Florida Pecan Tart

Local honey and grated orange add dimension to this popular dessert. In Florida, commercial pecan farms are located in north Florida and south to Orlando. Toasting nuts before using enhances their flavor – place on a baking sheet and bake 8-10 minutes, stirring once or twice, until slightly brown. Be careful not to let them burn. Store airtight in a zip-top bag in the freezer for best taste.
Photography By Alfredo Añez | January 22, 2017

Ingredients

  • 1 recipe pate brisee for single-crust pie
  • 3 eggs, lightly beaten
  • 3 tablespoons Florida honey
  • ¾ cup light corn syrup
  • ¼ cup light brown sugar
  • Grated zest from one orange
  • ½ teaspoon salt
  • 4 tablespoons melted butter
  • 2 cups whole pecans, toasted about 8-10 minutes in 350-degree oven and cooled

Instructions

Preheat oven to 375 degrees. Line 9- or 10-inch tart pan with pastry and crimp edges. In large bowl, combine eggs, honey, corn syrup, brown sugar, orange zest, salt and melted butter. Pour filling into pie crust. Arrange pecans carefully on top. Bake for 45-50 minutes, until filling is set but still a bit wobbly. Cool completely on a rack before serving.

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Pate Brisee

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Ingredients

  • 1 recipe pate brisee for single-crust pie
  • 3 eggs, lightly beaten
  • 3 tablespoons Florida honey
  • ¾ cup light corn syrup
  • ¼ cup light brown sugar
  • Grated zest from one orange
  • ½ teaspoon salt
  • 4 tablespoons melted butter
  • 2 cups whole pecans, toasted about 8-10 minutes in 350-degree oven and cooled
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