Quick Pecan Tart – Serves 6
1 – 18 oz. refrigerated sugar cookie dough
½ c. unsalted butter
½ c. packed brown sugar
¼ c. dark corn syrup
2 T. heavy cream
2 c. pecans (about 8 oz.)
Preheat oven to 350 degrees.
Cut cookie log crosswise into 3 equal pieces; press 2 logs into a 9" tart pan with removable bottom. (Save remainder of dough for another use). Bake tart crust 12 minutes. Using back of fork, press down bottom of crust if necessary. Return to oven for an additional 3 minutes, or until crust is golden brown. Transfer to rack.
Stir butter, sugar and corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium and boil 1 minute. Mix in cream, then pecans. Boil until mixture thickens, stirring occasionally, about 4 minutes. Spoon filling into warm crust.
Bake tart until filling is bubbling, about 10 minutes. Transfer tart to rack and cool completely. Serve with whipped cream or ice cream.
Tia Rowland — Berkshire Hathaway Home Services Realty 626.685.1114
Print This Page