Pecan Tart

Recipe Ingredients

		Pate Brisee
1 cup	62g / 2.2oz	All-purpose flour
1/4 teaspoon	1.3ml	Salt
3 tablespoons	45ml	Sugar
1/4 cup	49g / 1.7oz	Cold butter - (1 stick)
4 tablespoons	60ml	Ice cold water - (to 6)
		Filling
1/2 cup	99g / 3.5oz	Sugar
1/2 cup	164g / 5.8oz	Corn syrup
2 cups	396g / 13oz	Eggs (large)
1 teaspoon	5ml	Butter - melted
1 cup	146g / 5.1oz	Chopped pecans
1 1/2 teaspoons	7.5ml	Vanilla extract
2 teaspoons	10ml	Rome apples - cored, peeled, (large)
		And chopped
1 teaspoon	5ml	Lemon juice
		Special Equipment
1		Nine-inch tart pan

Recipe Instructions

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.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B77) - from the TV FOOD NETWORK

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