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Georgia Pecan Tart
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1 1/2 cups all-purpose flour
1 3oz. package cream cheese, softened
3/4 cup butter or margarine, softened
2 Tbls. sugar
3 eggs
1 cup dark corn syrup
1 tsp. vanilla extract
1 6oz. can pecan halves
Optional ingredient:
1 Tbls. Bourbon
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ABOUT 3 HOURS BEFORE SERVING OR DAY AHEAD:
1. Prepare pastry: Into medium bowl, measure flour, cream cheese, 1/2 cup butter or margarine, and 2 Tablespoons sugar. With hand, knead mixture until blended. Pat pastry onto bottom and up the side of a 10-inch tart pan with removable bottom. REFRIGERATE crust while preparing filling.
2. Preheat oven to 350 degrees F. In 1 quart saucepan over low heat, melt remaining 1/4 cup butter or margarine. In a large bowl, with wire whisk or fork, beat eggs, corn syrup, vanilla extract, 1/3 cup sugar, and melted butter until blended.
3. Arrange pecan halves on bottom of crust. Place tart pan on oven rack; carefully pour egg mixture over pecans. Bake tart 50 minutes or until knife inserted 1 inch from edge comes out clean. Cool tart in pan on wire rack.
4. To serve, carefully remove side of pan from tart; place tart on a large plate.
About 435 calories per serving.
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Preparation Time: |
Serves: 10 |
| Recipe Origin: United States |
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Submitted by: |
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Nancy
North Carolina
United States |
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| This recipe has been viewed 6772 times. |
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