QUICKEST PECAN TART

FOR THE CRUST:
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 1/3 cups graham cracker crumbs
FOR THE FILLING:
1/2 cup (1 stick) unsalted butter
1/2 cup firmly packed light brown sugar
1/4 cup light corn syrup
2 tablespoons heavy cream
2 cups pecan halves

Preheat the oven to 350 degrees F.

In a medium bowl, combine the 5 tablespoons melted butter, granulated sugar and graham-cracker crumbs. Press evenly and firmly across the bottom and up the sides of a 9-inch tart pan with a removable bottom. Transfer the pan to the freezer.

In a medium saucepan over medium-high heat, combine the remaining 1/2 cup butter, brown sugar and corn syrup. Bring to a boil, stirring frequently. Boil 1 minute.

Stir in the cream and pecans; boil 3 minutes more.

Remove the pan from the heat and pour the hot filling into the tart pan. Spread the nuts evenly over the tart.

Bake until the filling is bubbling and slightly browned, about 10 minutes. Cool completely on a wire rack. Carefully remove the sides of the pan.

Servings: 8
Source: Instant Gratification: No-Hassle Desserts in Just About No Time by Lauren Chattman