Crostata for Daring Bakers

This is my second daring bakers challenge! The challenge was hosted by Simona over at Briciole. She picked crostata for this month's challenge. Crostata, which means tart, is an Italian dessert, and can be filled with a variety of fillings. Since it was Thanksgiving, I chose to make a pecan pie filling for a pecan tart.

The tart dough was a little too hard for me, but maybe I just didn't roll out the dough thin enough... oops. But anyways, the crust paired pretty well with the nuts. I guess the crunchyness of the crust complimented the sweet, semi softness of the nuts. Or at least I think. I brought it to the Thanksgiving dinner (along with several other types of desserts) and everyone said it was tasty, so I'm assuming they liked it.

I know I'm a little late, posting a pecan tart recipe and all, but I didn't start baking like crazy until this year, and anyways, I had way too much hw to begin Thanksgiving dessert testing. So sorry about posting this recipe after Thanksgiving, but you know, this tart can be enjoyed anytime of the year. Plus, it was really easy to make. I mean as long as you have all the ingredients, an oven, and a little time!

Crostata (Tart dough) Recipe can be found over at Simona's Blog Briciole

Pecan Tart Filling
Adapted from Tastespotting
Ingredients:
2 eggs
1/4 cup of granulated sugar
1/4 cup of brown sugar
1/4 teaspoon of kosher salt
1/3 cup of corn syrup
1/3 cup of whipping cream
1 tbs hazelnut extract
1 tbs maple syrup
2 tbs cup of butter, melted
1 cup of pecan halves

Directions:
1. In a bowl mix eggs, sugars, salt, and corn syrup until combined
2. Mix in the cream, extract, maple syrup, and butter
3. Add in the pecans and coat
4. Pour in to prepared tart and bake for 50 minutes at 350˚F
5. Enjoy!