Best 2 Pecan Praline Tart Recipes
Indulge your taste buds with the exquisite Pecan Praline Tart, a delightful symphony of flavors and textures. This classic Southern dessert features a buttery, flaky crust filled with a luscious praline filling made from toasted pecans, sugar, and cream. Each bite offers a satisfying crunch from the pecans, a velvety smoothness from the filling, and a hint of sweetness from the glaze. The tart is not only a feast for the palate but also a visual masterpiece, with its golden-brown crust and glistening praline topping. Whether you're a seasoned baker or just starting out, this recipe will guide you through the process of creating this delectable treat. Along with the classic Pecan Praline Tart, the article also includes variations such as the Chocolate Pecan Praline Tart, which adds a rich chocolatey twist to the traditional recipe, and the Mini Pecan Praline Tarts, perfect for individual servings or parties.
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PECAN PRALINE TART
A rectangular pecan tart, inspired by the praline, a candy popular in Texas, combines toasted nuts, corn syrup, and brown sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll out 1 disk of dough to a rectangle about 1/8 inch thick. Fit into a 12-by-4 1/2-inch rectangular cake ring set on a parchment-lined baking sheet. Trim edges flush with rim. Refrigerate for 1 hour.
- Preheat oven to 400 degrees. Prick bottom of crust all over with a fork. Freeze 15 minutes. Cut a 17-by-8-inch piece of parchment, and place on top of chilled crust. Fill with pie weights or dried beans. Bake until edges are golden and bottom is firm, 30 to 35 minutes. Let cool on a wire rack for 10 minutes with weights intact. Remove weights and parchment. Let cool completely.
- Heat sugar, cream, butter, and corn syrup in a saucepan over medium-high heat, stirring until sugar has dissolved. Bring to a boil, and cook without stirring until edges begin to turn deep golden, about 6 minutes. Let cool for 5 minutes.
- Stir in pecans, vanilla, and salt. Pour filling evenly into cooled tart crust; do not spread it. Let stand at room temperature until cooled and firm, 1 to 1 1/2 hours. Unmold tart, and serve.
GOLDEN BROWN BUTTER AND PECAN PRALINE TART
Provided by Jeanne Kelley
Categories Dessert Bake Christmas Thanksgiving Pecan Fall Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 15
Steps:
- For crust:
- Cook 3/4 cup butter in heavy small saucepan over medium heat until butter turns golden brown (nut-colored), watching carefully to prevent burning, about 4 minutes. Remove from heat. Pour melted brown butter into 1-cup glass measuring cup. Let melted butter stand until barely warm, 15 to 20 minutes.
- Meanwhile, position rack in center of oven and preheat to 375°F. Butter bottom and sides of 9-inch-diameter tart pan with removable bottom. Whisk flour, brown sugar, and salt in medium bowl to blend. Add 1/2 cup of barely warm melted brown butter and stir with fork until moist dough forms (mixture will resemble wet sand). Transfer dough to prepared tart pan. Using fingertips, press dough firmly and evenly onto bottom and up sides of pan (dough will look glossy). Let crust rest 5 to 10 minutes at room temperature. Bake crust until set and just golden brown, 15 to 18 minutes.
- For filling:
- Meanwhile, whisk egg and brown sugar in medium bowl until well blended. Whisk in golden syrup, whipping cream, and salt. Stir in remaining melted brown butter, leaving most of darkened solids behind in bottom of measuring cup. Stir in pecans. Pour filling into warm crust, distributing pecans evenly.
- Bake tart until filling is browned and slightly puffed and set at edges (center will still move slightly when pan is gently shaken), 25 to 27 minutes. Cool tart completely in pan on rack (center of filling will set as tart cools). DO AHEAD: Can be made 1 day ahead. Cover loosely and store at room temperature.
Tips:
- To achieve a golden-brown color on the tart shell, consider brushing it with an egg wash before baking.
- For a more intense praline flavor, toast the pecans in a single layer in a preheated oven at 350°F for 5-7 minutes before chopping them.
- To ensure that the praline mixture doesn't crystallize, stir it constantly while cooking and use a candy thermometer to monitor the temperature. The ideal temperature range is between 235°F and 240°F.
- If you don't have a candy thermometer, you can test the consistency of the praline mixture by dropping a small amount into a bowl of cold water. If it forms a soft ball that holds its shape, it's ready.
- Let the praline mixture cool slightly before pouring it into the tart shell. This will prevent the filling from cracking.
- To make slicing the tart easier, chill it for at least 30 minutes before serving.
Conclusion:
The pecan praline tart is a delicious and elegant dessert that is perfect for any occasion. With its buttery crust, creamy praline filling, and crunchy pecan topping, this tart is sure to be a hit. Follow these tips to ensure that your tart turns out perfectly, and enjoy the sweet and nutty flavor of this classic Southern dessert.
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