My friend Ivy and I spent a couple of years cooking everything out the cookbook--many of the recipes were printed out of order, and some of them just needed serious revision, but there are some real winners in there, including the shortbread crust that goes with this tart, which can be used for any dessert tart.
Shortbread Crust
1/2 c. butter
1/4 c. confectioner's sugar
1/2 tsp. orange extract
1 c. flour
Put all ingredients in a food processor, pulse till they come all together, the press into an 8-9" tart pan with a removable bottom. Blind bake the crust at 350 degrees for 15 minutes (cover the crust with aluminum foil, then add pie weights).
Once cooled, add whole pecans to fill the tart shell--about 2 cups, maybe more.
Filling
1/4 c. butter
1/3 c. brown sugar
2/3 c. corn syrup
1/2 tsp. vanilla extract
1 egg
1 Tbs. flour
Melt butter over medium heat, add corn syrup and brown sugar until sugar dissolves. Remove from heat, stir in flour and vanilla. After 10 minutes add egg, whisking vigorously so egg does not congeal. Pour over the pecans until tart shell is almost full (may be too much, but don't over fill). Bake 25-30 minutes at 350 degrees.
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