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
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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The Best Maple & Pecan Tart | Jamie Oliver
Whip up this beautiful pecan tart for your next big get-together. Completely indulgent and completely delicious, this recipe is the perfect end to your Thanksgiving celebrations!
For more recipes and inspiration, head to our Thanksgiving hub:
Sign up to Jamie's emails:
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Pecan Tarts - Cook With Kat #1
Happy Holidays everyone! I have been on a baking frenzy. I'm not the best cook or baker but I still enjoy doing it. Around this time, I like to bake in bulk so I can gift them to family and friends. Pecan Tarts have been an all time fave in my family.
Pecan Tarts Recipe
Ingredients:
Crust —
! cup butter (room temperature)
8 oz cream cheese (room temperature)
2 cups all purpose flour
Filling —
3 cups brown sugar
4 TBSP melted butter
4 large eggs
1 tsp Vanilla extract
2 cups chopped pecans
email: IJKfamTV@gmail.com
Instagram: @Kat_ijk
blog: katsteez.wordpress.com
Mini Pecan Pies
These mini pecan pies are delicious and a great alternative to the traditional 9 inch pie!
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WRITTEN RECIPE BELOW ⬇️
Mini Pecan Pies
Makes 12-18
Prep Time: 20 minutes
Cook Time: 25 minutes
INGREDIENTS
- 3 large eggs
- 1 cup pecans (chopped)
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/3 cup dark brown sugar (packed)
- 1/4 cup butter (melted/cooled/unsalted)
- 1/2 tbsp pure vanilla extract
- 1/2 tsp salt
- 1 homemade 9in. pie dough (link below)
- all purpose flour (as needed to roll dough)
DIRECTIONS
1.) Preheat the oven to 350 degrees.
2.) Using a rolling pin, roll the dough out 1/4 inch thick.
Sprinkle flour under the dough as needed to keep it from sticking.
3.) Take a 3 inch round cutter and cut out as many round disk that will fit. Set them aside.
Press the remaining dough back together, and roll it out again 1/4 inch thick, then cut out the rest of the 12.
4.) Gently press the round disks of dough into the 12 tins, and up along the sides. It should fully cover the inside of the tins, then place the pan into the freezer to keep them cold.
5.) To a large bowl, add in the eggs and sugars. Whisk together for 1 minute, then add in the salt, corn syrup and vanilla. Whisk together for another minute until everything’s combined.
Lastly, whisk in the butter until combined.
6.) Take the muffin tin out of the freezer, and add 1 tbsp of the chopped pecans to each.
Evenly distribute the remaining nuts in the tins.
7.) Take 1/4 cup of the filling and add it to each tin. Do not fill to the top. Leave a 1/8 inch space at the top of each, because the filling will rise while baking.
8.) Place them into the oven to bake for 25-30 minutes. See notes at the bottom.
9.) Allow them to cool before removing them from the pan. Store in the refrigerator once cooled.
9 INCH ROUND PECAN PIE DIRECTIONS
1.) Preheat the oven to 350 degrees.
2.) Roll the dough about a half an inch larger than the diameter of your pan (about 1/8in. thick).
Use flour, if needed, to help keep the dough from sticking to the counter as you roll it out.
3.) Place the dough into the pie pan and crease the edges to your liking. Place it into the freezer.
4.) Follow step 5 from above for the filling.
5.) Take the pie pan out of the freezer, and add in the chopped pecans.
6.) Pour the filling over the pecans.
7.) Cover the pie loosely with foil and bake it for 30 minutes. Take the foil off and bake for another 20-25 minutes, or until the center is not too jiggly.
8.) Allow the pie to cool before serving. Store in the fridge.
NOTES:
- You can substitute the homemade pie dough for a store bought one, but you may need more than one 9in round dough.
- The mini pies should not be too jiggly in the center when done. If they are, allow them to cook for another 5-10 minutes, depending on the shape/thickness of your muffin tins.
- There will be filling left over with the mini pies - enough to make 16-18 total.
- Freezer Instructions: After the pies come to room temp, place them on a sheet pan and put them into the freezer. Once frozen, place them into an airtight container and store in the freezer for up to a month.
- Optional: Cover the edges of the 9in. pecan pie with foil before baking to keep it from browning too fast.
HOMEMADE PIE DOUGH RECIPE LINK ⬇️
Quick Mini Pecan Pies | Homemade and Delicious
Honestly, so easy and absolutely delicious,. A flakey pie crust, a mini pecan pie, adorable and devour-able!
Ingredients for these quick mini pecan pies
Pie dough:
2 1/4 Cup Flour
3/4 Tsp Salt
3/4 Cup Cold Butter
4 Tsp Cold Water
Filling:
1 1/2 Cups Chopped Pecans
1 Cup Maple Syrup
1/2 Cup Brown Sugar
2 Eggs
1 1/2 Tsp Vanilla Extract
1/4 Tsp Salt
1/2 Tsp Ground Cinnamon
3 Tbsp Butter
PECAN TART | Thanksgiving Tarts ep.2
This pecan tart is like pecan squared. I am not a fan of the traditional pecan pie as I find I it to be overly sweet. This one is still sweet and caramely but more elegant.
1 round tart dough:
My Go-To Tart Dough | plus how to line a tart shell and how to parbake
Pecan Filling:
50g sugar
40 brown sugar
110g pecan flour (or almond flour)
100g room temperature butter
120g eggs
Pinch of salt
1 tsp vanilla extract (optional)
50g toasted and chopped pecans
Honey Caramel Topping:
100 butter
100 sugar
100 honey
100 cream
175 pretty pecan
Line your tart shell (see tart dough video) place in freezer
Make the filling: Grind pecans for pecan flour. Combine sugar, pecan flour and butter. Add eggs one at a time. Fold vanilla, salt ands chopped pecans.
Pour into frozen tart shell.
Bake at 350/175 until golden brown, about 20 minutes. Let cool.
Decorate with toasted pecans.
Make honey caramel topping. Very carefully pour over the pecans.
Bake again until the caramel bubbles and the bubbles are really slow and fat, about 15 minutes.
Let cool again and enjoy!
Nut grinder:
Honey from Puttersjaus Farm on Gotland: