Pecan Tart

April 14, 2000
Web posted at: 4:15 p.m. EDT (2015 GMT)

• 1 recipe pate brisee, about 7 ounces (see recipe below)
• 1/2 cup sugar
• 1/2 cup corn syrup
• 1 cup chopped pecans
• 2 eggs
• 1 teaspoon butter, melted
• 1 1/2 teaspoons vanilla extract
• 2 large red apples, cored, peeled and chopped
• 1 teaspoon lemon juice

Preheat oven to 350 degrees Fahrenheit. Roll pate brisee to a 12-inch circle. Place in a 9-inch tart pan and lightly press into pan.

In a large bowl, combine sugar and corn syrup. Add eggs and beat until smooth. Add melted butter and continue to beat. Add pecans and vanilla and mix well. Set aside.

In a small bowl, mix apples with lemon juice. Spread apples onto bottom of pan and pour egg mixture over apples. Bake pie for 45 minutes to 1 hour or until set.

• 155 calories
• 22 grams carbohydrate
• 7 grams fat
• 32 milligrams cholesterol
• 2 grams protein
• 167 milligrams sodium
• 1 gram fiber

• 1 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon fructose
• 2 tablespoons cold butter, diced
• 4 to 6 tablespoons ice water

Place all ingredients except water in a food processor. Pulse briefly to combine.

While machine is running, slowly add enough water to form a ball. Pulse for 2 to 3 additional seconds. Do not over process.

Form dough into a flat disk and wrap with plastic wrap. Refrigerate for 1 hour, or until ready to use.

• 35 calories
• 5 grams carbohydrate
• 1 gram fat
• 4 milligrams cholesterol
• trace protein
• 70 milligrams sodium

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