Caramel Pecan Tart Food

SALTED CARAMEL-PECAN TART

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.

PECAN SANDIE CARAMEL TART

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.

CARAMEL PECAN PIE

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.

CARAMEL PECAN TARTS

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!

CARAMEL PECAN TARTS

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.

CARAMEL PECAN PIE

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.

CHOCOLATE PECAN AND CARAMEL TART

Steps:

• Preheat oven to 350°F Blend crackers and 2 tablespoons sugar in processor until fine crumbs form. Add melted butter; process until moist clumps form. Press mixture firmly over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until golden and firm, about 7 minutes. Cool completely on rack.
• Stir bittersweet chocolate in top of double boiler set over simmering water until melted and smooth. Pour chocolate into tart crust. Using small metal spatula, spread over bottom of crust. Arrange 1 1/2 cups pecans in single layer over chocolate.
• Mix 1/4 cup water and 1 cup sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Remove from heat. Add 3/4 cup cream and 2 tablespoons butter (mixture will bubble vigorously). Set over low heat; stir until caramel is smooth, about 1 minute. Pour over pecans atop chocolate in crust. Chill until set, about 45 minutes. Stir milk chocolate and 1/4 cup cream in heavy saucepan over low heat until smooth. Pour over caramel; spread evenly. Arrange 1/2 cup pecans around edge of tart. Chill at least 8 hours and up to 1 day.

CARAMEL PECAN PIE

Steps:

• Melt caramels with water & margarine in a saucepan over low heat.
• Stir occasionally until smooth.Combine sugar,salt & eggs.
• Gradually add caramel sauce;Mix well.
• Stir in pecan halves & pour into pastry shell.Bake at 350 degree for 40 minutes.Pie filling will appear soft,but becomes firm as it cools.