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Pecan Tart
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| Author: | Steven Brown
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1-1/2 c. all-purpose flour
4 oz. cream cheese, at room temperature
3/4 c. butter, softened
2 T. sugar
3 eggs
1 c. corn syrup
1 t. vanilla extract
1/3 c. brown sugar
2 T. bourbon
1/2 lb. pecan pieces
In medium bowl, add flour, cream cheese, 1/2 cup butter, and sugar. Knead mixture until blended. Pat onto bottom and up the side of 10-inch tart pan with removable bottom. Refrigerate crust while preparing filling.
Preheat oven to 350o F. In 1-quart saucepan over low heat, melt remaining 1/4 cup butter. In large bowl, with wire whisk or fork, beat melted butter, eggs, corn syrup, vanilla extract, brown sugar, and bourbon until blended.
Arrange pecan halves on bottom of crust. Place tart pan on oven rack; carefully pour egg mixture over pecans. Bake 45 minutes or until knife inserted 1 inch from edge comes out clean. Cool tart in pan on wire rack. Serves 8 to 12.
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