Arrange the pecan halves in the bottom of the shell.
Ladle the filling over the pecan halves.
Makes one 10-inch tart, to serve 6 to 8
This is an American classic, but one that requires special attention to avoid cloying sweetness or a soggy crust. I like to toast the pecans before combining them with the other ingredients. And a moderate oven works better than a hot one.
In a large skillet over medium heat, toast the pecans, shaking frequently, for about 7 minutes or until golden and fragrant.
Place the corn syrup, sugars, eggs, and egg yolks in a mixing bowl. Beat well.
Heat the butter in a small skillet over medium heat until it turns brown and has as nutty aroma. Stir it into the corn syrup mixture.
Line a 10-inch tart pan with the sugar dough. Arrange the pecan halves in the bottom of the shell. Ladle the filling over the pecans.
Bake the tart for 40 to 45 minutes, or until a skewer inserted near the center comes out clean. Remove and let cool at room temperature.
Cut into wedges and serve with rum-flavored whipped cream or a scoop of vanilla ice cream.
Pecan pie always presents a challenge when it comes to wine. Do you choose sweetness to match the pie or contrast it with something drier and crisper?
Both ideas work, but for me I like a chilled glass of good Champagne or even a flinty Chablis, or Californian Chardonnay without too much wood. If you can find them, Peter Michael’s Chardonnays make an absolutely sublime (and expensive) partner for pecan pie
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