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Pecan Tart
Makes 16 Servings
*1 cup all-purpose flour
*1/4 tsp. salt
*3 tbls. sugar
*1/4 cup cold butter
*6 tbls. ice cold water
*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
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.
  • 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.
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