Makes: 8 Servings
Ingredients
- 1 portion pâte brisée
- 340 grams corn syrup
- 3 whole eggs
- 100 grams granulated sugar
- 60 grams butter unsalted, melted
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 tbsp brown sugar
- zest of one orange
- 1 tbsp Bourbon
- 100 grams pecans chopped finely
- 170 grams whole pecans About 100, for decorating the top
Instructions
- Preheat the oven to 400º F.
- Roll out one portion of pâte brisée and line a 10 inch tart pan. Dock the bottom of the pastry with a fork.
- Mix all of the ingredients (except the reserved whole pecans) in a large bowl with a whisk. Pour into the lines tart pan. The filling should should stop about 1/4” from the tip of the pan. Arrange the pecans halves in concentric circles, beginning with the outer ring and work towards the center.
- Bake on a sheet tray for 45-50 minutes. You may need to place a sheet of aluminum foil over the tart for the last 20 minutes if the pecans are getting too dark. The filling will puff up and have a slight giggle in the center, but it will settle and firm up as it cools.
- Allow the tart to cool before removing from the tart pan. Serve it at room temperature or slightly warm.
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