CARAMEL PECAN TARTS
Do you like pecan pie? Try these minis that are a nutty caramel cousin to the big pie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In medium bowl, mix flour, 1/2 cup butter and the powdered sugar. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.
- In medium bowl, mix remaining Tart ingredients. Spoon slightly less than 1 tablespoon mixture into each cup.
- Bake about 20 minutes or until filling is set and crust is light brown. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.
- In 1-quart saucepan, heat caramels and milk over low heat, stirring constantly, until melted and smooth. Spoon topping onto cooled tarts.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Tart, Sodium 70 mg
CARAMEL-PECAN TART
Treat your family to this tart made with caramel and pecans - a delicious nutty dessert.
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool completely.
- Lightly grease 11-inch tart pan with removable bottom with shortening or cooking spray. In food processor, place flour, powdered sugar and 3/4 cup butter. Cover; process with on-and-off pulses until consistency of coarse meal. Pat mixture evenly on bottom and up side of pan. Bake 20 minutes or until edges are lightly browned. Cool 15 minutes.
- Meanwhile, in 3-quart saucepan, heat brown sugar, honey, 2/3 cup butter and the whipping cream to boiling over medium-high heat. Stir in toasted pecans; spoon hot filling into partially baked crust. Bake 25 to 30 minutes or until golden and bubbly. Cool completely on cooling rack, about 30 minutes.
Nutrition Facts : Calories 598, Carbohydrate 48 g, Fat 9, Fiber 3 g, Protein 5 g, SaturatedFat 16 1/2 g, ServingSize 1 Serving, Sodium 196 mg
PECAN SANDIE CARAMEL TART
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the crust: Preheat the oven to 350˚. Lightly butter the bottom and sides of a 9-inch fluted tart pan with a removable bottom. Spread the pecans on a baking sheet and toast in the oven, stirring once, 10 minutes; let cool. Set aside 1 cup perfect pecan halves for topping.
- Transfer the remaining 1 cup pecans to a food processor with the flour, confectioners' sugar and salt; process until the nuts are finely ground. Add the butter and egg yolk and pulse until the dough is moistened and starts to clump together. Press the dough into the bottom and up the sides of the prepared pan. Freeze until firm, about 20 minutes.
- Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake until firm and dry around the edges, about 25 minutes. Remove the parchment and weights and continue baking until the crust is lightly browned all over, about 15 more minutes. Transfer to a rack to cool completely.
- Meanwhile, make the filling: Combine the granulated sugar, golden syrup and water in a medium saucepan over medium-high heat; stir until dissolved. Cook, swirling the pan occasionally, until the mixture turns a deep amber color, thickens slightly and registers 300˚ on a candy thermometer, about 8 minutes. Remove from the heat and stir in the diced butter, 1 piece at a time, until smooth and thickened. Stir in the heavy cream, vanilla and salt. Let cool slightly, stirring occasionally, about 30 minutes.
- Pour the filling into the cooled crust and arrange the reserved pecans on top. Refrigerate until cold and set, at least 3 hours or overnight.
SALTED CARAMEL-PECAN TART
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Make the crust: Lightly coat a 9-inch fluted tart pan with a removable bottom with cooking spray. Spread the pecans on a baking sheet and roast until golden brown, 8 to 10 minutes; let cool. Transfer 1/2 cup of the pecans to a food processor; add the flour, sugar and kosher salt and pulse until the nuts are finely ground. Add the butter and pulse until it is in pea-size bits. Pulse in the egg yolk and vanilla until large clumps form.
- Transfer the dough to the prepared pan and press it into the bottom and up the sides. Prick the bottom all over with a fork, then freeze until firm, about 20 minutes.
- Line the crust with foil and fill with pie weights or dried beans. Bake until set, about 25 minutes, then remove the foil and weights and continue baking until golden, 10 to 15 more minutes. Transfer to a rack and let cool completely.
- Make the caramel for the filling: Combine the sugar, 1/4 cup water and the kosher salt in a medium saucepan over medium heat, stirring just until the sugar dissolves. Cook, swirling the pan but not stirring, until amber, 8 to 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the heavy cream, butter and vanilla (the mixture will bubble). Return to medium heat and simmer, whisking constantly, until thick enough to coat a spoon, 3 to 4 minutes. Let cool 5 minutes.
- Gently whisk the eggs and flour in a large bowl, then whisk in the caramel. Place the crust on a baking sheet, arrange the remaining 1 1/4 cups pecans in the bottom and add the filling. Bake until set around the edge, 30 to 35 minutes. Transfer to a rack to cool.
- Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Drizzle over the tart and sprinkle with sea salt. Let the chocolate set before slicing.
