Caramel-Pecan Tart
This recipe is so easy to make and comes out perfect every time! It features a candy-like filling encased in a sturdy shortbread crust. It's nutty and buttery, with just a hint of honey -- a thin slice with a dollop of whipped cream is the perfect partner to after-dinner coffee. Plus, it transports well, making it a great dessert for potlucks and other group dinners. A big hit with my hiking group!
Total Steps
6
Ingredients
8
Tools Needed
9
Ingredients
- 3 1/2 cups pecans, coarsely chopped
- 2 cups all-purpose flour
- 2/3 cup powdered sugar
- 3/4 cup butter
- 1/2 cup brown sugar
- 1/2 cup honey
- 2/3 cup butter
- 3 tablespoons whipping cream
Instructions
Step 1
Arrange pecans in a single layer on a baking sheet. Bake at 350°F for 5 to 7 minutes or until lightly toasted. Cool on a wire rack for 15 minutes or until completely cool.
Step 2
Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 10- to 11-inch tart pan with removable bottom.
Step 3
Bake the crust at 350°F for 20 minutes or until edges are lightly browned. Cool on a wire rack for 15 minutes or until completely cool.
Step 4
Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-quart saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into the prepared crust.
Step 5
Bake at 350°F for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack for 30 minutes or until completely cool.
Step 6
Caramel-Pecan Bars Variation: To make bars, follow steps 1-5, but in step 2, press the crumb mixture evenly on the bottom and 3/4 inch up the sides of a lightly greased heavy-duty aluminum foil-lined 13 x 9-inch pan instead of a tart pan. After the tart is completely cool (step 5), use the aluminum foil as handles to carefully lift the bars from the pan, transfer to a serving tray, and cut into squares.