1994 REGAL PECAN TART

Crust:
1 cup flour
1/3 cup confectioners' sugar
12 tablespoons (1 1/2 sticks) unsalted butter
Pinch of salt

Filling:
3/4 cup firmly packed dark brown sugar
3 tablespoons butter
3 large eggs, at room temperature
3/4 cup dark corn syrup
2 teaspoons vanilla
1/8 teaspoon salt
2 cups chopped pecans, about 8 ounces
1 1/2 cups pecan halves, about 6 ounces

Crust: If using electric mixer, have butter at room temperature. If using food processor, use cold butter, cut into 12 pieces.

Mix flour, sugar, butter and salt until dough holds together and forms a soft ball. Press evenly over bottom and 1 inch up sides of 9-by-3-inch or 9 1/2 -by-2-inch springform pan. Prick crust with fork and set aside.

Filling: Beat brown sugar and butter in large bowl with electric mixer on medium speed until fluffy, about 2 minutes. Add eggs, syrup, vanilla and salt. Mix thoroughly. Sprinkle chopped pecans over bottom of crust and cover with half the filling. Place pecan halves in concentric circles over entire top of pie. Pour remaining filling over pecans.

Place pan on baking sheet. Bake at 350 degrees for 60 to 70 minutes or until knife inserted into middle comes out clean and pastry is golden. The tart may be kept covered at room temperature or in the refrigerator overnight. Or it may be covered with plastic wrap and foil and frozen in the springform.; defrost wrapped tart at room temperature.

Serve at room temperature or reheat for 15 minutes in 350-degree oven to serve warm. Before serving, remove sides of springform. Serve with whipped cream or ice cream. Makes 8 servings.

- From The Dessert Lover's Cookbook by Marlene Sorosky