Pecan Tart
1 recipe for rich pie pastry, or prepared pie crust
4 tablespoons butter
1/3 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
-
Preheat the oven to 350 degrees.
-
Line a 10-inch pie or tart tin, preferably with a removable bottom, with
pastry. Line the pastry with wax paper and pour in rice or beans to weight
down the pastry. Bake 7 minutes. Remove the rice or beans and paper. -
Put the butter in a heavy skillet and cook, stirring until it is light
brown. Add the corn syrup, brown sugar and cream, and cook, stirring, until
blended. Add the vanilla. -
Arrange the pecan halves neatly and symmetrically over the partially
baked pie shell. Pour the syrup evenly over all. Place in the oven and bake
20 minutes.
Yields 8-12 servings