碧根果馅饼

Ingredients

1/3 cup butter, softened

1/4 cup sugar

1 egg yolk

1 cup all-purpose flour

 

FILLING:

3/4 cup sugar

3/4 cup light corn syrup

1/3 cup unsalted butter, melted

3 eggs, lightly beaten

1 Tbs. grated orange zest

1 tsp. vanilla extract

1/4 tsp. salt

1 cup pecan halves, plus 1/3 cup coarsely

  chopped pecans

 

Directions

In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour just until blended (mixture will be crumbly).

Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Place pan on baking sheet. Bake at 375° for 12-14 minutes. Cool in the pan on a wire rack.

Sprinkle nuts over crust. In a small heavy saucepan, combine sugar, butter, corn syrup and 2 tablespoons of cream. Boil and stir over medium heat for 1 minute longer. Pour over walnuts.

Return pan to baking sheet. Bake at 375° for 10-12 minutes or until bubbly. Cool on a wire rack.

In a small bowl, beat remaining cream until stiff peaks form. Serve tart at room temperature with whipped cream. Yield: 10-12 servings.