EASY PECAN TART

INVITED FOR THANKSGIVING?  Here's a fool-proof tart that looks great, travels well and is so fast to make you'll be shocked. This isn't gooey - not a drop of corn syrup is involved. 

You'll need a ten-inch tart pan and a food processor. Set the oven to 350 degrees and place one rack in the middle. Making the pastry is a snap. Put these ingredients in a food processor:

• 1 cup flour
• 2 tbs sugar
• 6 tbs butter, frozen and cut into pieces
• 1 egg yolk
• 1 tbs cold water

Pulse until a ball of dough forms, not a second longer. Roll out the dough and fit it to the tart tin, trimming the top with a sharp knife. It's a cookie dough and easy to work with. Roll the trimmed pieces together and use to thicken any parts of the tart sides or bottom which look weak.

Mix the following ingredients thoroughly with a big spoon:

• 2 eggs
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 tbs melted butter
• 2 tsp vanilla
• 1/4 tsp salt
• 2 cups coarsely chopped pecans (you can use a lot of halves)

Pour (more like push) the filling into the tart shell and bake for 25 minutes or until golden. Cool completely on a rack. If you are traveling, leave the tart in the tin and wrap it airtight. Make it today and freeze it. No one will ever know.