Butter Pecan Tart

This tart is a real treat!  Brimming with pecans and raisins, all clinging together in a rich caramel sauce. One small slice will satisfy anyone's sweet tooth.

As Always,

ENJOY!

INGREDIENTS

Pastry:

1 2/3 cup all purpose flour

pinch of salt

2 1/2 Tbs. sugar

1/2 cup + 3 Tbs. butter chilled and diced

1 extra large egg yolk mixed with 1 Tbs. ice water

Filling:

1 1/4 cups packed dark brown sugar

1 cup butter

1/2 cup maple syrup

1/2 cup golden syrup

5 extra large eggs

1 tsp. vanilla

1 cup raisins

4 1/2 cups roughly chopped pecans

a 10 inch springform cake pan

   Sift flour, salt and sugar add diced butter and cut through until mixture resembles fine crumbs. Add the egg and water mixture, combining until a soft dough forms. 

    Wrap and chill for 15 minutes.

Preheat oven to 400 degrees.

Roll dough out to a 13 inch round. Line cake pan. Prick bottom of crust.  Chill for 10 min.  Bake the pastry shell with pie weights for 10 min. Let cool while making filling.

Reduce oven temperature to 300 degrees.

Put sugar, butter and both syrups in a large saucepan.  Bring to a boil and cook for 5 min. stirring constantly.  Let cool.

Put eggs in a large bowl and beat well.  Add vanilla.  Add raisins and pecans.  When blended, add the syrup mixture.  Mix well.

Pour mixture into pastry shell and bake for 1 hour.  Let cool before serving.

Recipe from Stephen Bull, Fulham Road Restaurant