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Pecan Almond Tart (D/P, TNT)
Source: From Elizabeth on 37th Savannah, GA
Serves: 6

1 9" pie crust
3/4 cup light corn syrup
1/2 cup sugar
3 tbsp. unsalted butter, cold
3 eggs
1 tsp. vanilla
1 cup pecans, chopped and toasted
1/3 cup almonds, sliced

Preheat the oven to 375°F.

In a medium sauce pan over medium heat, stir the syrup and sugar together and bring to a boil. Continue cooking about 2 minutes to dissolve the sugar.

Remove from heat and stir in the cold butter. Cool the syrup for 5 minutes.

Whip the eggs in a bowl with a whisk to break the yolks, then whisk in the syrup and vanilla. Pour through a sieve (to catch any bit of crystallized sugar) into the pie shell. Sprinkle with pecans and then with almonds and bake for 30 minutes. Place a sheet pan on the shelf below the pie to catch any drips. Cool before serving.

Poster's Notes:
One of the best restaurants in the South is Elizabeth on 37th St. in Savannah. It is housed in a beautiful restored Southern Mansion and the food is really unique.

By substituting margarine for the butter in pie crust and filling, it is an excellent pareve dessert and can be made a day or 2 ahead. Sometimes I melt chocolate bits and stir into the syrup when cool (definitely a Yankee conceit) and then proceed with the recipe.

This wonderful, nutty dessert makes it easy to see why Elizabeth Terry's fame has stretched far beyond Savannah's borders. Georgia produces more pecans than any other state (look for plump ones that are uniform in color) and this is an ideal way to make use of their abundance.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A