Delicious pecan tart

Ingredients:

• 1 sheet of pie dough, store-bought
• 3 tbsp. pecan halves
• 110 g unsalted butter
• 1 cup brown sugar
• 1 cup dark corn syrup
• 2 vanilla beans, seeds scraped out, or 2 tsp vanilla extract
• 4 large eggs, lightly beaten
• Ice cream (any flavor) for serving

Preparation:

1. Preheat oven to 175°C.
2. On a lightly floured work surface, roll out the pie dough into a 12-inch (32 cm) circle and about 1/4 inch (0.5 cm) thick. Place the dough in a 9-inch (22 cm) pie pan and trim the edges, leaving a 1/4 inch (2 cm) overhang. Fold the excess dough under and fold the edges in. Refrigerate for at least 30 minutes before filling.
3. Roughly chop 2 cups pecans by hand or in a food processor and set aside.
4. In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar until smooth. Remove from heat and stir in the corn syrup, vanilla seeds, and eggs. Stir in the chopped nuts and spread them into the prepared pan. Arrange the remaining pecan halves (1 cup) around the edges of the pie for garnish.
5. Bake until set in the center, 60–70 minutes. Let cool completely. Slice and serve with a scoop of ice cream.