Carmel Pecan Tart

 

Caramel-Pecan Tart

This is a recipe from Southern Living.  It will be our Thanksgiving Day Dessert.  It is a tried and true recipe and a crowd pleaser!

Ingredients:

3 1/2 cups coarsely chopped pecans

2 cups all purpose flour
2/3 cup powdered sugar
3/4 cup butter, cubed
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream

Directions:
Arrange pecans in a single layer on a baking sheet. Bake at 375° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.  Watch for over-toasting.

Pulse flour, powdered sugar, 1 teaspoon vanilla, 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.  This mixture will be very light and "fluffy" to the touch.

Bake at 375° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.  (I did not cool the crust.)

Bring brown sugar, honey, 2/3 cup butter, 1 teaspoon vanilla, 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.

Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.

Caramel-Pecan Bars: Prepare recipe as directed, pressing crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13- x 9-inch pan. 

When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into squares.