Pies & Pastries
----Sweet pastry dough----
(about 1 3/4 oz)
dark corn syrup
COOKING THE CARAMEL FILLING: Preheat oven to 350F. Bring the corn syrup and sugar to a full rolling boil in a small saucepan over medium heat. Remove from heat and stir in the butter. Beat the eggs with the salt. Beat in the corn syrup mixture, taking care not to over beat. Lightly flour the work surface and the dough. Roll the dough to a 14-inch disk, 1/8-inch thick. Line a 10-inch tart pan with the dough, trimming away the excess. Pour in the filling. Bake until the filling is
set and the bottom crust is baked through, about 40 minutes. Cool on a rack. The tart can be kept loosely covered at room temperature, up to 2 days.
MIXING THE DOUGH: Stir together the dry ingredients in a bowl. Cut up and add the butter; toss gently to coat. Rub in the butter until the mixture looks sandy. Beat the egg and toss into the flour and butter mixture with a fork. Press the dough together, wrap in plastic wrap and chill it.