This is a recipe I published some time ago, when I started my Recipes page. Today, messing around with my blog, I realized that the Recipe page is static – I don’t now how to add additional recipes to it, so I am changing it into a Recipe of the Month (ROM) page and I will transfer the ‘old’ ROM to the main post when I change them up. That way, you won’t miss one delicious morsel.
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.
Seeds of Contentment 