Place the flour in a bowl and rub in the butter using your fingertips until it resembles fine breadcrumbs.
Stir in the sugar and add enough cold water to mix into firm dough.
Wrap in plastic wrap or wax paper and chill for 15 minutes, until firm enough to roll out.
Roll out the dough on a lightly floured flat surface and use to line a 9-inch loose-bottom round tart pan (or 9-inch pie pan). Prick the bottom with a fork. Chill for 15 minutes.
Place the pan on a baking sheet and line with a sheet of parchment paper and dried beans (the dried beans are layed on top of the parchment paper to act as a weight to weigh the dough down).
Bake for 10 minutes.
Remove the paper and beans and bake for an additional 5 minutes.
Reduce oven temperature to 350°F.
Filling
Place the butter, brown sugar, and corn syrup in a saucepan and heat gently until melted.
Remove from the heat and quickly beat in the eggs and Rodelle Gourmet Vanilla Extract.
Coarsely chop the pecans and stir into the mixture.
Pour into the tart shell and bake for 35-40 minutes, until the filling is just set.
