Pecan Tart

Ingredients:

-Sweet Tart Dough, 1 disk,

at cool room temp. (recipe below)

-3 eggs

-1/2 cup light brown sugar

-1 cup dark corn syrup

-1 tsp. vanilla

-4 Tbs. unsalted butter, melted

-1 ½ cups pecan halves

-Whipped cream, for serving

-Preheat the oven to 425 degrees. On a lightly floured work surface, roll out the dough into a 10 ½ inch round. Fit into a 9 ½ inch tart pan with a removable bottom. Fold the overhand over itself and press into the sides of the pan to make a sturdy rim. Freeze for 5 minutes. Blind bake (cover with parchment paper and pie weights) the tart shell until lightly golden, about 10 minutes. Let cool on a wire rack.

-In a large bowl, whisk together the eggs, sugar, corn syrup, and vanilla until blended. Whisk in the butter. Stir in the pecans. Pour the filling into the tart shell.

-Bake until the filling is set but is still slightly soft in the center, 40-45 minutes. Let cool slightly in the pan on a wire rack. Remove the pan rim. Cut the tart into wedges, top with whipped cream, if desired, and serve warm.

Option: For a Chocolate-Pecan Tart, add 1 cup semisweet chocolate chips to the filling along with the pecans. Bake as directed.

Sweet Tart Dough

Yield: 3 dough disks

Ingredients:

-3 cups flour

-1/3 cup powdered sugar

-1 ½ cups unsalted butter,

cold, cut into cubes

-1/3 cup ice water

-In a food processor, combine the flour, sugar, and butter. Pulse just until the mixture forms coarse crumbs about the size of peas. Drizzle the ice water over the flour mixture and process just until fine crumbs form. Transfer to a lightly floured work surface, divide into 3 equal portions, and press each into a disk. Wrap each dough disk in plastic wrap and refrigerate for 30 minutes before using. Disks can be stored in fridge for up to 3 days or in freezer for 1 month.