Caramel Pecan Tart
Votes: 4
Time: 2 hours 30 minutes plus cooling time
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
If you're partial to pecan shortbread, caramel, and pecans, this tart will win you over. Its crust is nothing short of crumbly pecan cookies that literally melt in your mouth. Bake it ahead of time in a special tart pan with a removable bottom, and when the crust has cooled, spread a thick caramel sauce over it, garnish with pecan halves, and then chill in the refrigerator. It's best to make it ahead of your celebration to enjoy its unique textures.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 110g unsalted butter, room temperature, plus extra for greasing the pan
- 2 cups pecans
- 1.5 cups premium flour
- 1/3 cup powdered sugar
- 0.5 tsp salt
- 1 large egg yolk
Filling
- 3/4 cup granulated sugar
- 3/4 tbsp. golden syrup, such as Lyle's
- 1/3 cup water
- 220 g chilled unsalted butter, diced
- 2 tbsp. heavy cream
- 1 tbsp vanilla extract
- 3/4 tsp salt
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Lightly butter the bottom and sides of a 9-inch (22 cm) fluted tart pan with a removable bottom. Spread the pecans on the baking sheet and toast in the oven, stirring once, for 10 minutes; let cool. Set aside 1 cup of perfect pecan halves for the topping.
- Bake the cakePlace the remaining 1 cup pecans in a food processor along with the flour, powdered sugar, and salt; pulse until the nuts are finely chopped. Add the butter and egg yolk and pulse until the dough is moistened and begins to come together. Pour the dough into the pan and press it into the bottom and sides. Freeze until firm, about 20 minutes.
- Line the crust with parchment paper or foil and fill with dough weights or dried beans. Bake until the crust is set and dry around the edges, about 25 minutes. Remove the parchment and weights and continue baking until golden brown, about 15 more minutes. Transfer the crust to a wire rack to cool completely.
- Meanwhile, prepare the filling.In a medium saucepan, combine the granulated sugar, golden syrup, and water and heat over medium heat, stirring until the sugar dissolves. Cook, swirling the pan occasionally, until the mixture turns a deep amber color, thickens slightly, and reaches 150°C (300°F) on a candy thermometer, about 8 minutes. Remove from the heat and whisk in the diced butter, 1 piece at a time, until smooth and thickened. Add the heavy cream, vanilla extract, and salt. Let cool slightly, stirring occasionally, for about 30 minutes.
- Pour the filling into the cooled crust and top with the reserved pecan halves. Refrigerate until the filling is completely set, at least 3 hours or overnight.
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