Pecan Tart

It's not much to do with bioinformatics, but I don't want to set up a different blog or there'll be two places to search.

Aunt Kate's Praline Pecan Tart

375°F oven

Crust: 1/2 C butter, as cold as practical 1/3 C sugar 2 egg yolks 1 1/4 C flour

Beat butter and sugar with electric beater until mixed a bit, then beat in egg yolks. Add flour and beat until dough is just formed. (Don't let the butter warm up too much). Working quickly, press into bottom and sides of greased 10 inch tart pan with removable bottom. Put pan on cookie sheet on foil; bake at 375 deg for 15 min or until cooked and slightly brown. Cool.

Filling: 2 C coarsely broken pecans 2/3 C butter, room temp 1 1/2 C light brown sugar 2/3 C dark corn syrup 6 T cream (light or whipping, not heavy)

Spread pecans over bottom of crust. Melt butter in a saucepan, add the sugar and corn syrup. Make sure butter mixture is just melted and not too hot. Add the cream. Mix well and bring to a boil, then turn down heat and simmer for 2 min. Pour over tart. Bake at 375 deg for 12-15 min until bubbling briskly.

Cool slightly. Remove fluted edge. Can store at room temp 1 day. Can be frozen.

Incredible. Very rich.