• Preheat oven to 425.
• Partially bake pie crust for 8 minutes. Reduce oven to 400.
• Heat cream and sugar in small sauce pan, until it turns translucent.
• Add in bourbon and vanilla and simmer for a few minutes.
• Add in pecans. Turn heat off and allow to sit while oven is preheating, about 15 minutes and while pie shell is baking in oven.
• Pour cream and pecans into par-baked pie shell. Remember to reduce heat to 400 and bake for another 20-25 minutes.
• Check tart at 15 minutes, tamp down bubbles the cream forms and sprinkle in some dried cranberries if you want to.
• Cool completely before cutting.

Tart Dough Instructions

• Mix flour with sugar and salt.
• Add in butter and process in food processor to a slow count of 10. Add in egg and process until mixed. Add in water and process just enough until dough forms.
• Wrap dough in plastic and refrigerate at least one hour.
• Take out, roll out and put in tart shell. Poke fork holes and put back in refrigerator to chill until ready to use. It's best to pre-bake a very cold tart shell.