Pecan Pie / Tart Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust:
1 1/4 c. all-purpose flour
1 T. sugar
1/2 tsp. salt
1 stick unsalted butter,cut into 1/2" pieces chilled
4 T. ice water
Filling:
5 T. unsalted butter
1 c. Lyle's Golden Syrup
3/4 c. sugar
1/4 tsp. salt
3 eggs
2 c. pecan halves and pieces
whipped cream
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Directions: |
Directions:For the crust I use Pillsbury Pie Crust. Roll out the dough so that it fits inside a tart pan with a removable bottom. Melt the butter in a heavy small saucepan over medium heat and bring to a simmer. Whisk until the butter is golden brown. Cool to room temperature. Whisk the syrup, sugar, and salt in a large bowl to blend. Whisk in cooled brown butter to blend. Whisk in the eggs 1 at a time. Stir in the pecans. Pour the filling into the prepared crust. Place the tart on a rimmed baking sheet. Bake the tart on the bottom rack in the oven for 10 minutes. Reduce the oven temperature to 350º F and continue baking the tart until the filling puffs slightly and the center is just set, about 50 minutes longer. Transfer the pan to a rack and cool for at least 1 hour. Using a sharp knife, trim the overhanging crust flush to the top of the pan edge. Remove the tart from the pan and transfer it to a platter. Serve the tart slightly warm or at room temperature with whipped cream. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:Ready in 2 hours |
Personal
Notes: |
Personal
Notes: I use grade B syrup (Uncle Luke's) and have used salted butter with positive results. My tart pan is 11" instead of the suggested 9 1/2" diameter pan so I have to roll the dough out yielding a thinner crust. Sometimes the tart wants to stick to the removable bottom so I have been using parchment paper successfully to solve this problem.
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