For the crust:
1 1/2 cups all-purpose flour
1 tablespoon unsalted butter, softened
1/2 teaspoon salt
1/4 cup cold unsalted butter, cut into small pieces
2 large egg yolks
For the filling:
3 large eggs, lightly beaten
1/2 cup Karo syrup
1/2 teaspoon salt
1/2 teaspoon baking powder
1/3 cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup pecan halves (reserve some for garnish)
For the crust:
1 1/2 cups all-purpose flour
1 tablespoon unsalted butter, softened
1/2 teaspoon salt
1/4 cup cold unsalted butter, cut into small pieces
2 large egg yolks
For the filling:
3 large eggs, lightly beaten
1/2 cup Karo syrup
1/2 teaspoon salt
1/2 teaspoon baking powder
1/3 cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup pecan halves (reserve some for garnish)
Make the crust: Mix the flour, butter, and salt in a bowl
Cut the cold butter into small pieces and add to the bowl
Mix with a fork until a crumbly mixture forms
Add the egg yolks and 1 tablespoon of water, mixing until a firm dough forms
Knead the dough on a floured surface for about 5 minutes
Roll out the dough to fit a 20.5 cm (8 inch) tart pan, pressing it into the corners and sides
Pierce the bottom with a fork
Bake in a preheated oven at 375°F (190°C) for 6 minutes or until golden brown
Let cool completely
Make the filling: Mix all the ingredients together, then spread over the tart crust
Garnish with pecan halves and bake at 375°F (190°C) for an additional 7 minutes or until creamy
Check the temperature of your oven to ensure the tart does not dry out
Serves 10.
