1 Hill Country Fare refrigerated pie crust
2 sheets 12 inches long H-E-B parchment paper
2 cups Hill Country Fare pecan pieces
2/3 cup Central Market™ light brown sugar packed
1/4 cup Central Market™ european butter
1/4 cup Hill Country Fare dark corn syrup
1/2 cup H-E-B baker’s whipping cream keep cold for best results
Heat oven to 375 degrees F. Unroll the pie crust, allowing it to reach
room temperature (15 minutes).
Line the bottom of a 9-inch spring mold pan with parchment paper. Pres
s the dough into the bottom of the pan and 1 inch up the sides of the
Pierce the bottom of the crust with a fork, line the inside with anoth
er sheet of parchment paper and fill with 1 cup of dried beans or rice
to prevent the crust from developing air bubbles. Bake the crust for
15 minutes and cool. Remove the beans and the top layer of parchment p
Sprinkle the pecan pieces in the bottom of the cooled tart shell and s
Combine the sugar, butter, corn syrup and 2 Tablespoons of whipping cr
eam in a 2 quart heavy bottom sauce pan. Heat the sugar mixture over m
edium heat, stirring constantly until it begins to boil. Boil the syru
p for 1 minute.
Evenly pour the hot syrup over the pecans. Bake the tart on the center
oven rack for 10 minutes or until the syrup bubbles. Place the tart o
n a wire rack and cool. Cut the tart into 12 wedges or squares.
Meanwhile, beat the remaining cold whipping cream in a medium bowl wit
h an electric mixer on high speed until stiff peaks form. Cover the bo
wl with plastic wrap and refrigerate until ready to serve the tart. Sp
oon one tablespoon of whipping cream on each serving.