Recipe

Pecan Caramel Tart Recipe

Add Step-by-Step Photos	Ahmed1 / All my dishes 2 years, 2 months ago Although it was hard to find Pecans in Egypt,but it really worth the effort.I have made a combination from 2 different websites to get such good results.The crust from joyofbaking.com,the filling from epicurious.com Prep:30m Cook:30m Servings:8	Ahmed1
	caramel all around

Does this look good? Yeah! / Nope

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lanacountr

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henrie

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pinkpasta

victoriare

jett2whit

Ingredients

Pate Brisee (Short Crust Pastry):

1 1/4 cups (175 grams) all-purpose flour

1/2 teaspoon salt

1 tablespoon (14 grams) granulated white sugar

1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces

1/8 to 1/4 cup (30 - 60 ml) ice water

For filling

3/4 cup (1 1/2 sticks) unsalted butter

3/4 cup (packed) golden brown sugar

6 tablespoons light corn syrup

3 cups pecan halves (about 10 ounces)

3 tablespoons whipping cream

Directions

1-In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal . Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 1 minute.

Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using.

After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle.Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border or else crimp the edges using your fingers. Chill covered for about 30 minutes before pouring in the filling.

For filling:

Preheat oven to 350°F. Combine butter, brown sugar and corn syrup in heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in nuts and cream. Boil until mixture thickens slightly, about 3 minutes. Remove from heat.

Pour hot filling into crust. Using spoon, evenly distribute nuts. Bake until filling bubbles all over, about 10 minutes. Transfer pie to rack and cool.

Serve warm or cold.

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Comments

suzyqt1968 2 years, 2 months ago said:
Looks delicious! I am originally from Louisiana in the southern USA where pecans are plentiful. This recipe reminds me of the pecan pies I ate growing up.

krumkake 2 years, 2 months ago said:
A thing of beauty! And well worth your search for pecans, I'm sure...this would make a very pretty dessert for our Thanksgiving table, instead of the usual pecan pie. Thank you!

ambus 2 years, 2 months ago said:
Thanks for sharing a great, unique recipe!

momto4 2 years, 2 months ago said:
Thanks for sharing this recipe! Looks good!

michellem 2 years, 1 month ago said:
Thanks for sharing. This looks very pretty and tasty! M

rosemaryblue 2 years, 1 month ago said:
This sounds wonderful! The filling combination is divine! Thanks for sharing.

mystic_river1 2 years, 1 month ago said:
I made this last week and just wanted to eat it all myself. Unfortuneately, I am a small girl and if I did that with all your recipes I would not be small anymore. But it was fun making it and tasting it. I am caregiver for my parents and disabled husband and as Mamma explained because of their ailments and not getting around, they always look forward to the next meal so I do my best to give them a great variety of food served in a "restaurant-like" way. I want the three of them to have as much happiness as I can provide. Gotta run and get the ribs on the BBQ....Thanks again!

pipit13 2 years, 1 month ago said:
Wish I could give you a big bag of my pecans.
My tree has been so blest this year. Now, is shelling time. Wish there was an easy way to do
that.
Your recipe sounds great and one I want to try.

deedeec 1 year, 9 months ago said:
I absolutely Adore pecans! This sounds absolutely devine! Caramel and Pecans are one of those "perfect" food combinations, like garlic and butter!

jett2whit 1 year, 9 months ago said:
Being from Georgia, there are pecan trees all over town where I live. We love pecans and this recipe sounds delicious. Got my 5! Jett

lorisrecipes 1 year, 9 months ago said:
This looks awesome, I love anything with pecans. Thank you for posting!

henrie 1 year, 8 months ago said:
Yum, this looks so beautiful, love it. Can't wait to give it a try, thanks for the wonderful post, you have my 5

annieamie 1 year, 8 months ago said:
The pecans on your finished tart look huge, Ahmed! And as usual, your recipe sounds perfect. Thank you for the short crust recipe, too!

pinkpasta 1 year, 5 months ago said:
You're right. I can tell it's worth the time and effort. I'm really impressed with all of your recipes!!!

redhawk 1 year, 5 months ago said:
Ahmed your baking ROCKS! Not only do you share awesome ideas (and give credit to where your inspiration came from), your photos are great...so delectable one almost wishes they could sniff or lick their computer screen for a little taste I would have to believe that You are very inspiring to everyone who loves to cook! (and I would bet to those just starting out too!)

pieplate 10 months, 3 weeks ago said:
Very fine. Where have you been? I hope everything is all right. Wishing you a happy new year, as much as possible,

Karen

tablescape 1 month ago said:
I am amazed at your ability to combine foods from such varied recipe sites and create your own, wonderful creations. you are really a very unique person and I, for one, appreciate your skill and ingenuity. Don't stop, the world awaits you and many will be the beneficiaries of your talent and skill. Thanks for one more tantalizing recipe.

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