Spago’s Pecan Tart


1 1/2
cups light corn syrup
cup granulated sugar
cup brown sugar, packed
eggs plus 2 egg yolks
tablespoons unsalted butter
3 or 4 inch tart shells, unbaked
1 1/2 to 2
cups unbroken pecan halves
Caramel Sauce



Combine corn syrup, granulated and brown sugars, eggs and egg yolks in medium-sized bowl.  (Save egg whites for another use.)  Stir until blended.  Heat butter in small skillet over medium heat until butter is foamy and light brown in color.  Remove from heat and whisk into corn syrup mixture.  Set aside.


Arrange pastry shells on large baking sheet.  Place pecans in tart shells and pour filling over (alternately, pour in filling, then arrange pecans in symmetrical pattern over filling).  Bake at 375 degrees 35 to 40 minutes.  Remove to wire rack to cool.  Serve tarts at room temperature topped with Caramel Sauce. 


Makes 21 servings.



Caramel Sauce


cup sugar, preferably vanilla sugar
cup whipping cream, at room temperature
tablespoons unsalted butter, at room temperature



Heat sugar in small, heavy skillet or saucepan over medium heat until melted and medium amber in color.  Carefully pour in cream all at once, being careful to avoid splatters.  Stir in butter.


Cook, stirring constantly, over medium heat until caramel dissolves and sauce is smooth.  Remove from heat.  Store at room temperature if not using immediately (sauce will harden when refrigerated). 


Makes about 1 cup.