Muscadine and Pecan Frangipane Tart


4 oz - 1 stick butter
1/4 c sugar
1 yolk
1 1/4 c flour

  1. Cream butter and sugar. Add yolk, mix to combine. Mix in flour until dough forms. Wrap in plastic and chill for at least 30 minutes. Roll and fit into 9" tart pan, prick with fork, bake at 350 until light brown, about 8 minutes. Cool. The tart shell is now parbaked.


1 c pecans, toasted and fine chopped
1/2 c sugar
4 oz - 1 stick butter
1 eggs
1 t vanilla
1/4 c flour
1/8 tsp honey salt
1 1/2 - 2 c (about 8 oz) or more to taste muscadines, halved and seeded
1/4 c pecans, rough chopped

  1. Cream butter and sugar. Add eggs and vanilla, mixing well. Add (1 cup) pecans then mix in flour and salt. Mix just to combine. Spread evenly into parbaked tart shell.
  2. Scatter prepared muscadines evenly over frangipane, pressing down gently. Finish with pecans.
  3. Bake 350 until brown and puffed, about 30 minutes. Dust top with powdered sugar while warm. Best eaten at room temperature but holds well in refrigerator.