Pecan Caramel Tart
The fail-safe press-in crust makes this tart easy to pull off. Prep and cooking time, about 1 hour, plus at least 4 hours to cool.
Total Steps
9
Ingredients
11
Tools Needed
4
Ingredients
- 0.75 cup <a href="/3XTHR638">butter,</a> room temperature
- 0.25 cup <a href="/GHZ654L7">brown sugar,</a> firmly packed
- 1 <a href="/RLJKG6JT">egg yolk</a>
- 0.5 teaspoon <a href="/SCWTQ5DZ">vanilla</a>
- 1.5 cup al-purpose <a href="/4YMSSPXL">flour</a>
- 0 teaspoon <a href="/7WDLGSY7">salt</a>
- 2.75 cup <a href="/8P4DN8PR">pecans </a>halves
- 1.75 cup <a href="/6H6G87VP">sugar</a>
- 0.25 cup <a href="/PXTR53Z5">water</a>
- 2 tablespoon <a href="/FZRQ3MKQ">light corn syrup</a>
- 0.5 cup <a href="/6ZFCTSYK">whipping cream</a>
Instructions
Step 1
<a href="/H3S4YV46">Preheat oven </a>to 350 F.
Step 2
In a bowl, with a mixer on medium speed, <a href="/3CYMY2D7">beat </a>1/2 butter and the <a href="/D434P8MH">brown </a>sugar until smooth.
Step 3
<a href="/3CYMY2D7">Beat </a>in egg yolk and vanilla. Add flour and 1/4 teaspoon <a href="/DPSVTKVY">salt </a>and <a href="/3CYMY2D7">beat </a>until mixture forms a ball.
Step 4
<a href="/4NXSJQ3D">Press </a>dough over bottom and up sides of a 9 - inch fluted tart pan with removable rim. <a href="/YCPJKCW5">Freeze </a>until firm, 15 minutes.
Step 5
Meanwhile spread pecans in a large <a href="/RNT367Z2">baking </a>pan. <a href="/RNT367Z2">Bake </a>until lightly golden, about 8 minutes
Step 6
Leave oven on). When pecans are <a href="/GZFHJC5K">cool </a>enough to handle, <a href="/6L7QNTJV">chop </a>2 cups; reserve remainder.
Step 7
<a href="/RNT367Z2">Bake </a>tart <a href="/8PC5SQSH">shell </a>until golden, 16 to 18 minutes. Transfer to a wire rack.
Step 8
Meanwhile, in a 3 to 4 quart pan over medium <a href="/XZFHRHHF">heat,</a> combine sugar, corn syrup and 1/4 cup water. <a href="/DRM2WPZ4">Stir </a>until sugar is <a href="/PXKXVQTM">dissolved,</a> then increase <a href="/XZFHRHHF">heat </a>to high and boil,, swirling mixture occasionally, until mixture is a deep golden <a href="/D434P8MH">brown,</a> 10 to 15 minutes. Remove from <a href="/XZFHRHHF">heat </a>and <a href="/DRM2WPZ4">stir </a>in <a href="/TCTHBPYH">whipping cream,</a> remaining 1/4 cup butter and remaining 1/2 teaspoon <a href="/DPSVTKVY">salt </a>( mixture will foam). <a href="/DRM2WPZ4">Stir </a>until smooth.
Step 9
Spread chopped pecans in tart <a href="/8PC5SQSH">shell,</a> then pour in hot <a href="/Z27T5R5G">caramel; </a>spread level. <a href="/HZXPVMNR">Garnish </a>edge of tart with reserved pecans <a href="/JXYLJGZ5">halves. </a>Let tart <a href="/GZFHJC5K">cool </a>until <a href="/Z27T5R5G">caramel </a>is firm enough to <a href="/3JDX2Q84">slice,</a> at least 4 hours, or <a href="/FK6MC4B6">chill </a>up to 2 days (bring to room temperature before serving). <a href="/XZBDDD5G">Cut </a>into thin wedges.