Praline Pecan Tart with Flaky Butter Cookie Crust

Praline Pecan Tart With Flaky Butter Cookie Crust Recipe

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Lynnda Cloutier

By
@eatygourmet

Renny Darling again

Rating:

★★★★★ 2 votes

Comments:

Ingredients

How to Make Praline Pecan Tart with Flaky Butter Cookie Crust

Step-by-Step

  1. In large bowl of mixer, beat together butter and sugar until mixture resembles
    coarse meal. Beat in egg yolks until mixed. Beat in flour until dough is just
    formed. Do not overbeat. Collect dough into a ball and with your fingers, pat it
    on the bottom and sides of a greased 10 inch tart pan with removable bottom.
    Place pan on cookie sheet and bake at 375 for about 15 minutes or until crust is
    cooked through and lightly browned. Set aside to cool.
  2. Praline Pecan Filling:
    2 heaping cups coarsely broken pecans
    3/4 cup light brown sugar
    1/3 cup butter
    1/3 cup dark corn syrup
    3 T. cream
    Sprinkle pecans evenly on bottom of prepared shell. Mix the remaining
    ingredients in pan and bring mixture to a boil. Lower heat and keep mixture at
    slow bubble for 2 minutes. Pour syrup evenly over pecans and bake tart (leave it
    on the cookie sheet to catch drips) in a 375 oven for about 12 to 15 minutes or
    until mixture is bubbling briskly. Remove from oven and allow to cool a
    little.Remove the fluted edge and continue cooling on a rack. to serve, cut into
    small wedges and serve 12
    Note: Tart can be made 1 day earlier and stored at room temperature, loosely
    covered with wax paper. Or tart can be frozen.
    Source: Renny Darling

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About Praline Pecan Tart with Flaky Butter Cookie Crust

Course/Dish: Pies




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