PECAN TART
Steps:
- Make pastry dough as directed. Roll out dough into a 15-inch round on a lightly floured surface and fit into tart pan. Roll rolling pin over top of pan to trim dough flush with rim and lightly prick bottom all over with a fork. Chill 30 minutes.
- Preheat oven to 375°F.
- Line shell with foil and fill with pie weights. Bake in middle of oven 20 minutes. Remove weights and foil and bake shell until pale golden, 6 to 10 minutes more. Cool in pan on a rack.
- Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden. Add corn syrup and simmer, stirring occasionally, until caramel is dissolved (it will harden before dissolving). Remove pan from heat and cool mixture until it stops bubbling.
- Whisk eggs with a pinch of salt in a bowl. Whisk caramel mixture into eggs in a slow stream and whisk in butter, vanilla, and lemon juice until butter is melted. Spread pecans in bottom of tart shell and pour in filling, tapping down pecans to coat.
- Bake tart in middle of oven until crust is golden and filling is puffed, 20 to 25 minutes, and cool in pan on a rack.
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Michael Hastings
[email protected]I highly recommend this recipe!
Gerald Muchomba
[email protected]This tart is the perfect dessert for any occasion.
SOHAG MEDIA PRESENT
[email protected]I love that I can use any kind of nuts I have on hand to make this tart.
Asher Robinson
[email protected]This tart is so easy to make, and it's always a crowd-pleaser.
Thembelihle angel
[email protected]I made this tart for a potluck and it was gone in minutes. Everyone loved it!
Jerusa Litunya
[email protected]This is my go-to recipe for pecan tart. It's always a hit with my family and friends.
POPLARC
[email protected]This tart is the perfect combination of sweet and nutty. I love the gooey filling and the crunchy pecans.
Adil jokhio Adil jokhio
[email protected]I'm not a huge fan of pecans, but I loved this tart. The filling was smooth and creamy, and the crust was perfectly flaky.
Eviee Madsen
[email protected]This tart was delicious, but it was a lot of work to make. I think I'll stick to buying them from the bakery next time.
Aminu Muhammad Abdulhamid
[email protected]The filling was a little too runny for my taste, but the crust was perfect. I'll try again with less liquid next time.
Nawaz Rajpoot
[email protected]This tart is so easy to make, and it's always a crowd-pleaser. I love that I can use any kind of nuts I have on hand.
Shan Luscombe
[email protected]I used a pre-made pie crust to save time, and it still turned out great. The filling was easy to make and had the perfect balance of sweetness and nuttiness.
MD RIYADUL ISLAM RIYAD
[email protected]I've made this tart several times now, and it always turns out perfectly. It's a great recipe for a special occasion or a simple dessert.
Wadi Fabrics
[email protected]This pecan tart was a hit at my last dinner party! The crust was flaky and buttery, and the filling was rich and decadent. Everyone raved about it.