8 0.25cunsalted butter 0.5clight corn syrup 0.33333333333333cpacked brown sugar 1.5tpure vanilla extract 1tfresh lemon juice 1egg 1cegg yolk 0.25tsalt 1cpecan pieces, toasted 1partially baked 9-inch tart pastry, cooled 0.75cpecan halves Make the tart: Place a rack in the center of the oven, and preheat the oven to 350 degrees. In a small saucepan, melt the butter over medium heat. Stir in the corn syrup and sugar, and bring to a boil. Cook for 1 minute, stirring constantly. Remove the mixture from the heat, and allow it to cool for a few minutes. Stir in the vanilla and lemon juice. Set aside. In a medium bowl, whisk the egg, egg yolk and salt. Add the butter mixture, a little at a time, stirring until completely combined. Spread the pecan pieces over the bottom of the tart shell, then arrange the pecan halves on top of the pieces. Slowly and evenly pour the filling over the pecans, tapping down the pecans to coat them. Bake for 20-25 minutes or until the crust is golden brown and the filling is puffed up. If the pastry edges brown too quickly, cover them with strips of foil or a pie crust shield (see note). Remove the pan from the oven, and set it on a wire rack to cool. Make the spiked whipped cream: Chill a mixing bowl and whisk attachment in the freezer for 15 minutes. Pour the cream into the chilled bowl, and beat on low speed for 30 seconds, or until small bubbles form. Gradually increase the mixer speed to high. When the cream starts to form soft peaks, add the confectioners' sugar and Cognac and continue whipping on high speed until the cream has doubled in volume and forms stiff peaks. Cover the whipped cream, and refrigerate for up to 24 hours. If the cream separates, whisk it by hand until it comes back together. Serving suggestions: Serve tart slices topped with spiked whipped cream or vanilla ice cream.