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.
Geri,
ReplyDeletethis sounds so good- I can just imagine it with chocolate over top.
vickie
This sounds wonderful!! When I get my kitchen back, I'll have to try it.
ReplyDeleteKaren
Ladybug Creek
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.
ReplyDeleteYvonne
I think this is so much prettier than a pecan pie, and would taste very similar. Nice recipe.
ReplyDeleteYummy! Definitely worth a try!
ReplyDeleteOhhh, Yummy! I love caramel and pecans. Thanks for sharing this.
ReplyDeleteThis sounds delicious I can't wait to try it! Thanks for joining in on my Tuesdays Tasties!
ReplyDeleteThanks for stopping by and leaving a note. Your recipe sounds so good.
ReplyDeleteI 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!
What a beautiful and elegant pie!
ReplyDeleteWonderful! My husband would really love this one! Thanks for linking it up for Monday Munchies :-)
ReplyDeleteSounds really delish! Thanks for leaving a comment on my blog! Your blog is so pretty in the fall design....love it!
ReplyDeleteHow 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.
ReplyDeleteHmm! I'm book-marking this one for Thanksgiving!
ReplyDeleteThanks so much for sharing!
Looks yummy! I love caramel and pecans!
ReplyDeleteGod bless,
Amanda
This sounds like a real winner for Thanksgiving! Thanks for joining the bread round-up.
ReplyDeleteOh, this recipe sounds awesome. I love that you don't bake the final product.
ReplyDeleteWhat a lovely recipe. Thanks for sharing this with us.
ReplyDeleteOh my gosh, this looks delicious! Carmel and pecans are two of my favorite things. Yum!
ReplyDelete