Ingredients with Measurements:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 teaspoon salt
- 1/2 cup pecans, chopped
- 1/2 cup heavy cream
- 1/2 cup light corn syrup
- 1/2 cup brown sugar
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the cold butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Add the chopped pecans and mix until evenly distributed.
4. Press the mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Use a fork to prick the bottom of the crust.
5. Line the crust with parchment paper and fill with pie weights or dried beans.
6. Bake the crust for 15 minutes, then remove the parchment paper and weights and bake for an additional 10-15 minutes, or until the crust is golden brown. Set aside to cool.
7. In a medium saucepan, combine the heavy cream, corn syrup, brown sugar, and butter. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
8. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
9. Remove the pan from the heat and stir in the vanilla extract and salt.
10. Pour the caramel mixture into the cooled tart crust and spread evenly.
11. Bake the tart for 15-20 minutes, or until the filling is set.
12. Allow the tart to cool completely before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 50-60 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 420
Total Fat: 25g
Saturated Fat: 12g
Cholesterol: 55mg
Sodium: 160mg
Total Carbohydrates: 47g
Dietary Fiber: 1g
Sugars: 32g
Protein: 3g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the added salt by half.
- You can use dark corn syrup instead of light corn syrup.
- You can use walnuts instead of pecans.
Variations:
- Add a layer of chocolate ganache on top of the caramel filling.
- Top the tart with whipped cream and additional chopped pecans.
- Add a pinch of cinnamon to the crust mixture for a warm spice flavor.
Tips and tricks:
- Make sure the butter is cold when making the crust to ensure a flaky texture.
- Use a food processor to make the crust mixture if you don't want to use your hands.
- To prevent the crust from shrinking during baking, make sure to prick the bottom with a fork and use pie weights or dried beans to weigh it down.
- If the caramel filling is too thick, add a splash of heavy cream to thin it out.
Storage instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the tart, place it in a preheated 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the tart on a decorative platter or cake stand. Dust with powdered sugar and garnish with additional chopped pecans.
Garnishes:
Chopped pecans, whipped cream, powdered sugar.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of cold water at a time until it comes together.
- If the crust is too tough, you may have overworked the dough. Next time, mix it just until it comes together.
- If the filling is too runny, it may not have cooked long enough. Put it back on the stove and simmer for a few more minutes until it thickens.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and cooking surfaces thoroughly before preparing the tart.
Food history:
Tarts have been a popular dessert in Europe for centuries, with variations made with fruit, custard, and nuts. Pecan pie, a classic American dessert, is thought to have originated in the southern United States in the late 1800s.
Flavor profiles:
This tart is sweet and nutty, with a buttery crust and rich caramel filling.
Serving suggestions:
Serve the tart as a dessert after a meal, or as a sweet treat with coffee or tea.
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Taste: Sweet, Nutty, Buttery, Caramelized, Rich