CARAMEL PECAN TART

3/4 cup butter, room temperature

1/4 cup brown sugar, firmly packed

1 egg yolk

1/2 teaspoon vanilla

1 - 1/2 cups al-purpose flour

3//4 teaspoon salt

2 - 3/4 cups pecans halves

1 - 3/4 cups sugar

1/4 cup water

2 tablespoons light corn syrup

1/2 cup whipping cream

Preheat oven to 350 F.

In a bowl, with a mixer on medium speed, beat 1/2 butter and the brown sugar until smooth.

Beat in egg yolk and vanilla. Add flour and 1/4 teaspoon salt and beat until mixture forms a ball.

Press dough over bottom and up sides of a 9 - inch fluted tart pan with removable rim. Freeze until firm, 15 minutes.

Meanwhile spread pecans in a large baking pan. Bake until lightly golden, about 8 minutes

(leave oven on). When pecans are cool enough to handle, chop 2 cups; reserve remainder.

Bake tart shell until golden, 16 to 18 minutes. Transfer to a wire rack.

Meanwhile, in a 3 to 4 quart pan over medium heat, combine sugar, corn syrup and 1/4 cup water. Stir until sugar is dissolved, then increase heat to high and boil,, swirling mixture occasionally, until mixture is a deep golden brown, 10 to 15 minutes. Remove from heat and stir in whipping cream, remaining 1/4 cup butter and remaining 1/2 teaspoon salt ( mixture will foam). Stir until smooth.

Spread chopped pecans in tart shell, then pour in hot caramel; spread level. Garnish edge of tart with reserved pecans halves. Let tart cool until caramel is firm enough to slice, at least 4 hours, or chill up to 2 days (bring to room temperature before serving). Cut into thin wedges.

Yields: 12 to 16 servings.

Notes: This fall safe press in crust makes this tart easy to pull off.

Prep and cooking time, about 1 hour, plus at least 4 hours to cool.