Ingredients
Crust
1 cup all purpose flour
1/2 cup powdered sugar
12 Tbsp. unsalted butter, cold and cut up
pinch of salt
Filling
3/4 cup packed dark brown sugar
3 Tbsp. unsalted butter, room temperature
3 large eggs
3/4 cup dark corn syrup
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Preheat the oven to 350F. 1. In food processor, place crust ingredients until the dough holds together and forms a ball. 2. Spray a 9" springform pan. The recipe says a 9" x 3" or 9 1/2" x 2" inch. Press dough evenly over bottom and 1 inch up the sides. The inside doesn't have to be too pretty--you can't see it! Poke with fork, or all hell will break loose. 3. In a mixer, cream butter and sugar. Then add all of your other filling ingredients aside from the pecans. It should be a fairly smooth liquid. 3. Sprinkle chopped pecans over bottom of crust. Cover with half the filling. Then, place your pecan halves, starting from the outside, in concentric circles. Then pour the other half off the filling over the pretty pecans. Tip: start pouring your filling on the outside, and swirl it in circles towards the middle. This prevents you from having to shake the pan or use a spatula to spread out the filling, potentially messing up the pretty. You can even do it a little at a time in circles, and go back and do more so you know it's even. I hope this makes sense. 4. Place pan on baking sheet and bake from 60 to 70 minutes. The crust should be golden and the filling should pass the toothpick test. 5. Whatever you do, let it cool down before you remove it from the pan. It will crack and you will curse yourself and the tart under your breath. You can serve warm, at room temp, and keep in your fridge for a few days. You can apparently even freeze it, but I'd recommend pre-slicing it before you do that for access to easy dessert.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
French patisserie encyclopedia — 210 recipes with step-by-step photos
Achievable elevated desserts — laminated doughs, cakes, custards