This is a recipe I published some time ago, when I started my Recipes page. Today, messing around with my blog, I realized that the Recipe page is static - I don't now how to add additional recipes to it, so I am changing it into a Recipe of the Month (ROM) page and I will transfer the 'old' ROM to the main post when I change them up. That way, you won't miss one delicious morsel.
Caramel Pecan Tart
from Chez Piggy
Crust:
1/3c + 2T unsalted butter
1-1/4c flour
5T sugar
2 egg yolks
Filling:
2/3c packed brown sugar
1/4c unsalted butter
1/4c golden corn syrup
2c coarsely chopped toasted pecans
3T whipping cream
Preheat oven to 375 F. Crust: Line the bottom of a 9-inch tart pan with parchment paper (cut to fit). Cut butter into flour and sugar until it forms pea-sized chunks. Add egg yolks and mix until pastry just begins to cling together. Press into the bottom and sides of the tart pan, to 1/4 inch thickness. Prick crust all over with fork and bake for 12 minutes. Cool.
Filling: Combine brown sugar, butter and corn syrup in a large saucepan. Bring to a boil. Turn off heat, stir in pecans and cream. Lightly press into cooled crust. Bake at 375 F for 12 minutes. Let cool. Serve in thin wedges (It is really rich, *swoon*).I love to serve this topped with a dollop of whipped cream flavoured with almond extract. Mmmmmm.
Great to see your recipes on your blog main page again. Wow, this tart looks awesome, can't wait to try it!
ReplyDeleteMmmmm... maybe when I'm not so consumed with school I can try some of your recipes!
ReplyDeletemmmmmmm is right...but I want yours!
ReplyDeleteLinda: Maybe I'm missing something but I wanted to print off the recipe not the the blog and all the comment too. Is it possible for you to allow (like most magazines etc) a button to click on that will allow a person to print just the recipe. It's a waste to have to print off 4 pages of stuff I don't need. Love the recipe and an interesting blog to read.
ReplyDelete