Introduction
The Caramel Pecan Tart is an exquisite dessert that combines rich caramel flavors with the earthy crunch of pecans, all enveloped in a buttery tart crust. Perfect for special occasions or simply to indulge in a sweet treat, this tart brings together the elements of sophistication and comfort in every bite.
Detailed Ingredients with measures
For the tart crust:
– 1 ½ cups all-purpose flour
– ½ cup unsalted butter, cold and cubed
– ¼ cup powdered sugar
– 1 egg yolk
– 3-4 tablespoons cold water
For the caramel filling:
– 1 cup granulated sugar
– 6 tablespoons unsalted butter
– ½ cup heavy cream
– 1 teaspoon sea salt
For the topping:
– 1 ½ cups pecans, roughly chopped
– A few extra pecans for garnish
Prep Time
The preparation time for this Caramel Pecan Tart is approximately 20 minutes, allowing you to gather and prepare all your ingredients efficiently.
Cook Time, Total Time, Yield
Cook time is around 30-35 minutes, with a total time of about 55-60 minutes from start to finish. This recipe yields a delightful tart serving around 8-10 people, making it a fantastic choice for gatherings and celebrations.
Detailed Directions and Instructions
Prepare the Tart Crust
Combine flour, powdered sugar, and salt in a mixing bowl. Add cold butter cubes and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Add the egg yolk and cold water, mixing until the dough comes together. Form the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.
Roll Out the Dough
After chilling, roll out the tart dough on a lightly floured surface to fit a tart pan. Carefully transfer the dough to the pan, pressing it firmly into the edges. Trim any excess dough hanging over the sides.
Blind Bake the Crust
Preheat the oven to 180°C (350°F). Line the tart crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes until lightly golden. Remove the weights and parchment paper and bake for an additional 5 minutes.
Prepare the Caramel Filling
In a saucepan, combine brown sugar, corn syrup, heavy cream, and salt. Cook over medium heat, stirring until the mixture is smooth and the sugar has dissolved. Bring the mixture to a boil and let it cook without stirring for about 5 minutes until thickened.
Add the Pecan and Vanilla
Remove the caramel from heat and stir in the pecans and vanilla extract until well combined.
Assemble the Tart
Pour the caramel pecan mixture into the pre-baked tart shell. Spread it evenly with a spatula.
Bake the Tart
Return the tart to the oven and bake for an additional 15-20 minutes until the caramel is bubbly and slightly darkened.
Cool and Serve
Allow the tart to cool completely on a wire rack before slicing. Serve as desired.
Notes
Storage
Store any leftovers in an airtight container at room temperature for up to two days. For longer storage, keep in the refrigerator.
Substitute Options
Use different nuts such as walnuts or almonds if desired. You can also substitute dark brown sugar for a richer flavor.
Serving Suggestions
Serve with whipped cream or a scoop of vanilla ice cream to complement the rich flavors of the tart.
Make-Ahead Tips
The tart can be made a day in advance; simply keep it covered overnight at room temperature.
