Side Pannel
Pecan Tarts
Ingredients List
- --------------------------------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
Directions
CARAMEL SAUCE
1/2 c Sugar, pref. vanilla sugar
2/3 c Whipping cream,
- room temperature
2 tb Unsalted butter,
- room temperature
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
1/2 c Sugar, pref. vanilla sugar
2/3 c Whipping cream,
- room temperature
2 tb Unsalted butter,
- room temperature
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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