Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold, cut into cubes
- 1/2 cup light brown sugar
- 2/3 cup heavy cream
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon flaky sea salt
Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Rolling pin
- Electric mixer
- Saucepan
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together the flour, granulated sugar, and salt.
3. Add the cubed butter and use a pastry blender or your hands to work the butter into the dry ingredients until the mixture resembles coarse meal.
4. Press the mixture into the tart pan and bake for 15 minutes.
5. Meanwhile, in a medium saucepan, combine the brown sugar, cream, corn syrup, and vanilla extract.
6. Bring the mixture to a boil over medium-high heat, stirring constantly.
7. Reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally.
8. Remove the pan from the heat and stir in the flaky sea salt.
9. Pour the caramel over the shortbread crust and spread evenly.
10. Bake for 25 minutes, or until the caramel is bubbling and the edges of the crust are golden brown.
11. Let cool completely before serving.
Time:
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 462
Fat: 28g
Carbohydrates: 49g
Protein: 4g
Substitutions for Ingredients:
- Unsalted butter: Salted butter or vegan butter
- Heavy cream: Coconut cream or almond milk
- Light corn syrup: Maple syrup or honey
Variations:
- Add chopped nuts or chocolate chips to the shortbread crust
- Use dark brown sugar for a deeper caramel flavor
- Add a pinch of ground cinnamon to the caramel
Tips and Tricks:
- Chill the butter before cutting into cubes to make it easier to work with
- Use a light hand when pressing the crust into the tart pan
- Let the tart cool completely before serving to ensure the caramel sets
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a 350°F oven for 5-10 minutes.
Presentation Ideas:
- Dust with powdered sugar
- Drizzle with melted chocolate
- Top with fresh fruit
Garnishes:
- Chopped nuts
- Chocolate chips
- Shaved chocolate
Pairings:
- Vanilla ice cream
- Whipped cream
- Fresh berries
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the crust is too crumbly, add a tablespoon of cold water and mix until the dough comes together.
- If the caramel is too thick, add a tablespoon of cream and stir until combined.
Food Safety Advice:
- Keep the tart refrigerated until ready to serve.
- Discard any leftovers after 5 days.
Food History:
Shortbread is believed to have originated in Scotland in the 16th century. Caramel is thought to have been invented in France in the 19th century.
Flavor Profiles:
This tart has a sweet and buttery flavor with a hint of saltiness from the caramel.
Serving Suggestions:
- Serve with a scoop of ice cream
- Top with fresh berries
- Enjoy with a cup of coffee or tea
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Taste: Sweet, Buttery, Caramelized, Crunchy