ADVERTISEMENT
Delicious Pecan Tarts Recipe: A Perfect Treat for Every Occasion
Pecan tarts are the ultimate indulgence for anyone with a sweet tooth. With a buttery, flaky crust and a rich, nutty filling, these little bites of heaven are perfect for holiday gatherings, special occasions, or just as a delightful dessert after a meal. The sweetness of the caramelized filling and the crunch of toasted pecans create a flavor combination that’s irresistible. Plus, these tarts are easy to make, and the results will impress everyone who takes a bite.
Here’s everything you need to know to make these scrumptious pecan tarts!
Ingredients:
For the tart crust:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 3 tablespoons granulated sugar
- 2-3 tablespoons ice water
For the filling:
- 1 cup pecan halves (or pieces, depending on preference)
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/2 cup heavy cream
- 2 tablespoons maple syrup (optional for extra flavor)
- 1/2 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- Pinch of salt
Instructions:
1. Prepare the Tart Crust:
- In a large mixing bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs with small pea-sized bits of butter.
- Stir in the sugar, and then gradually add the ice water, one tablespoon at a time, mixing until the dough just begins to come together. You may need more or less water depending on the humidity in your kitchen, so be careful to add just enough until the dough holds together when pressed.
- Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Divide the dough into individual portions if making mini tarts, or keep it as a whole for a larger tart.
- Roll out the dough to about 1/8-inch thick and gently line each tart pan with it. Press the dough into the bottom and sides of the pan, then trim any excess. Chill the tart shells in the fridge for at least 30 minutes.
2. Prepare the Filling:
- Preheat your oven to 350°F (175°C).
- In a saucepan over medium heat, melt the butter. Once melted, stir in the brown sugar and cook for about 2 minutes until the mixture becomes smooth and bubbly.
- Gradually add the heavy cream, maple syrup (if using), vanilla extract, and a pinch of salt. Stir until fully combined. Continue to cook for another 2-3 minutes, stirring occasionally, until the filling thickens slightly.
- Remove the saucepan from the heat and let it cool for a few minutes. Whisk in the beaten eggs until the mixture is fully incorporated. Be careful not to add the eggs to the mixture while it’s too hot, or you’ll risk scrambling them.
- Stir in the pecans, ensuring that each one is well coated in the caramel mixture.
3. Assemble the Tarts:
- Remove the tart shells from the fridge and fill each one with the pecan mixture, being careful not to overfill. Leave a little space at the top to allow for bubbling as they bake.
- Place the filled tart pans onto a baking sheet for easy handling and even baking.
4. Bake the Tarts:
- Bake the tarts in the preheated oven for about 20-25 minutes, or until the filling is set and golden brown. The tops should be slightly firm to the touch and have a nice caramelized color.
- If you’re making mini tarts, check them around the 18-minute mark, as they will likely bake faster than a larger tart.
5. Cool and Serve:
- Allow the pecan tarts to cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely. This will help the filling firm up, making it easier to remove the tarts from the pans.
- Once cooled, serve the tarts as they are, or drizzle with a little extra maple syrup for a touch of sweetness. They also pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
- For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
