How To make Pecan Tarts
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 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
How To make Pecan Tarts's Videos
How to Make Pecan Butter Tarts (SO EASY!)
Hi ya!
Nothing says fall dessert like a PECAN BUTTER TART! Perfect for Thanksgiving and the Holiday season coming up...you really can't go wrong with this one.
I hope you guys are staying healthy and safe! Staying home and baking more is always a good idea LOL.
Stay tuned for my next video...I'm going to attempt to make a pie from SCRATCH! Get excited!!
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Sharon
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Pecan Butter Tarts | Best Canadian Butter Tarts
Pecan Butter Tarts | Best Canadian Butter Tarts
Professional Baker Teaches You How To Make BUTTER TARTS!
Learn to make delicious Pecan Butter Tarts with Oh Yum & Chef Anna Olson. Click on SHOW MORE for recipe ingredients and cooking guide.
Cooking ingredients:
1 recipe 2-crust pie dough, shaped into 2 logs and chilled
½ cup unsalted butter
1 cup packed dark brown or demerara sugar
2 large eggs
½ cup maple syrup
1 Tbsp lemon juice
1 tsp vanilla extract
¼ tsp salt
½ cup lightly toasted pecan pieces
Baking Instructions:
Preheat the oven to 400 °F and lightly grease a 12-cup muffin tin. Pull the chilled dough from the fridge 20 minutes before rolling.
Cut each of the logs of chilled pie dough into 6 pieces. Roll each piece out on a lightly floured work surface to just under a ¼-inch thick and use a 4 ½ inch round cookie cutter to cut each into a circle. Line each muffin cup with the pastry so that it comes about ½-inch higher than the muffin tin, and chill the lined tin while preparing the filling.
Melt the butter and brown sugar in a saucepot over medium heat, stirring until the mixture is bubbling. Remove the pot from the heat.
In a separate bowl, whisk the eggs with the maple syrup, lemon juice, vanilla and salt and slowly pour in the hot sugar mixture while whisking constantly until incorporated. Sprinkle a few pecan pieces into the bottom of each tart shells and ladle or pour the filling into each shell.
Bake the tarts for 10 minutes at 400 °F, then reduce the oven temperature to 375 °F and bake for an additional 10-15 minutes, until the filling is bubbling and the crust edges have browned. Cool the tarts in the tin and after about 5 minutes, carefully twist them around in the pan to prevent sticking and keep them in the pan until completely cooled. The butter tarts should be stored refrigerated but are best served at room temperature. The tarts can be stored chilled for up to 3 days.
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Pecan Tart Recipe | ナッツたっぷり！ピーカンナッツタルトの作り方 | Emojoie Cuisine
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Ingredients
・Pâte sablée / Shortcrust pastry
250g Flour
125g Unsalted butter
100g Sugar
A pinch of salt
1 Egg
・Filling
40g Unsalted butter
40g Sugar
50ｇMaple syrup
2 Eggs
20g Flour
100g Chopped pecan nuts
150g Pecan nuts
* Preheating is necessary. Even if the recipe was written without preheat oven ..., you must preheat the oven, and please start baking when the oven reaches a set temperature.
* The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe is only a guide. Please check the degree of baking stuff before taking it out from the oven, and then take it out.
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PECAN TASSIES - Minature Pies
PECAN TASSIES - Miniature Pies
Pastry Crust:
6 oz CREAM CHEESE, softened
1 cup BUTTER, softened
2 cups All Purpose FLOUR
Filling:
1-1/2 cups BROWN SUGAR
2 tablespoons melted BUTTER
2 teaspoons VANILLA EXTRACT
Pinch of SALT
2 EGGS, beaten
1-1/3 cups chopped PECANS
Mix the pastry dough together with an electric mixer or your hands. Form into a ball and cover with plastic wrap. Refrigerate for 1 hour. Then make into 1 inch or 1 tablespoon balls and place into an ungreased mini-muffin tin.
Press to fit with your fingers or use the bottom of a greased shot glass to press the dough balls into the tins to form a well for filling.
In a bowl whisk the eggs and add the butter, vanilla and salt. Whisk and fold in the chopped pecans. Spoon into the pastry shells (about 1 to 2 teaspoons full of the filling). Bake at 350 degrees F for 20 to 25 minutes. Let cool and store in an airtight container. (Makes 39 to 40 tassies)
Gooey Pecan Pie Bars Recipe
A fun and easy twist on a traditional pecan pie, these Pecan Pie Bars have a delicious buttery shortbread crust and a rich sweet filling full of pecans. They’re the perfect combination of sweet and salty! These nutty and gooey bars are perfect for the holidays and feeding a crowd. If you want all the flavor of a pecan pie without the work then this is theThanksgiving dessert you need to make. They're also perfect for friendsgiving, just don't forget to hide one away for yourself since they go so quick!
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