Pecan Tart
- Pastry dough
- 3/4 cup sugar
- 1 cup light corn syrup
- 3 large eggs
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla
- 1 teaspoon fresh lemon juice
- 1 3/4 cups pecan halves
- 10- by 1-inch tart pan with a removable fluted bottom
- pie weights or raw rice
- Accompaniment: lightly whipped cream
- Make pastry dough as directed.
- Roll out dough into a 15-inch round on a lightly floured surface and fit into tart pan.
- Roll rolling pin over top of pan to trim dough flush with rim and lightly prick bottom all over with a fork.
- Chill 30 minutes.
- Preheat oven to 375F.
- Line shell with foil and fill with pie weights.
- Bake in middle of oven 20 minutes.
- Remove weights and foil and bake shell until pale golden, 6 to 10 minutes more.
- Cool in pan on a rack.
- Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden.
- Cook caramel without stirring, swirling pan, until deep golden.
- Add corn syrup and simmer, stirring occasionally, until caramel is dissolved (it will harden before dissolving).
- Remove pan from heat and cool mixture until it stops bubbling.
- Whisk eggs with a pinch of salt in a bowl.
- Whisk caramel mixture into eggs in a slow stream and whisk in butter, vanilla, and lemon juice until butter is melted.
- Spread pecans in bottom of tart shell and pour in filling, tapping down pecans to coat.
- Bake tart in middle of oven until crust is golden and filling is puffed, 20 to 25 minutes, and cool in pan on a rack.
pastry dough, sugar, light corn syrup, eggs, unsalted butter, vanilla, lemon juice, pecan halves, rice, cream
Taken from www.epicurious.com/recipes/food/views/pecan-tart-102555 (may not work)