Pecan tarts
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Pecan tarts
  Tarts    Pecans  
Last updated 6/12/2012 12:50:10 AM. Recipe ID 11636. Report a problem with this recipe.
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      Title: Pecan tarts
 Categories: Desserts
      Yield: 6 Servings
 
MMMMM------------------------TART SHELLS-----------------------------
      3 c  Pastry flour
      1 c  Unsalted butter; very cold,
           - cut into 1/2-inch pieces
      3 tb Sugar
      1 ds Salt
      2    Egg yolks
      1 tb Whipping cream (or dbl amt.)
           - very cold

MMMMM-----------------------CARAMEL SAUCE----------------------------
    1/2 c  Sugar, pref. vanilla sugar
    2/3 c  Whipping cream,
           - room temperature
      2 tb Unsalted butter,
           - room temperature

MMMMM--------------------------FILLING-------------------------------
  1 1/2 c  Light corn syrup
    3/4 c  Sugar
    3/4 c  Light brown sugar, packed
      4    Eggs
      2    Egg yolks
      3 tb Unsalted butter
  1 1/2 c  Pecan halves (or more)
 
  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 1/2 cup sugar in small, heavy skillet or saucepan
  over medium heat until melted and medium amber in color. Carefully
  pour in 2/3 cup cream all at once, being careful to avoid splatters.
  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, 3/4 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
  375F 35 to 40 minutes. Remove to wire rack to cool. Serve tarts at
  room temperature topped with caramel sauce. Makes 6 to 8 tarts
 




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Recipe ID 11636 (Apr 03, 2005)

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