Time: 45 minutes

For the Dough 

12 T. unsalted butter (1 ½ sticks)

½ cup sugar

1 t. vanilla extract

½ t. salt

2 cups flour

For the Filling

2 cups pecan

½ cup sugar

½ cup corn syrup

¼ cup heavy cream

1/8 t. salt

1 t. vanilla extract

Preheat over to 325°.

For the Dough

Melt butter in a saucepan over medium-high heat.

Off heat, stir in sugar, vanilla, and salt until dissolved. 

Blend butter mixture into flour.  Press dough into tart pan.  Freeze crusts for 15 minutes, then bake 25-30 minutes.  

For the Filling

Saute pecans for filling in butter over medium-high heat.  Stir constantly to prevent scorching. 

Bring sugar, corn syrup, cream and salt to a boil.  Cook, stirring constantly for 1 minute. 

Off heat, add vanilla and sautéed pecans.  Spoon filling into crusts; bake 10-15 minutes at 325.