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1
Pulse all-purpose flour, cake flour, 1 tbsp sugar, and 1/2 tsp salt in food processor until blended.
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2
Add 1/2 c butter, pulse until cut into smaller pieces.
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3
Ad shortening, pulse to cut up.
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4
Add 4 tbsp water; pulse until dough just begins to form, adding additional water as needed.
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5
Shape dough into flat round.
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6
Cover and refrigerate 1 hour or up to 2 days.
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7
Heat oven to 400.
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8
On lightly floured surface, roll dough into 13 inch roud; place in 10 inch tart pan with removable bottom.
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9
Trim overhan to 1/2 inch; fold overhang under.
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10
Firmly press sides of dough all around to extend 1/4 inch above rim of pan.
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11
Line crust with foil; fill with pie weights or dried beans.
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12
Bake crust 15 min; remove foil and weights.
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13
Bake an addition 15 minutes or until golden brown.
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14
(If crust puffs during baking, poke with fork to break air pockets.
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15
Cool on wire rack.
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16
Reduce oven temp to 300.
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17
Melt 2 tbsp butter in large nonstick skillet over medium heat.
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18
Stir in 2 tbsp syrup, cinnamon, nutmeg, and 1/8 tsp salt.
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19
Bring to a boil, stir in pecans until well coated.
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20
Cook 4 minutes or until pecans are deep golden brown and smell fragrant, stirring constantly.
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21
Spread on parchment paper-lined baking sheet; cool completely.
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22
Meanwhile, whisk eggs in heavy medium saucepan until blended.
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23
Whisk in 1 cup syrup, 1/4 c sugar, and 1/8 tsp salt.
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24
Add 1/4 c butter, cook over medium heat 3-4 min or untill butter melts and sugar dissoves, whisking constantly.
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25
Remove from heat, stir in vanilla.
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26
Place tart pan on rimmed baking sheet.
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27
Pour hot filling into crust, sprinkle with pecans.
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28
Bake at 300 for 25-35 min or just until full set with knife inserted in center comes out clean.
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29
Cool on baking sheet on wire rack 10 minute Remove tart from baking sheet, cool completely.
