Pecan Tart
List of Ingredients
For Filling:
2 eggs
2 tablespoons unsalted butter, melted
2/3 cup light corn syrup
2/3 cup lightly packed dark brown sugar
1 cup pecans, coarsely chopped
1 teaspoon vanilla
Pinch of salt
Sweet Pastry Dough
1 1/2 cups all-purpose flour
5 tablespoons sugar
1/8 teaspoon salt
10 tablespoons unsalted butter, at room temperature
1 whole egg, plus 2 egg yolks
Recipe
Dough:
In a bowl, combine the flour, sugar, salt and butter. Using a heavy-duty stand mixer fitted with the paddle attachment or a handheld electric mixer, beat on medium speed until the butter is well coated with the flour and is broken into small pieces. Add the egg and egg yolks and beat together until the mixture comes together in a smooth dough.
Remove from the bowl, gather into a ball, wrap in plastic wrap and refrigerate for at least 1 hour or for up to 1 week before use.
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Preheat the oven to 325 degrees F. Roll the dough out to 1/8-inch thick and line a 1-inch deep, 9-inch fluted tart pan with removable bottom.
FOR FILLING: Beat the eggs in a bowl. Add the salt, butter, corn syrup, brown sugar and vanilla and mix until well combined.
Sprinkle the pecans over the base of the pastry shell, then pour in the filling. Bake for 45-50 minutes, or until the filling has just set. If the filling puffs up too much, reduce the oven temperature to 300 degrees F.
Leave in the pan for 5 minutes, or until cool enough to handle. Remove to a wire rack and cool completely.
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