Pecan Tart
By: Anonymous
Published: Saturday, February 13, 2010 - 2:11am

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

1 Preheat oven to 350 degrees. 2 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. 3 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. 4 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. 5 This recipe yields 16 servings.