Caramel Pecan Tart

Caramel Pecan Tart

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Caramel Pecan Tart Recipe

How to Make Caramel Pecan Tart 

 

1 cup all-purpose flour (unbleached)

1/2 cup  CAKE FLOUR

1 tablespoon sugar

1/2 teaspoon salt

6 tablespoons unsalted butter, chilled, cut up

3 tablespoons shortening, chilled

3 to 4 tablespoons ice water

FILLING

1 cup whipping cream

2 tablespoons unsalted butter, cut up

1 1/3 cup sugar

1/2 cup water

2 1/2 cups pecan halves, toasted*

2 teaspoons vanilla extract

1 tablespoon corn syrup

TOPPING

1 cup whipping cream

1 tablespoon powdered sugar

1/2 teaspoon vanilla extract

1.Place all-purpose flour, cake flour, 1 tablespoon sugar and salt in food processor, pulse to combine.  Add 6 tablespoons butter and shortening , process until mixture resembles coarse crumbs with some pea sized- pieces.     Add 3 tablespoons of the ice water, process just until dough begins to form, adding additional water 1 teaspoon at a time if necessary (Dough also can be mixed by hand using a pastry blender or two knives.)  Shape into   flat round, cover and refrigerate 45 minutes.

2.  On lightly floured surface, roll dough into 12-inch round.  Line 10 inch tart pan with dough;  trim to 1/2 inch beyond edge of pan.  Turn edge of dough under, even with edge of pan;  crimp.  Freeze 30 minutes or until firm.

3. Meanwhile, heat oven to 375 degrees.  Line crust with foil.  Fill with  pie weights or dried beans.  Bake 15 minutes; remove pie weights or dried beans.  Bake an additional 15 minutes or until golden brown.  Cool on wire rack.

4.  To make filling, place 1 cup cream and 2 tablespoons of butter in small sauce pan; heat over medium heat until butter melts and mixture is hot.  Remove from heat; cover to keep warm

5.  Place 1 1/3  cups sugar, 1/2 cup water and corn syrup in large saucepan, cover and cook over medium heat, without stirring, until sugar dissolves.  Uncover;  with pastry brush down any sugar crystals on side of saucepan.  Increase heat to medium-high.  Bring to a boil; until sugar golden brown, watching carefully.  Remove from heat; beat slowly add hot cream. (Be Careful as mixture will bubble up.)  Stir until boiling stops and mixture is smooth.  Stir in pecans and 2 teaspoons vanilla.

6. Let stand 15 minutes to cool slightly.  Pour into baked crust.  Cool completely on wire rack, at least 3 hours or until set but still soft.

7.  In medium bowl beat all topping ingredients until soft peaks form.  Serve tart at room temperature with whipped cream.  Refrigerate leftovers.

*Tip to toast peacans, place on baking shee;  bake at 375 degrees for 4 to 6 minutes or until slightly darker in color.  Cool.

 

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