Whiskey and Cream Pumpkin Tart with Pecan Butter Shortbread Crust
You can purchase pecan butter to save time, but homemade is easy to make and often tastes better than store-bought. Preheat oven to 350°F. Spread 1 lb. pecan halves or pieces in a shallow pan. Bake 10 to 12 minutes or until deep golden brown, stirring once. Let cool. Process in a food processor or blender 5 minutes or until smooth and creamy, scraping down sides of bowl as needed. Season to taste with kosher salt.
The tart is best the day it's made, within a few hours of cooling completely, but it will keep in the refrigerator overnight.
On a lightly floured surface, roll out remaining dough half to 1/4 inch thick. Jerrelle Guy cuts leaf shape cookies freehand using a sharp knife to top her pie, but you can use any shape 1 1/2- to 2-inch cookie cutters. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake in a 375°F oven 10 to 12 minutes or until light brown. Let cool on a wire rack.