1/2 package (397 g) frozen puff pastry, thawed 1/2

1-1/2 cups Southern U.S. pecan halves 375 mL

3 large eggs 3

2 tbsp unsalted butter, melted 30 mL

1-1/2 tsp vanilla extract 7 mL

2 tbsp freshly squeezed lemon juice 30 mL

1-1/2 cups golden corn syrup 375 mL

Icing sugar for garnish, if desired

Preheat oven to 400?F (200?C).

On lightly floured surface roll out puff pastry to a thickness of 1/8 inch (2 mm). Using pastry, carefully line the inside of a 9-inch (23 cm) tart pan with removable bottom and press firmly. Trim any excess pastry from rim of pan and prick the pastry dough all over with a fork. Refrigerate for 15 minutes.

Meanwhile, to toast pecans, spread on cookie sheet and bake in preheated oven until slightly golden, approximately 5 to 7 minutes. Allow to cool.

To prepare for baking, line pastry with aluminum foil and fill with rice, dried beans or pie weights (NOTE: be sure to fill the shell right up to the top with weights to ensure even baking). Bake pastry in preheated oven for 30 minutes. Remove and allow to cool on rack for a few minutes; remove weights and foil liner and cool completely.

In large mixing bowl, beat eggs with whisk until light and fluffy. Whisk in butter, vanilla, lemon juice and corn syrup. Scatter pecans into pre-baked dough shell and pour the mixture over the nuts (it is possible at this point to arrange pecans in a symmetrical pattern for baking, if desired). Bake for 25 to 30 minutes in preheated oven, or until filling is set and pastry is golden. Remove from oven and cool to lukewarm before slicing.

Serves 6.

Source: Developed by Chef Jacques Leonardi for www.gosouthfresh.com.

- www.NewsCanada.com

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