CARAMEL PECAN PIE
This is hands down the best pecan pie-it's so good, it's scary! I'm making it for Thanksgiving because there will be others around to share it with me. Here's the trick: Toss the bag of caramels to your kid or spouse and promise they can eat whatever is left after they unwrap your 36 caramels. -Larry Crowder, Grand Blanc, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small heavy saucepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside. , In a small bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in chopped pecans. Pour into crust. If desired, arrange pecan halves over filling. , Bake until set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 541 calories, Fat 29g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 301mg sodium, Carbohydrate 68g carbohydrate (49g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE-CARAMEL PECAN TART
Dark chocolate and gooey caramel make this twist on pecan pie taste like a candy bar. Finish with flaky sea salt for balance and extra crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h40m
Yield Makes one 9-inch pie
Number Of Ingredients 15
Steps:
- Crust: Whisk together flour, cocoa powder, and salt until combined. Beat butter with confectioners' sugar on medium speed until pale and fluffy, about 2 minutes. Add egg yolk and beat until combined. Add flour mixture and beat on low speed until just combined and crumbly (do not overmix). Pat dough into a disk; wrap in plastic. Refrigerate at least 1 hour and up to 2 days, or freeze up to 1 month.
- On a lightly floured piece of parchment, roll dough into a 12-inch circle. Fit into a 9-inch tart pan with a removable bottom. With a paring knife, trim dough flush with rim; refrigerate until firm, 30 minutes.
- Blind-bake crust: Preheat oven to 375 degrees. Prick bottom of tart all over with a fork. Bake until set and dough is dry, 18 to 20 minutes. Let cool completely.
- Filling: Combine granulated sugar, corn syrup, and 1/4 cup water in a small saucepan over medium-high heat and cook, stirring gently, until sugar is dissolved. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. Cook until syrup is amber in color, 8 to 10 minutes. Remove from heat. Carefully add heavy cream (caramel will steam and spatter). Add butter, vanilla, salt, and chocolate; stir until melted and smooth. Add pecans; stir until combined. Transfer mixture to tart crust. Let stand until set and cool, about 2 hours. Tart can be served room-temperature or refrigerated, uncovered, up to 3 days. Let stand at room temperature 30 minutes and sprinkle with flaky salt before serving.
CARAMEL PECAN TARTS
If you like pecan pie, you'll love these. It's like eating a mini pecan pie, mmm! *Unwrapping the caramels can be time consuming, so if you have kids, let them help with that!* From Betty Crocker.
Provided by Ashbow
Categories Tarts
Time 1h25m
Yield 24 tarts, 24 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F.
- In a medium bowl, mix flour, 1/2 cup butter and the powdered sugar. Divide dough into 24 equal pieces. Press each piece in bottom and up the side of small muffin cups, or lined with foil or paper baking cups.
- In a medium bowl, mix remaining Tart ingredients. Spoon slightly less than 1 tablespoon mixture into each cup.
- Bake for about 20 minutes or until filling is set and crust is light brown.
- Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.
- In a 1-quart saucepan, heat caramels and milk over low heat, stirring constantly, until melted and smooth.
- Spoon topping onto cooled tarts.
- Enjoy!
Nutrition Facts : Calories 126.8, Fat 6.6, SaturatedFat 3.1, Cholesterol 20.7, Sodium 73.3, Carbohydrate 16.2, Fiber 0.4, Sugar 11.3, Protein 1.3
CARAMEL PECAN PIE
Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream.
Provided by CORWYNN DARKHOLME
Categories Desserts Pies Pecan Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
- In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
- Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.
Nutrition Facts : Calories 535.5 calories, Carbohydrate 66.4 g, Cholesterol 88.8 mg, Fat 28.6 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 8.1 g, Sodium 371.2 mg, Sugar 49.6 g
CARAMEL NUT TART
Categories Milk/Cream Chocolate Nut Dessert Bake Vegetarian Kid-Friendly Pecan Walnut Fall Honey Gourmet Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Between 2 sheets of wax paper roll out dough into a 14-inch round (about 1/8 inch thick). Transfer dough to a baking sheet and chill 10 minutes. Lift top sheet of wax paper from dough and gently replace on top (this will facilitate removal of paper later). Flip dough over, discarding wax paper now on top, and carefully invert dough into an 11-inch tart pan with a removable fluted rim. Lightly press dough up side of rim, using pieces from overhang to patch any holes. Chill shell 30 minutes, or until firm.
- Line shell with foil, folding over edge to cover pastry entirely, and fill with pie weights or raw rice. Bake shell on a baking sheet in middle of oven 35 minutes and carefully remove foil and weights or rice. If bottom of crust still has patches of translucent undercooked dough, return shell to oven without foil and weights or rice and bake until pastry is completely cooked and golden, 3 to 5 minutes more. Cool shell in pan on a rack.
- Reduce temperature to 350°F.
- Coarsely chop nuts. In a 3-quart heavy saucepan melt butter with brown sugar and honey, stirring, and simmer 1 minute. Stir in nuts and cream. Simmer mixture 1 minute and pour into shell. Bake tart on baking sheet in middle of oven 30 minutes, or until filling is a few shades darker. Cool tart in pan on rack.
- Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Cool chocolate slightly and transfer to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch). (Alternatively, transfer chocolate to a small heavy-duty sealable plastic bag. Squeeze chocolate into one corner of bag and with scissors cut a tiny slice off corner to form a small hole.) Pipe thin lines of chocolate over tart in a back and forth motion to form stripes. Tart may be made 2 days ahead and chilled, covered.
- Serve caramel tart chilled or at room temperature with ice cream and tuiles.
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CARAMEL-PECAN TART RECIPE | MYRECIPES
From myrecipes.com
5/5 (31)Total Time 2 hrs 22 minsServings 12
- Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.
- Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.
- Bake at 350° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.
- Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.
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