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Pecan Tart
Makes 16 Servings
Ingredients
* FOR THE PATE BRISEE:
*1 cup all-purpose flour
*1/4 tsp. salt
*3 tbls. sugar
*1/4 cup cold butter
*6 tbls. ice cold water
* FOR THE FILLING:
*1/2 cup sugar
*1/2 cup corn syrup
*2 whole eggs
*1 tsp. butter, melted
*1 cup chopped pecans
*1 1/2 tsp. pure vanilla extract
*2 large red apples, cored, peeled and chopped
*1 tsp. fresh lemon juice
Instructions
1Preheat oven to 350F degrees.
2In a medium bowl, combine flour, salt and sugar and mix well. Add butter and cut into flour, using a pastry cutter, until butter is the size of small peas. Add water, 1 tablespoon at a time, mixing gently and briefly with a fork after each addition. Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into an even ball. Let rest for 5 minutes. Roll pate brisee to a 12-inch circle. Gently drape over a 9" tart pan and lightly press into a pan.
3In a large bowl, combine sugar and corn syrup. Add eggs and beat until smooth. Add melted butter and continue to beat. Add pecans and vanilla and mix well. Set aside.
4In a small bowl, mix apples with lemon juice. Spread apples onto bottom of pan and pour egg mixture over apples. Bake tart for 45 minutes to 1 hour or until set.
5Cool on rack before cutting into 16 pieces.
Notes
  • EACH SERVING CONTAINS APPROXIMATELY: 155 calories, 22 gm. carbohydrate, 7 gm. fat, 32 mg. cholesterol, 2 gm. protein, 167 mg. sodium, 1 gm. fiber
  • Source
    coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

    These great recipes and more are available in the Canyon Ranch Cooks cookbook.
    For more information on the Canyon Ranch Health Resorts visit their site at www.canyonranch.com