Browned Butter Pecan Tart

serves 8-10

For the Tart Dough

1 1/2 cups all-purpose flour

1/2 cup powdered sugar

9 Tablespoons (4 1/2 oz) unsalted butter, cold and cut into small cubes

1/4 teaspoon kosher salt

1 extra large egg

For the Pecan Filling

8 Tablespoons (4-ounces) unsalted butter

1 cup light Karo Syrup

1/2 cup granulated sugar

1/2 cup packed light brown sugar

3 extra large eggs

1 /2 teaspoon freshly squeezed lemon juice

1/4 teaspoon kosher salt

1 cup finely or roughly chopped pecans

For the Tart Dough

In the bowl of a food processor, add the flour, sugar, and salt.  Pulse until combined.  Scatter the butter pieces over the flour.   Process in short bursts until the butter is the size of peas.  Add the egg and process in long pulses, about 5-7 seconds until the dough has started to clump.  Place a piece of plastic wrap on the counter and dump the dough onto the surface.  Using the plastic wrap and the back of your hands, gently press the dough into a disk.  Wrap tightly with the plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Remove the dough from the refrigerator.  If refrigerated overnight, let it rest at room temperature for 10 minutes.  On a lightly floured work surface, roll the dough out into a 12-inch circle, flouring the dough and surface as necessary to keep the dough from sticking.  Roll up the dough around the rolling pin and gently unroll it over an 10-inch tart pan with a removable bottom.  Fit the dough into the edge of the pan.  Roll the rolling pin over the top of the pan to remove the excess dough.  Place the tart onto a baking sheet and refrigerate for at least 30 minutes or place in the freezer for 15 minutes.

For the Pecan Filling

Preheat the oven to 425º F. In a medium saucepan over medium heat, cook the butter until golden brown with a nutty aroma.  Transfer the butter to a bowl; set aside to cool.  In a separate large bowl, combine the Karo syrup, sugars, eggs, lemon juice, and salt using a hand held mixer.  Beat until smooth and combined.  Add the butter and pecans; stir to combine.  Pour the mixture into the chilled tart pan and bake for 10 minutes.  Reduce the temperature to 325º F and bake for another 40-50 minutes, or until the center is set with a slight jiggle when shaken.  Transfer the tart to a wire rack to cool for at least 1 hour, then place in the refrigerator to set completely, about 2-3 hours.  Tart can be made one day in advance; bring to room temperature before serving.  Enjoy!

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