Pecan Pie Baroque

You will also need:
1. A large tart pan: The one used for the pie in the photo measures 12 inches across the top, 1 inch deep, and 11 inches across the base. Do not use a tart pan with a removable base because the filling is likely to leak out.
2. A mixer, standing or handheld.
3. A food processor is useful for chopping the nuts quickly but is not at all essential.
4. A cooling rack.

Notes:
1. The photographed pie was made using a round of packaged, refrigerated puff pastry, 12-inches (about 31 cm) in diameter. If you have a choice, refrigerated, packaged puff pastry is of better quality than most frozen varieties. Thaw frozen pastry in the refrigerator before rolling it out.
2. It is more likely that the pie will cut into slices without falling apart if it is made a day in advance. When it has completely cooled, cover the top with a cotton napkin, then with plastic wrap and refrigerate it overnight. The next day, bring the pie to room temperature before cutting and serving.

Making the pie:
1. Preheat the oven to 350ºF.
2. Roll out the puff pastry into a circle big enough to line the tart pan with a bit of overhand and fit the pastry into the shell.
3. Place the pastry-lined pan in the freezer for a few minutes to stiffen the pastry a little. Fold and tuck the overhand into the space between the tart pan and the pastry shell so that the line of the fold is now the border of the tart shell. (The photo in Step 5 of the related link illustrates the formed shell.) Crimp the border all around between your fingers. Refrigerate the shell while making the filling.
4. Mix together the eggs and sugar. Add the vanilla and salt.
5. Mix in the corn syrup and butter. Then stir in the chopped pecans.
6. Take the pastry shell from the refrigerator and pour the filling into it.
7. Arrange pecan halves in concentric circles on top of the filling and bake the pie for 50 minutes. Cool it completely on a rack.