Pecan Tarts with Caramel Sauce
Submitted by jimjo
Pecan tarts with caramel sauce: flaky homemade pastry shells filled with a brown-butter pecan filling, baked golden, then drizzled with silky amber caramel. Individual holiday tartlets worth the effort.
YIELD
36 servingsPREP
1 hrsCOOK
1 hrsREADY
2 hrsThese individual pecan tarts take everything wonderful about pecan pie and dress it up for the holidays, with three components that each pull their weight: a flaky, buttery pastry, a deep brown-butter pecan filling, and a glossy homemade caramel sauce to finish.
The pastry leans on cake flour and very cold butter, which keeps it tender and short rather than tough. Working it briefly in the food processor and chilling the dough is what gives you crisp, flaky shells that don’t shrink or slump in the pan.
Two browning steps add the magic. In the filling, the butter is cooked until foamy and light brown, lending a toasty depth that plain melted butter can’t. The caramel starts the same way: sugar melted to amber, then cream and butter swirled in off the heat. Watch it closely, since it scorches in seconds and turns bitter. Pour the filling over pecan halves, bake until set, and serve at room temperature under a drizzle of warm caramel.
Pro Tips
- Keep the butter and cream very cold for the pastry and don’t overwork the dough; warm, overhandled pastry bakes up tough.
- Watch the caramel like a hawk. Sugar goes from amber to burnt in seconds, and add the cream slowly because it sputters violently.
- Brown the filling butter just to light golden and foamy, then cool it slightly before whisking it into the eggs so it doesn’t scramble them.
Variations
- Add a splash of bourbon or a teaspoon of vanilla to the filling for warmth.
- Swap the pecans for walnuts, or scatter mini chocolate chips in the bottom for a turtle-style tart.
- Keep the caramel at room temperature, as the recipe notes; refrigerating makes it hard.
Ingredients
Directions
To make tart shells place flour, cold butter, 3 tablespoons sugar and salt in food processor. Process, using quick on and off motion, until mixture resembles coarse meal.
Combine 2 egg yolks and 1 tablespoon cream in small bowl. With motor running, add egg mixture to flour mixture. Process just until dough begins to form.
Add enough remaining cream to form dough that holds together. Scrape dough onto piece of foil. Wrap airtight and refrigerate until well chilled, at least 1 hour.
Divide dough into 6 or 8 equal portions, depending on whether pan size is 3 or 4 inches. Roll each portion out onto lightly floured pastry cloth.
Carefully transfer pastry to tart pans. Press against bottoms and sides of pans, then trim excess around rims. If pastry tears, patch with small bits of pastry trimmings.
Reserve any remaining pastry, wrapped airtight, for another use. Refrigerate pastry-lined tart pans until ready to use.
To make sauce, heat ½ cup sugar in small, heavy skillet or saucepan over medium heat until melted and medium amber in color.
Carefully pour in ⅔ cup cream all at once, being careful to avoid platters. Stir in 2 tablespoons butter. Cook, stirring constantly, over medium heat until caramel dissolves and sauce is smooth.
Remove from heat. Store at room temperature if not using immediately, as sauce will harden if refrigerated.
To make filling, combine corn syrup, ¾ cup each sugar and brown sugar, 4 eggs and 2 egg yolks in medium bowl.
Stir until blended. Heat 3 tablespoons butter in small skillet over medium heat until butter is foamy and light brown in color.
Remove from heat and whisk into corn syrup mixture.
To assemble tarts, set pastry-lined tart pans on large baking sheet.
Divide pecans among tart pans and pour filling over them or pour in filling and arrange pecans on top in symmetrical pattern. Bake at 375℉ (190℃) 35 to 40 minutes.
Remove to wire rack to cool. Serve tarts at room temperature topped with caramel sauce.
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