Caramel-Pecan Tart
By: M Baldwin
Published: Saturday, January 23, 2010 - 9:12am

Ingredients




3 1/2 cups coarsely chopped pecans
2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, cubed
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream

Preparation

1 Arrange pecans in a single layer on a baking sheet. Bake at 350 for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool. 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-inch to 11-inch tart pan with removable bottom. 3 Bake at 350 for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool. 4 Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust. 5 Bake at 350 for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool. 6 Caramel-Pecan Bars: Prepare recipe as directed, pressing crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13- X 9-inch pan. When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into squares. 7 Tip: good with drizzled chocolate over the top of the baked tart. Nice effect with little change in flavor.

About


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!