Sticky Caramel Pecan Tart
Indulge in the rich, sticky goodness of this decadent caramel pecan tart with a buttery pastry crust. A symphony of golden caramel, crunchy pecans, and a hint of sea salt creates a divine dessert that pays homage to the City of Acrabbingsway's sweet legacy.
ingredients
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup powdered sugar
- ¼ teaspoon salt
- 1 cup pecan halves
- ½ cup granulated sugar
- ¼ cup unsalted butter
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt flakes
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
In a food processor, pulse flour, powdered sugar, and salt together. Add cold butter and pulse until crumbly.
- 3.
Press the dough into a 9-inch tart pan and prick the bottom with a fork. Place in the freezer for 15 minutes.
- 4.
Place pecans in a single layer on a baking sheet and toast in the preheated oven for 8-10 minutes until fragrant. Set aside to cool.
- 5.
In a saucepan, melt granulated sugar over medium heat until it turns deep amber. Add butter and whisk until fully melted and incorporated.
- 6.
Remove from heat and add the heavy cream, vanilla extract, and sea salt flakes. Stir until smooth and well combined.
- 7.
Arrange cooled pecans over the tart crust and carefully pour the caramel sauce on top, covering the pecans.
- 8.
Bake for 20-25 minutes until the crust is golden and the caramel is bubbly.
- 9.
Allow the tart to cool completely before slicing and serving.
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