Pumpkin Pecan Tart

• 2 cups all-purpose flour
• 2/3 cup confectioners' sugar
• 2 sticks (1/2 pound) cold unsalted butter, cut into pieces
• 3 large eggs
• 1/3 cup light brown sugar
• One 15-ounce can pumpkin puree (1 2/3 cups)
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 3 large eggs
• 1/2 cup light brown sugar
• 3/4 cup light corn syrup
• 2 tablespoons unsalted butter, melted
• 2 teaspoons all-purpose flour
• 1/8 teaspoon salt
• 1 2/3 cups pecan halves (about 6 1/2 ounces)

1. In a food processor, pulse together the flour and sugar.
2. Add the butter and pulse until the dough can be gathered into a ball.
3. On a lightly floured work surface, roll the dough into a 9-inch log.
4. Divide the log into a 5-inch piece for the sides of the shell and a 4-inch piece for the base.
5. Pat the 4-inch piece into a 6-inch disk and wrap in plastic wrap.
6. Wrap the 5-inch log separately.
7. Refrigerate the dough until chilled, about 1 hour or overnight.
8. On a lightly floured surface, roll the disk evenly into a 10-inch round.
9. Press the dough into the base of a 10-inch springform pan.
10. Divide the log of dough in half crosswise and roll each piece into a 13-inch rope.
11. Fit the ropes into the pan around the base and join the ends to make one continuous rope of dough.
12. With your fingers, evenly press the dough 2 inches up the sides of the pan, forming a seamless shell.
13. Refrigerate the shell.
14. Preheat the oven to 350.
15. Set a large heavy baking sheet on the lowest shelf of the oven to preheat.
16. In a large bowl, whisk together the eggs, brown sugar, pumpkin puree, cinnamon, salt, nutmeg, cloves and ginger.
17. In a large bowl, whisk together the eggs, brown sugar, corn syrup, butter, flour and salt.
18. Stir the pumpkin filling and pour it into the pastry shell; arrange the pecans on top.
19. Stir the topping and pour it over the pecans.
20. Bake the tart on the preheated baking sheet for 1 hour and 10 minutes.
21. Cover loosely with foil and bake for about 15 minutes longer, or until the filling in the center looks set when you lift a pecan.
22. Cool on a rack before serving.

flour, sugar, cold unsalted butter, eggs, light brown sugar, pumpkin puree, cinnamon, salt, ground nutmeg, ground cloves, ground ginger, eggs, light brown sugar, light corn syrup, unsalted butter, flour, salt, pecan halves

Taken from www.foodandwine.com/recipes/pumpkin-pecan-tart (may not work)