Salted Caramel Pecan Tart
Pies & Tarts

Salted Caramel Pecan Tart

1 hr 5 min10 servingsSource: Epicurious

Prep Time

25 min

Cook Time

40 min

Total Time

1 hr 5 min

An upscale pecan tart with a homemade salted caramel filling and a press-in shortbread crust. Impressive yet approachable.

  • 1 1/4 cups all-purpose flour
  • 1/3 cup powdered sugar
  • 1/2 cup cold butter, cubed
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream, warmed
  • 3 tablespoons butter
  • 1 teaspoon flaky sea salt
  • 2 large eggs
  • 2 cups pecan halves
  1. 1

    Pulse flour, powdered sugar, and cold butter in a food processor until crumbly. Press into a 9-inch tart pan with removable bottom. Chill 20 minutes. Preheat oven to 375°F.

  2. 2

    Blind bake the crust with pie weights for 15 minutes. Remove weights and bake 5 more minutes. Reduce oven to 350°F.

  3. 3

    For the caramel, cook granulated sugar and water in a saucepan over medium heat without stirring until deep amber, about 8 minutes. Remove from heat.

  4. 4

    Carefully whisk in warm cream (it will bubble vigorously), then butter and sea salt. Let cool 5 minutes, then whisk in eggs.

  5. 5

    Arrange pecans in the tart shell and pour the caramel filling over them.

  6. 6

    Bake for 25 to 30 minutes until set. Cool completely, sprinkle with extra flaky salt, and slice.

Recipe Source

Epicurious
carameltartsaltedelegant

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