Pecan Tart

Photo: flickr user jytyl

Ingredients

1 cup all-purpose flour

teaspoon salt

3 tablespoons sugar

cup cold butter - (1 stick)

4 tablespoons ice cold water - (to 6)

cup sugar

cup corn syrup

2 lrgs eggs

1 teaspoon butter melted

1 cup chopped pecans

teaspoon vanilla extract

2 lrgs Rome apples cored, peeled,

and chopped

1 teaspoon lemon juice

1 nine-inch tart pan

Preparation

Preheat oven to 350 degrees.

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.

This recipe yields 16 servings.