp

• vanilla extract↗1 ч. л. tsp

  essence

• bourbon↗2 ст. л. tbsp
• white sugar↗85 г g

  melted

• whipping cream150 мл ml

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C (convection 170 °C, gas 5). In a large bowl quickly combine the wheat flour, melted butter and granulated sugar until you obtain a uniform crumb. Press it into the bottom and sides of six 10 cm tart tins with a fluted edge. Transfer the tins to a baking sheet.

2. 2

   Divide the pecans: set aside 36 halves, coarsely chop the rest. In a large bowl whisk together the eggs, sugar, golden syrup, vanilla extract, bourbon, melted butter and the chopped pecans. Distribute the mixture evenly into the prepared tins, then top each with six pecan halves. Bake for 20‑25 minutes until the top is golden and the filling sets. After baking let the tarts cool – the filling will rise while baking and settle while cooling. The tarts can be made up to 2 days ahead and frozen for up to 2 months.

3. 3

   If you want to highlight the bourbon flavor, serve the warm tarts with chilled bourbon cream. For the cream, whisk the whipping cream with golden syrup and bourbon until soft‑stiff, pour into an airtight container and freeze for up to 1 month. Serve the cream straight from the container like ice cream, or let it soften for 15 minutes for a softer texture.