Pecan Tart

• 1 prepared pie crust, or pie pastry crust (see recipe)
• 4 tablespoons butter
• 13 cup light corn syrup
• 1/2 cup light brown sugar
• 1/4 cup heavy cream
• 1 teaspoon pure vanilla extract
• 3/4 cup whole pecan halves

1. Preheat the oven to 350 degrees.
2. Line a 10-inch pie or tart tin, preferably with a removable bottom, with pastry.
3. Line the pastry with wax paper and pour in rice or beans to weight down the pastry.
4. Bake 7 minutes.
5. Remove the rice or beans and paper.
6. Put the butter in a heavy skillet and cook, stirring until it is light brown.
7. Add the corn syrup, brown sugar and cream, and cook, stirring, until blended.
8. Add the vanilla.
9. Arrange the pecan halves neatly and symmetrically over the partially baked pie shell.
10. Pour the syrup evenly over all.
11. Place in the oven and bake 20 minutes.

crust, butter, light corn syrup, light brown sugar, heavy cream, vanilla, pecan halves

Taken from cooking.nytimes.com/recipes/291 (may not work)