Start by rolling out your chilled buttery pastry dough. Line your tart tin and trim the overhanging edges. Prick the bottom with a fork for even air. Place it in the fridge for thirty minutes.

Cover the cold pastry with parchment and baking beans. Bake at 375 degrees for fifteen minutes until set. Remove the beans and bake for five more minutes. This prevents a soggy bottom on your pecan pie.

Place your whole pecan halves on a flat tray. Toast them in the oven for about five minutes. Watch them closely so they do not turn bitter. Toasted nuts have a much better flavor and crunch.

Combine the butter and brown sugar in a saucepan. Heat them gently until the sugar is fully dissolved. Let the mixture cool down for a few minutes. This prevents the eggs from scrambling in the heat.

Grab your large bowl for the eggs and syrup. Whisk in the vanilla, bourbon, and the cooled butter. Stir until the liquid looks very dark and glossy. Add the pinch of salt for a balanced taste.

Place the toasted pecans into the pre-baked pastry shell. You can arrange them in circles for a look. Or just pour them in for a rustic style. Ensure they are spread out in an even layer.

Pour the sweet syrup mixture over the pecans carefully. Bake at 350 degrees for about thirty-five minutes total. The center should have a very slight jiggle still. Let it cool completely before you try to slice.