Pastry: In large bowl, whisk flour with salt; cut in butter with pastry blender or fingertips until mixture resembles coarse meal. Stir in ice water, stirring just until dough comes together (do not overwork). Divide dough in half; shape into disks, wrap in plastic wrap and refrigerate for at least 1 hour.
On lightly floured work surface, roll out dough to 1/8-inch thickness. Using 4-inch round cutter, cut into 12 rounds, rerolling scraps as needed. Fit each round into muffin cup; freeze for 15 minutes.
Filling: Preheat oven to 425ºF; set rack to lowest position. In bowl, whisk together eggs, brown sugar, corn syrup, melted butter, bourbon and salt. Sprinkle nuts into bottom of tart shells. Fill tart shells with filling, about three-quarters full. Place muffin tin on baking sheet lined with parchment paper or foil to catch drips.
Bake for 5 minutes. Reduce heat to 400ºF; bake for 25 to 30 minutes or until filling is puffed and bubbly and pastry is golden brown.
Transfer muffin tin to rack; let stand for 5 minutes. Run knife around tarts to loosen. Carefully slide metal spatula under tarts to remove; transfer to racks. Let cool completely.
Substitute whiskey for bourbon if desired.
These tarts are just as delicious made with Fisher® chopped walnuts instead of pecans.