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Monday, November 9, 2009

CARAMEL PECAN TART

Pecan Caramel Tart on Foodista
3/4 cup butter, room temperature
1/4 cup brown sugar, firmly packed
1 egg yolk
1/2 teaspoon vanilla
1 - 1/2 cups al-purpose flour
3//4 teaspoon salt
2 - 3/4 cups pecans halves
1 - 3/4 cups sugar
1/4 cup water
2 tablespoons light corn syrup
1/2 cup whipping cream

Preheat oven to 350 F.

In a bowl, with a mixer on medium speed, beat 1/2 butter and the brown sugar until smooth.
Beat in egg yolk and vanilla. Add flour and 1/4 teaspoon salt and beat until mixture forms a ball.

Press dough over bottom and up sides of a 9 - inch fluted tart pan with removable rim. Freeze until firm, 15 minutes.

Meanwhile spread pecans in a large baking pan. Bake until lightly golden, about 8 minutes
(leave oven on). When pecans are cool enough to handle, chop 2 cups; reserve remainder.

Bake tart shell until golden, 16 to 18 minutes. Transfer to a wire rack.

Meanwhile, in a 3 to 4 quart pan over medium heat, combine sugar, corn syrup and 1/4 cup water. Stir until sugar is dissolved, then increase heat to high and boil,, swirling mixture occasionally, until mixture is a deep golden brown, 10 to 15 minutes. Remove from heat and stir in whipping cream, remaining 1/4 cup butter and remaining 1/2 teaspoon salt ( mixture will foam). Stir until smooth.

Spread chopped pecans in tart shell, then pour in hot caramel; spread level. Garnish edge of tart with reserved pecans halves. Let tart cool until caramel is firm enough to slice, at least 4 hours, or chill up to 2 days (bring to room temperature before serving). Cut into thin wedges.

Yields: 12 to 16 servings.

Notes: This fall 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.


19 comments:

  1. Geri,
    this sounds so good- I can just imagine it with chocolate over top.
    vickie

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  2. This sounds wonderful!! When I get my kitchen back, I'll have to try it.
    Karen
    Ladybug Creek

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  3. My husbad loves pecan pie, but I bet he will love this even more! I need this one for my Thanksgiving dinner. Thank you so much. My husband will think I am wonderful! Thanks for that, too.
    Yvonne

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  4. I think this is so much prettier than a pecan pie, and would taste very similar. Nice recipe.

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  5. Yummy! Definitely worth a try!

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  6. Ohhh, Yummy! I love caramel and pecans. Thanks for sharing this.

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  7. This sounds delicious I can't wait to try it! Thanks for joining in on my Tuesdays Tasties!

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  8. Thanks for stopping by and leaving a note. Your recipe sounds so good.

    I hope you will try my cookie recipe. These are some of our favorite cookies, and are so easy to make. At the end of my baking day for the holidays-some years I do more and some years less-this is my last recipe and I stick it in the oven and go to bed! In the morning the whole house smells wonderful.

    Blessings and stop by again for a visit!

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  9. What a beautiful and elegant pie!

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  10. Wonderful! My husband would really love this one! Thanks for linking it up for Monday Munchies :-)

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  11. Sounds really delish! Thanks for leaving a comment on my blog! Your blog is so pretty in the fall design....love it!

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  12. How could you do this to me? I was just going to bake a simple nut bread and now I have to contend with deciding whether I should make this luscious choice. Some friend, you are.

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  13. Hmm! I'm book-marking this one for Thanksgiving!

    Thanks so much for sharing!

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  14. Looks yummy! I love caramel and pecans!
    God bless,
    Amanda

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  15. This sounds like a real winner for Thanksgiving! Thanks for joining the bread round-up.

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  16. Oh, this recipe sounds awesome. I love that you don't bake the final product.

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  17. What a lovely recipe. Thanks for sharing this with us.

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  18. Oh my gosh, this looks delicious! Carmel and pecans are two of my favorite things. Yum!

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