Page 276 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

gone. Add the corn syrup, vanilla, and salt, and stir until combined.

3
. In a mixing bowl, whisk together the eggs. Whisking briskly, ladle
about ½ cup (120 ml) of the hot sugar syrup into the eggs. This
tempers the eggs, bringing their temperature closer to that of the
hot syrup and preventing them from scrambling. Pour the egg
mixture into the saucepan, whisking all the while. Keep whisking

until the eggs are completely integrated.
4

. Stir in the pecan pieces and pour the mixture into the piecrust.
Arrange the pecan halves decoratively on top of the filling. Bake for
50 minutes to 1 hour, or just until the filling has set.

NOTE
By replacing the Quick Puff with Sweet Tart Dough (page 30), you
can have a pecan tart that’s reminiscent of a candy bar. Absolutely

and sinfully delicious. And you don’t need to be constrained to
pecans, either. Walnuts, almonds, macadamia nuts . . . all manner
of nuts are perfectly acceptable replacements. Or mix them all up
for a nutty party!