- 1 3/4 cups all purpose flour
- 6 tablespoons sugar
- 14 tablespoons (1 3/4 sticks) chilled unsalted butter
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 2 large eggs
- 1/2 cup (packed) golden brown sugar
- 1/4 cup light corn syrup
- 1/4 cup mild-flavored (light) molasses
- 2 tablespoons unsalted butter, melted
- 2 tablespoons whiskey
- 1 tablespoon vanilla extract
- 1 1/2 cups coarsely chopped pecans, lightly toasted (about 5 ounces)
- Combine flour and sugar in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add egg yolk and vanilla and blend just until moist clumps form. Divide dough into 10 pieces. Press 1 piece onto bottom and up sides of each of ten 3 3/4-inch-diameter tartlet pans with removable bottom. Freeze 15 minutes. (Can be prepared 1 week ahead. Cover and keep frozen.)
- Position rack in bottom third of oven and preheat to 350°F. Whisk first 7 ingredients in large bowl to blend. Fold in chopped pecans.
- Divide filling among prepared crusts. Bake until filling is firm and crusts are golden, about 30 minutes. Cool slightly. Serve warm or at room temperature.