Warm Pecan Tart 4 eggs 1 1/3 cup light corn syrup 1 cup brown sugar, packed 1/4 cup + 1 Tablespoon unsalted butter, Melted 1 teaspoon vanilla extract 2 cups chopped pecans 3 cups pecan halves , approximate Pastry In a mixer, using the paddle attachment, combine flour and sugar. Add butter and pulse until mixture is coarse. Combine egg yolks and heavy cream then add to mixture until mixture just comes together. Do not knead dough at this point. Do not overmix. Portion and wrap securely in plastic wrap. Place in refrigerator to chill. Roll out chilled dough and place in a tart pan. Place parchment paper on shell and fill with beans or pie weights. (Blind) bake at 350F for 20 minutes, remove parchment paper and beans, and return to the oven for another 5 minutes. Remove and fill. Filling Whisk together all ingredients except pecans. Sort pecan halves and set aside the nicest ones. Sprinkle the chopped pecans around the bottom of the pre-baked tart shell, and pour the filling over. Arrange the pecan halves around the top of the pie. Bake at 350 degrees for about 20 minutes. Check after 10, and then keep an eye on it. Tart will be slightly firm to touch when finished.Watermelon GazpachoServings : 8 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart seedless watermelon, diced 1/2 sweet red pepper, diced 1 cup orange juice 2 Tablespoons extra virgin olive oil 1/4 seedless cucumber, diced 1/2 medium yellow onion, diced 1 1/2 cloves garlic 1/4 jalapeno pepper, seeded and diced 1 1/2 limes, juiced 1/4 bunch cilantro 1/2 Tablespoon salt and pepper Combine all ingredients in a blender and process by pulsing. Do not overblend. Garnish with pickled watermelon rind. Serving is 6 ounces.