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1
Using on/off turns, blend flour, butter, and salt in processor until mixture resembles coarse meal.
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2
Add 3 tablespoons ice water.
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3
Blend, using on/off turns, until moist clumps form, adding more ice water by teaspoonfuls if dry.
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4
Gather dough into ball; flatten into disk.
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5
Wrap in plastic and chill at least 1 hour and up to 1 day.
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6
Preheat oven to 425F.
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7
Roll out dough on lightly floured surface to 13-inch round.
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8
Transfer to 9-inch tart pan with removable bottom.
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9
Cut off all but 1/4 inch of overhang, leaving dough sides higher than pan sides.
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10
Freeze crust 15 minutes.
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11
Line crust with foil and dried beans.
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12
Bake until sides are set, about 20 minutes.
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13
Remove foil and beans.
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14
Bake crust until golden, piercing with fork if crust bubbles, about 15 minutes.
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15
Cool crust on rack.
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16
Reduce oven temperature to 325F.
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17
Whisk yolks, 4 tablespoons sugar, honey, bourbon, vanilla, and salt in large bowl until thick.
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18
Beat in flour and baking soda, then dates and pecans.
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19
Whisk egg whites in medium bowl until soft peaks form.
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20
Add 2 tablespoons sugar; beat until stiff but not dry.
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21
Fold whites into date mixture in 3 additions.
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22
Spread filling in crust.
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23
Bake tart until filling is puffed, deep brown, and just set in center, about 40 minutes.
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24
Cool tart on rack at least 30 minutes.
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25
Serve warm or at room temperature with whipped cream.
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26
do ahead Tart can be made 1 day ahead.
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27
Cover and let stand at room temperature.
