One Hour Lemon Tart With Pecan Crust

• CRUST
• 3/4 cup all-purpose flour
• 3/4 cup ground pecans
• 8 tablespoons butter, cold and diced (1 stick)
• 1/2 cup golden syrup (you probably won't use it all)
• FILLING
• 1 large lemon, chopped and de-seeded (Meyer or other thin-skinned lemons are the best, you want as little white pith as possible!!)
• 1 1/2 cups superfine sugar
• 8 tablespoons butter (1 stick)
• 1 teaspoon vanilla extract
• 4 large eggs

1. Pre-heat oven to 350.
2. CRUST: Combine flour, ground pecans and butter in food processor and pulse to combine well. Drizzle in enough golden syrup while processor is running to form a dough ball. Press into pie pan or tart shell. Prick with a fork and blind bake with weights (such as dried beans or rice) for 10 minutes. I've also made this tart without blind baking and it came out just fine!
3. FILLING: Add all ingredients into blender and blend on 'high' until well combined. Pour into tart shell and bake for 35-40 minutes until lightly browned on top.

allpurpose flour, ground pecans, butter, golden syrup, filling, lemon, sugar, butter, vanilla, eggs

Taken from www.food.com/recipe/one-hour-lemon-tart-with-pecan-crust-430248 (may not work)