Blend together flour, butter, sugar and salt in a bowl with
your fingertips or a pastry blender (or pulse in a food processor)
just until mixture resembles coarse meal with some small (roughly
pea-size) butter lumps.
Drizzle 2 tablespoons ice water along with the egg yolks evenly
over mixture and gently stir with a fork (or pulse) until
incorporated- add more liquid if needed. Gently knead, but do not
over-mix. Chill at least 1 hour before rolling.
Roll out dough on a lightly floured surface with a rolling pin
to a large round circle. Press into the bottom of a 12" tart mold
or a 9" pie pan- trim edges and crimp. Chill shell 30 minutes.
Prick the bottom with a fork and pre-bake shell at 350°F until
light golden brown- about 10-15 minutes.
Whisk together yolks and salt in a bowl until blended, then
whisk in syrup and lemon juice.
Stir in pecans and pour filling into pie shell, spreading nuts
Cover edge of shell with a pie shield or foil and bake just
until filling is set, 20 to 30 minutes (time will be dependent on
the thickness of your filling). Cool to warm or room temperature on
(Optional) As an optional garnish, guests can top the tart
with ginger whipped cream with brown sugar or maple sugar
Sarah Kolikowski is the
executive pastry chef at Sixteen. Click
here for more Thanksgiving recipes from top-rated Chicago