Pecan Pie Tart

I hope everyone had a wonderful Thanksgiving!  I know I ate way too much delicious food for my own good and I need to get back in the gym asap.  But, it's okay that's what the holidays are all about: great food and being with family!

This Thanksgiving holiday I decided to tackle one of the easiest desserts that I have never made, Pecan Pie, and besides for the "oven catastrophe", I think it turned out very well.  I made it in a tart pan, which could have been the problem, but it also was one of the reasons it turned out so well.  The one problem with tart pans (and springform pans), is the bottom is a separate piece from the sides.  So,  if you can imagine all of the batter, or gooey middle, seeping out of the pan and into the bottom of the oven, it burns, and causes a nice, smokey mess.

So, besides for the caramelization I got on the bottom of the oven, the pie turned out very tasty.  I liked this pie better because it wasn't as rich as pecan pie normally is, which gives room for more:)  If you don't want the mess I created in my oven, simply put everything in a regular pie pan, or make sure to put foil underneath the pan and on top of a baking sheet.

This is exactly what I love about baking so much- there are trial and errors, and even though it created a mess, the pie still turned out great!  Being creative in the kitchen can create some of the best desserts and giving your own spin on recipes really makes it your own!

Pecan Pie Tart

For crust:

1 1/4 cup flour
1/2 teaspoon salt
2 teaspoons sugar
5 Tablespoons butter
2-3 oz. of pecans
3-4 Tablespoons ice water

In a food processor, blend the flour, salt, and sugar.  Add the butter and pecans until pecans are small pieces and butter looks like pebbles.  Add ice water a Tablespoon at a time until the flour mixture sticks when squeezed together.  Take the flour mixture out of the food processor and knead together until it forms a ball.  Wrap in plastic wrap and refrigerate for 1 hour.

For the filling:

3 eggs, beaten
pinch salt
1 cup sugar
1 cup light corn syrup
1 teaspoon of vanilla
4 Tablespoons of butter
1 1/2 cups of pecan halves

Preheat oven to 350 degrees.

Take out pie dough and roll into a large circle until it will fit in the pie pan.

Combine all ingredients for the filling.  Pour into unbaked pie shell and bake immediately.

Bake for about 50-60 mins or until pie is set.