Thanksgiving is coming and you know what that means…
Pecan Tart
Crust
1 cup flour
½ cup powdered sugar
1 ½ sticks unsalted butter
cold and cut into 12 pieces
for food processor, at room temp
for mixer
pinch of salt
Filling
¾ cup firmly packed dark brown sugar
3 tablespoons unsalted butter, room temp
3 large eggs, at room temperature
¾ cup dark corn syrup
2 teaspoons vanilla
1/8 teaspoon salt
2 cups chopped pecans (about 8 ounces)
1 ½ cups pecan halves (about 6 ounces
Baking Pan
9x3 springform pan
Preheat oven to 350
Crust
Place flour, sugar, butter and salt in food processor or in medium-size bowl. Mix until dough holds together and forms a soft ball. Press pastry evenly over bottom and 1 inch up side of springform. Prick crust with fork and set aside.
Filling
Beat brown sugar and butter in large bowl on medium speed until fluffy, about 2 minutes. Add eggs, syrup, vanilla and salt. Mix thoroughly. Sprinkle chopped pecans over bottom of crust and cover with half the filling. Place pecan halves in concentric circles over entire top of pie. Pour remaining filling carefully over pecans.
Place pan on baking sheet. Bake in the 350 oven for 60-70 minutes or until knife inserted into middle comes out clean and pastry is golden. The tart may be kept covered at room temperature or in the refrigerator overnight.
Serve at room temperature, or reheat in 350 oven for 15 minutes and serve warm.
