Tuesday, November 23, 2010

Pecan Tart

I make this pecan tart every year for Thanksgiving. It is soooo good!! I put this up just for b.e.g.'s recipe swap. Head on over and link up today!

Prep: 20 min., Bake: 57 min., Cool: 1 hr., Cook: 5 min.

Yield: Makes 12 servings

3 1/2 cups coarsely chopped pecans
2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, cubed
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream
1. Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.

2. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.

3. Bake at 350° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.

4. Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.

5. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.

Southern Living, NOVEMBER 2007

1 comment:

  1. Hmmmmmmmmmm, I sure don't remember having this wonderful treat???? LOL!
    I loved being with you, J, and Emeline!!


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