Maple Syrup-Smoked Pecan Tart

• 1 9" pie shell or 8" deep tart shell
• 6 tablespoons unsalted butter
• 3/4 cup dark brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon dry rub or ground chili
• 1 tablespoon all purpose flour
• 3 large eggs at room temperature
• 1/4 cup corn syrup
• 2/3 cup maple syrup-preferably grade "b"
• 1 1/2 cups smoked pecan halves

1. preheat the oven to 325. place the pie shell on a sturdy baking sheet and line with paper and weights. bake until the bottom is no longer shiny and there is only a hint of color showing-about 15 minutes. remove from the oven and set aside while you make the filling. turn the oven up to 350
2. place the butter over very low heat and melt slowly without boiling it. while it melts, place the brown sugar, cinnamon, dry rub and flour in a bowl and whisk until combined and there are no lumps of sugar. pour in the butter and whip to form a smooth paste.
3. whisk the eggs in one at a time and scrape the bowl as you go. you are making an emulsion so do not try to take a short cut here by adding the eggs all at once. whisk in the corn and maple syrups and mix until completely combined.
4. remove the weights and paper from the pie shell and place the pecans into the bottom of the shell. pour the custard over the nuts. bake until it is firm around the edges and a little puffed in the middle, about 45-50 minutes. allow to cool completely before removing from the tart pan or cutting into slices.

shell, unsalted butter, brown sugar, cinnamon, dry rub, flour, eggs, corn syrup, maple syrup, pecan

Taken from food52.com/recipes/16779-maple-syrup-smoked-pecan-tart (may not work)