Pecan Tart
This recipe may be made in a 9 inch pie pan using chopped pecans. I think this presentation lends variety to the dessert buffet.
4 eggs
1 cup sugar
1/8 teaspoon salt
1 1/2 cups dark corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla
1 cup pecan halves
Beat eggs just until blended, add sugar, salt, syrup, butter and vanilla. Press tart dough into rectangular tart pan and arrange pecan halves in neat rows. Gently pour batter over nuts and straighten out nuts again. Place tart in 350 degree oven and reduce heat to 325 degrees. Bake 55 minutes. Cool tart completely and remove it from the tart pan. Serve on a flat plate, cut into 8 to 10 blocks by first scoring down the middle, then divide into four or five sections.
Crust:
1/2 cup soft butter
1/4 cup sugar
1/4 teaspoon salt
1 egg yolk1 1/2 cups flour
2 tablespoons milk
Combine butter, sugar and slat, beat until light, beat in egg, then flour and then milk on low speed of electric mixer. Shape dough into disk, wrap and refrigerate for at least an hour. Press into tart pan and refrigerate 30 minutes.