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10
Medium
By Stephen Bull
Published 2001
Of all the pecan tart recipes I have tried and tasted, this is the best. Jon Bentham, a very talented chef who has worked with me on and off over the years, gave me the recipe. I don’t know where he acquired it, but it must have been a distant ancestor who settled in the Carolinas, as this tart is much admired by Americans, and has been published in Bon Appetit.
When we serve it we cut a thinnish wedge, as it is so rich, and accompany it with a ball of Bourbon or coffee ice c