- crust: 1/2 cup butter, 1 stick
- cup sugar
- 2 egg yolks
- 1 1/4 cups flour
coarse meal. Beat in egg yolks until mixed. Beat in flour until dough is just
formed. Do not overbeat. Collect dough into a ball and with your fingers, pat it
on the bottom and sides of a greased 10 inch tart pan with removable bottom.
Place pan on cookie sheet and bake at 375 for about 15 minutes or until crust is
cooked through and lightly browned. Set aside to cool.
2 heaping cups coarsely broken pecans
3/4 cup light brown sugar
1/3 cup butter
1/3 cup dark corn syrup
3 T. cream
Sprinkle pecans evenly on bottom of prepared shell. Mix the remaining
ingredients in pan and bring mixture to a boil. Lower heat and keep mixture at
slow bubble for 2 minutes. Pour syrup evenly over pecans and bake tart (leave it
on the cookie sheet to catch drips) in a 375 oven for about 12 to 15 minutes or
until mixture is bubbling briskly. Remove from oven and allow to cool a
little.Remove the fluted edge and continue cooling on a rack. to serve, cut into
small wedges and serve 12
Note: Tart can be made 1 day earlier and stored at room temperature, loosely
covered with wax paper. Or tart can be frozen.
Source: Renny Darling