: Crust:
2 1/2 c all-purpose flour
1/2 c unsalted butter, — chilled
1/8 ts salt
7 TB ice water
: Filling:
5 TB salted butter
1 c dark brown sugar
1/2 c dark corn syrup
2 ts pure vanilla extract
1 ts almond extract
3 lg beaten eggs
2 c toasted chopped pecans
: Toasted pecan halves
Crust: Preheat oven to 350 degrees. Mix together flour, salt and
chilled butter in food processor until mixture resembles coarse meal.
Add ice water by tablespoons and process just until a dough ball
begins to form. Wrap dough and chill until firm. Roll dough out on
floured board into a 10 by 10-inch square . Fold dough in half and
then into quarters and place in an 8-inch square baking pan. Unfold
dough and press into corners and up sides of pan and chill 15 minutes.
Filling: Melt butter in medium saucepan over medium heat and remove
from heat. Stir in sugar and corn syrup and mix until smooth. Add
almond and vanilla extracts. Add eggs and beat with a spoon until
well blended. Fold in toasted pecans and pour filling into crust
lined pan. Place pan in center of oven and bake 50-60 minutes or
until filling is set. Cool on wire rack cut into small squares and
top each with a pecan half.
Yields
4 Servings