Favourite Re-runs: Caramel Pecan Tart

This is a recipe I published some time ago, when I started my Recipes page on my old blog “Seeds of Contentment”. This is one of my all-time favourite desserts, especially for company.
Caramel Pecan Tart
from Chez Piggy

Crust:
1/3c + 2T unsalted butter
1-1/4c flour
5T sugar
2 egg yolks
Filling:
2/3c packed brown sugar
1/4c unsalted butter
1/4c golden corn syrup
2c coarsely chopped toasted pecans
3T whipping cream
Preheat oven to 375 F. Crust: Line the bottom of a 9-inch tart pan with parchment paper (cut to fit). Cut butter into flour and sugar until it forms pea-sized chunks. Add egg yolks and mix until pastry just begins to cling together. Press into the bottom and sides of the tart pan, to 1/4 inch thickness. Prick crust all over with fork and bake for 12 minutes. Cool.
Filling: Combine brown sugar, butter and corn syrup in a large saucepan. Bring to a boil. Turn off heat, stir in pecans and cream. Lightly press into cooled crust. Bake at 375 F for 12 minutes. Let cool. Serve in thin wedges (It is really rich, *swoon*).
I love to serve this topped with a dollop of whipped cream flavoured with almond extract. Mmmmmm.

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About Vicki

I’m a coach and consultant and in my spare time I like to cook and play house. I believe happy idleness is a purposeful pathway to a contented life. And I am happiest either in my pajamas or an apron – or both.

Comments

  1. Great to see your recipes on your blog main page again. Wow, this tart looks awesome, can't wait to try it!

  2. Mmmmm… maybe when I'm not so consumed with school I can try some of your recipes!

  3. mmmmmmm is right…but I want yours!

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