Name: Pecan Tart
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 16 servings
Cuisine: american
Ingredients: 1 cup all-purpose flour; 1/4 teaspoon salt; 3 tablespoons sugar; 1/2 cup (1 stick) cold butter; 4 to 6 tablespoons ice cold water; 1/2 cup sugar; 1/2 cup corn syrup; 2 large eggs; 1 teaspoon butter, melted; 1 cup chopped pecans; 1 1/2 teaspoons vanilla extract; 2 large Rome apples, cored, peeled and chopped; 1 teaspoon lemon juice

Directions

Special equipment:

1 (9-inch) tart pan

Preheat oven to 350 degrees F.
Place flour in a medium bowl, add salt and sugar and mix well. Add butter and cut into flour, using a pastry cutter, until butter is the size of small peas. Add water, 1 tablespoon at a time, mixing gently after each addition. Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into an even ball. Let rest for 5 minutes. Roll pate brisee dough to a 12-inch circle. Place in a 9-inch tart pan and lightly press into pan.
In a large bowl, combine sugar and corn syrup. Add eggs and beat until smooth. Add melted butter and continue to beat. Add pecans and vanilla and mix well. Set aside.
In a small bowl mix apples with lemon juice. Spread apples onto bottom of pan and pour pecan mixture over apples. Bake pie until set, about 45 minutes to 1 hour.

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