Pecan Pie Tort

Name: Pecan Pie Tort
Yield: 12
Ingredients: Mixture; 2 cups all-purpose flour; 3/4 cup cold unsalted butter cut into small pieces; 3 tablespoons water; Filling; 1 1/2 cups pecan halves; 1 cup corn syrup (Karo); 1/2 cup brown sugar in the cup; 1 tablespoon all-purpose flour; 1 tablespoon melted butter or margarine; 1 teaspoon vanilla extract; 2 large eggs; Accompaniment; Bake-proof bottom with a diameter of 22 cm

1
Mixture
2
2 cups all-purpose flour
3
3/4 cup cold unsalted butter cut into small pieces
4
3 tablespoons water
5
Filling
6
1 1/2 cups pecan halves
7
1 cup corn syrup (Karo)
8
1/2 cup brown sugar in the cup
9
1 tablespoon all-purpose flour
10
1 tablespoon melted butter or margarine
11
1 teaspoon vanilla extract
12
2 large eggs
13
Accompaniment
14
Bake-proof bottom with a diameter of 22 cm

Ingredients

1
Mixture
2
2 cups all-purpose flour
3
3/4 cup cold unsalted butter cut into small pieces
4
3 tablespoons water
5
Filling
6
1 1/2 cups pecan halves
7
1 cup corn syrup (Karo)
8
1/2 cup brown sugar in the cup
9
1 tablespoon all-purpose flour
10
1 tablespoon melted butter or margarine
11
1 teaspoon vanilla extract
12
2 large eggs
13
Accompaniment
14
Bake-proof bottom with a diameter of 22 cm

Directions

1
Mixture
2
In a bowl, combine the flour and butter and mix until it forms a crumbly mixture
3
Add water and knead slightly with your hands to form a ball
4
Grease the baking dish with the mixture and reserve
5
Filling
6
Preheat the oven to medium temperature
7
In a bowl, combine the sugar, flour, corn syrup, melted butter, eggs, and vanilla extract and mix until smooth
8
Add pecans and stir
9
Pour the filling into the pie crust
10
Bake for 50 minutes or until the filling is firm
11
Remove from oven and let cool
12
Serve warm with ice cream or at room temperature.