French Walnut Tart
If pecan pie is too cloyingly sweet for your taste, try this traditional French walnut tart, which steers clear of corn syrup and instead gets its sweetness from homemade caramel. The process is a bit time-consuming, but the end result will be well worth the effort.
Source: The New York Times
FROM THE
RECIPE:
Among the many assets of pecan pie is, oddly enough, an intensity so piercing that you can't eat much of it. In fact, pecan pie usually feeds twice as many people as you expect it to. Unfortunately, much of that intensity usually comes from corn syrup. Also unfortunate is the fact that many pecan pies have nearly inedible crusts.
Get the Recipe from The New York Times
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