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Pecan Walnut Tart Recipe

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This recipe for Pecan Walnut Tart, by , is from The Kosciak/Swidergal Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Matt Swidergal Family
Added: Saturday, December 1, 2007


Crust: 1 1/2 sticks soft butter
1/3 cups sugar
1/4 tsp salt
1 large egg beaten
2 tsp vanilla
3/4 cup flour
Filling: 1/4 cup dark corn syurp
1/4 cup brown sugar
2 tbsp butter
1/4 cup cream
3 large eggs
1 tsp vanilla
3/4 cup pecans toasted
3/4 cup walnuts toasted

Crust: In bowl with mixer on low beat butter and sugar until blended, increase speed to high and beat until light and creamy. Reduce speed to medium beat in egg and vanilla. Stir in flour with wooden spoon until a ball forms. Press into a disc and refrigerate 30 minutes or firm. When firm press into pan and refrigerate 15 minutes. Line with foil and fill with dried beans and bake 15 minutes. Remove foil and bake 12 -15 minutes. Cool.
FILLING: Bring corn syrup, brown sugar and butter to a boil on medium heat. Wisk cream, egg yolks and vanilla together in small bowl( disgard egg whites). Mixing constantly gradually add sugar mix to egg yolks slowly. Return mix to pan, bring to a boil over medium heat. Wisk constantly. Boil 1 minute. Stir in nuts. Pour into crust. Broil 2-5 minutes 5" from heat.




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