3/4 c Sugar
1 c Light corn syrup
3 lg Eggs
2 tb Unsalted butter
1 ts Vanilla
1 ts Fresh lemon juice
1 3/4 c Pecan halves
1 Tart pan with a removable
-fluted bottom; (10- by
Pie weights or raw rice
Make pastry dough as directed. Roll out dough into a 15-inch round on a
lightly floured surface and fit into tart pan. Roll rolling pin over top of
pan to trim dough flush with rim and lightly prick bottom all over with a
fork. Chill 30 minutes.
Preheat oven to 375F.
Line shell with foil and fill with pie weights. Bake in middle of oven 20
minutes. Remove weights and foil and bake shell until pale golden, 6 to 10
minutes more. Cool in pan on a rack.
Cook sugar in a dry heavy saucepan over moderately low heat, stirring
slowly with a fork, until melted and pale golden. Cook caramel without
stirring, swirling pan, until deep golden. Add corn syrup and simmer,
stirring occasionally, until caramel is dissolved (it will harden before
dissolving). Remove pan from heat and cool mixture until it stops bubbling.
Whisk eggs with a pinch of salt in a bowl. Whisk caramel mixture into eggs
in a slow stream and whisk in butter, vanilla, and lemon juice until butter
is melted. Spread pecans in bottom of tart shell and pour in filling,
tapping down pecans to coat.
Bake tart in middle of oven until crust is golden and filling is puffed,
20 to 25 minutes, and cool in pan on a rack.
? Tart may be made 1 day ahead and chilled, covered. Warm in a preheated
375?F oven to recrisp crust.
Makes 8 servings.