| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Unsalted butter,; chilled |
| 1/8 |
ts |
Salt |
| 7 |
tb |
Ice water |
| 5 |
tb |
Salted butter |
| 1 |
c |
Dark brown sugar |
| 1/2 |
c |
Dark corn syrup |
| 2 |
ts |
Pure vanilla extract |
| 1 |
ts |
Almond extract |
| 3 |
lg |
Beaten eggs |
| 2 |
c |
Toasted chopped pecans |
|
|
Toasted pecan halves |
INSTRUCTIONS
CRUST
FILLING
Crust: Preheat oven to 350 degrees. Mix together flour, salt and chilled
butter in food processor until mixture resembles coarse meal. Add ice water
by tablespoons and process just until a dough ball begins to form. Wrap
dough and chill until firm. Roll dough out on floured board into a 10 by
10-inch square . Fold dough in half and then into quarters and place in an
8-inch square baking pan. Unfold dough and press into corners and up sides
of pan and chill 15 minutes.
Filling: Melt butter in medium saucepan over medium heat and remove from
heat. Stir in sugar and corn syrup and mix until smooth. Add almond and
vanilla extracts. Add eggs and beat with a spoon until well blended. Fold
in toasted pecans and pour filling into crust lined pan. Place pan in
center of oven and bake 50-60 minutes or until filling is set. Cool on wire
rack cut into small squares and top each with a pecan half.
Recipe By :THE DESSERT SHOW SHOW #DS3025
Posted to MC-Recipe Digest V1 #266
Date: Mon, 28 Oct 1996 22:06:26 -0500
From: Meg Antczak <meginny@frontiernet.net>
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