"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 beaten egg 1/3 c. white sugar 1/4 tsp. salt 1/3 c. dark corn syrup 1 T. scant melted butter 1/2/ tsp. vanilla 1/3 c. chopped pecans
1/2 c butter 1/2 c sugar 1 small egg unbeaten 1/2 tsp. almond extract 1 1/2 c all purpose flour
1. Cream butter, add sugar. Cream well. Add eggs and extract. Add flour to make a stiff dough. Chill dough 3 hours or overnight. Allow to soften slightly before forming into tins. Take a small ball of dough and with the thumb press it into the bottom and sides of tin evenly. The tart must be thing about 1/16 of an inch. Place tins on cookie sheet add pecan mixture:
2. Mix the Pecan filling together and spoon 2/3 full into unbaked tart shells.
3. Bake 350º about 15-25 min. Take from oven, tip tins upside down and as soon as they are cool enough to handle, immediately pinch tins slightly to remove tin from tart.
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