For a chocolate-pecan tart variation, add 1 cup semisweet or bittersweet chocolate chips to the filling mixture along with the pecans. Bake as directed.
- 1 tart dough disk (see related recipe at left), at cool room temperature
- 3 eggs
- 1/2 cup firmly packed light brown sugar
- 1 cup dark corn syrup
- 1 tsp. vanilla extract
- 4 Tbs. (1/2 stick) unsalted butter, melted
- 1 1/2 cups pecan halves
- Whipped cream for serving (optional)
Partially bake the tart shell
Preheat an oven to 425°F.
On a lightly floured surface, roll out the dough disk into a 10 1/2-inch round. Gently transfer the dough to a 9 1/2-inch tart pan with a removable bottom. Fold the overhang back over itself and press it into the sides of the pan to make a sturdy rim. Freeze for 5 minutes.
Bake the tart shell until very lightly browned, 8 to 10 minutes. Transfer to a wire rack and let cool.
Prepare the filling
In a large bowl, whisk together the eggs, brown sugar, corn syrup and vanilla until blended. Whisk in the melted butter. Stir in the pecans. Pour the filling into the partially baked tart shell.
Bake the tart
Bake the tart until the filling is set but is still slightly soft in the center, 40 to 45 minutes. Transfer to a wire rack and let cool slightly, then remove the pan rim. Cut the tart into wedges, top each with a dollop of whipped cream and serve. Makes one 9 1/2-inch tart.
Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).