Southern Pecan Tart

Ingredients

• 1 refrigerator pie pastry
• 4 eggs, lightly beaten
• 1 cup packed dark brown sugar
• ¼ tsp. salt
• ½ cup light corn syrup
• 3 tbls. unsalted butter, melted
• 1 tsp. vanilla extract
• 1½ cups chopped pecans
• 1¼ cups perfect pecan halves

Directions

1. Preheat the oven to 325 degrees. Unfold the pastry into a 10-inch tart pan with a removable bottom. Fit the pastry into the pan and trim the edge.

2. Combine the eggs, brown sugar, salt and corn syrup in a mixing bowl and mix well. Add the melted butter and vanilla and stir until smooth. Stir in the chopped pecans. Pour into the tart shell.

3. Arrange the pecan halves neatly in rows across the filling. Bake for 45 to 50 minutes or until the pastry is lightly browned and the filling is set.

4. Cool completely on a wire rack. Remove the tart from the pan and let stand for 1 hour longer before cutting.

Source: The Advocate – Baton Rouge, La.