Caramelized Pecan Tart

Ingredients

• 1 cup all purpose flour
• 1 Tbsp white granulated sugar
• 1/2 teaspoon salt
• 1/2 cup chilled butter, cut into cubes
• 1 Tbsp ice water
• 1/2 cup unsalted butter, softened
• 1 1/2 cups dark brown sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 2 cups of whole pecans
• One 9-inch by 1-inch tart pan with a removable bottom
• Food processor to make the tart dough

Directions

1. Start with the dough. Add the flour, sugar, and salt to a food processor, and pulse to mix. Drop in the cubed butter and pulse until the butter is broken into pea-sized bits. Pour in 1 Tbsp ice water, then pulse just until the mixture begins clumping into a dough. Tip it onto a clean work surface and use your hands to gather it into a ball. Pat it into a disc, cover it with plastic wrap, and chill it for 30 minutes.
2. Set the dough in the middle of the tart pan, then press it outward with your fingers and the heel of your hand until it reaches the edges and climbs the sides. Fit a large sheet of aluminum foil over the dough and press it against the surface so the crust holds its shape. Transfer the pan to the freezer for 30 minutes.
3. Heat the oven to 400 degrees F. Once those 30 minutes are up, take the pan out of the freezer and carefully peel away the foil. Set the pan on a baking sheet lined with a sheet of foil, which will catch any drips. Use a fork to poke holes across the bottom of the tart dough, then put the tart pan in the oven. Bake for 15 to 20 minutes, until the pastry is lightly browned. Remove it from the oven and set it aside at room temperature to cool.
4. For the filling, add the butter, brown sugar, egg, and salt to a large bowl. Stir until everything is thoroughly combined. Gently mix in the pecans, then pour the filling into the cooled, pre-baked tart shell.
5. Heat the oven to 350 degrees F. Bake the tart on a foil-lined pan for about 25 minutes, until the top is lightly browned and a little puffed all over. Take it out of the oven and allow it to cool until you can handle it. While it is still a little warm, carefully release the outer ring of the tart pan, keeping the tart on the metal base. Let it cool completely before slicing.
6. Add whipped cream when you serve it. For slicing, reach for a sharp chef's knife; the pecans need to be cut cleanly, so use firm, quick strokes.