Bourbon Pecan Tart

6-8 people

• 1 tart pastry shell
• 2 eggs
• 3/4 Cups dark brown sugar
• 1 Cup dark corn syrup
• 1/2 teaspoon salt
• 2-3 T Bourbon
• 2 T butter
• 1 t vanilla extract
• 2 Cups pecan pieces
• Chantilly cream

Tart Pastry:

• 2 Cups flour plus more if needed
• 1/4 Cup sugar
• 1/2 t salt
• 1/2 pound butter cut into pieces
• 1/4 Cup cold water 

Combine flour, sugar,salt in a bowl.Mix the butter quickly into the flour by hand or with the paddle attachment of a mixer until the butter is in small crumbly pieces. Add the water and blend together, gathering the mass into a ball.Wrap in plastic wrap and refrigerate untill needed.
Place the pastry on a lightly floured table.If the dough is too hard and cold beat it gently whe a rolling pin to soften it.Shape into a flattened circle. Dust the top with flour, turn over and dust again, Rollinto a 9-10 inch circle.

Heat the oven to 350°F
Bake the tart shell for 10 minutes.Press any bubbles in the pastrydown with a spoon and push up the sides if necessary.Cool untill golden, about 5 more minutes.Let cool completely.
Mix the eggs and brown sugar together.Add the corn yyrup, salt, Bourbon, butter and vanilla and mix together.Stir in the pecan pieces. Pour into the baked shell ( do not overfill).Bake untill the pecan filling rises and sts, 20-25 minutes.Serve warm with the chantilly cream.