SHORTBREAD CRUST

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¼ Cup lightly salted butter at room temperature

¼ Cup confectioner's sugar

½ teaspoon orange extract

1 cup sifted flour

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1. Cream soften butter with confectioner’s sugar until well blended

2. Add Orange extract to butter-sugar mixture and mix thoroughly

3. Stir in sifted flour, mixing well. Use your hands to work the dough thoroughly and form into a ball.

4. Chill, well wrapped with plastic wrap for 1 hour or more.

5. Roll shortbread dough to about ⅓ inch thick on a lightly floured board.

6. Fit into an 8-inch fluted tart pan, trimming evenly and patching as needed.

7. Preheat oven to 350°.

8. Prepare Shortbread Crust dough by pre-baking crust for 15 minutes until just beginning to turn slightly golden.

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PECAN FILLING

¼ cup lightly salted butter

⅓ cup brown sugar

⅓ cup light corn syrup

½ teaspoon vanilla extract

1 egg

1 tablespoon flour

1 ½ cups pecan halves

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1. Prepare filling by melting butter over low heat in a medium saucepan. Add brown sugar and corn syrup until melted.

2. Remove from heat and allow to cool for 10 minutes.

3. Add vanilla, lightly beaten egg, and flour. Mix well.

4. Fill prepared tart shell with pecan halves in one layer. Add the liquid filling almost to the top of the shell rim.

5. Bake for 25-30 minutes at 350°, until evenly brown and set. Under-baking makes a softer tart. Leave it in a little longer if you like it very firm and sort of caramelized.

6. For a professional shiny finish, brush while warm with hot syrup made by bringing ½ cup water and ½ cup sugar to a full boil.

7. Cool on a rack. When completely cold, remove the rim and place tart on a plate for serving. Use a ­sharp knife to cut.