Pecan Tart

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 16, 2012

Nutrition Information (per serving)

calories 
155
protein 
2 g
sodium 
167 mg
carbohydrates 
22 g
fat 
7 g
fiber  
1 g
cholesterol 
32 mg
Servings 
16
Ingredients 

Pâte Brisée
 1 cup all-purpose flour
 ¼ tsp sea salt
 3 Tbsp cane sugar
 ¼ cup cold unsalted butter
 6 Tbsp ice cold water

½ cup cane sugar
½ cup corn syrup
1 cup chopped pecans
2 lg eggs
1 tsp unsalted butter, melted
1 ½ tsp pure vanilla extract
2 lg red apples, cored, peeled and chopped
1 tsp fresh lemon juice

Instructions 
  1. Preheat oven to 350F. 
  2. Place flour in a medium bowl. Add salt and sugar and mix well. Using a pastry cutter, cut butter into flour until it is the size of small peas. Add water, 1 tablespoon at a time, mixing gently after each addition. Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into an even ball. Let rest for 5 minutes. Roll pâte brisée to a 12-inch circle. Place in a 9-inch tart pan and lightly press into pan.
  3. 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.
  4. 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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.