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recipe for pecan and caramel tart

Caramel Pecan Pie Recipe

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Caramel pecan pie with a crisp crust and a smooth caramel coating crunchy pecans. An easy and indulgent dessert, perfect for fall, winter, or any special occasion.
SERVING:8
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Course: Dessert, tart
Cuisine: French
Keyword: pecan pie
Author: Rachida

INGREDIENTS
 
 

For a 20 or 22 cm pie (7.9 or 8.7 inches)

Sweet Pastry Dough

  • 125 g all-purpose flour
  • 75 g very soft butter
  • 48 g powdered sugar
  • 18 g almond flour
  • 25 g eggs
  • 1/4 teaspoon salt
  • 1/2 vanilla bean or vanilla powder

Egg Wash

  • 1/2 egg yolk 10 g (0.35 oz)
  • 1 teaspoon heavy cream 2.5 g (0.09 oz)

Filling

  • 250 g pecans or walnuts
  • 250 g sugar
  • 50 g glucose
  • 175 ml heavy cream
  • 1 to 2 pinches fleur de sel or regular salt optional

PREPARATION

Sweet Pastry Dough

  • Cream the butter with the sifted powdered sugar until smooth.
  • Add the salt, the seeds from half a vanilla bean, and the almond flour. Mix well and scrape down the bottom and sides of the bowl.
  • Add the egg and mix until combined, then add the sifted flour. Mix briefly, without kneading or trying to form a ball.
  • Turn the dough out onto the work surface and, using the palm of your hand, press and push the dough forward against the work surface, then bring it back toward you. Repeat this motion 2 or 3 times.
  • Gather the dough into a ball and divide it in half. Wrap in plastic wrap and refrigerate for at least 2 hours. Ideally, make it the day before and use it the next day.
  • After chilling, roll out the dough to a thickness of about 2 to 3 mm.
  • Line a 22 cm tart ring using the proper lining and baking technique. Freeze for 1 hour before baking.
  • Let the pie crust cool completely before preparing the filling.

The Filling

  • Toast the nuts for 10 minutes in a preheated oven at 150°C (300°F).
  • Gently warm the glucose in a saucepan over medium heat, then add the sugar. Let it caramelize, stirring occasionally with a wooden spoon.
  • The sugar may crystallize at first, but by stirring and pressing it against the sides of the pan, it will slowly melt and turn into caramel. The caramel should not be too dark.
  • While the sugar is caramelizing, heat the heavy cream in a separate saucepan.
  • Once the caramel reaches a nice golden color, remove the pan from the heat and deglaze with the warm cream. Add the cream in three additions, stirring constantly with a wooden spoon. Be careful, as the mixture may splatter.
  • Add one or two pinches of fleur de sel, if desired, and mix well.
  • Scrape the bottom of the saucepan thoroughly to dissolve any remaining caramel crystals. Refer to the video above to better visualize the technique.
  • Pour the caramel into a bowl and add the pecans. Toss well to coat them evenly.
  • Note: If there are any sugar crystals left, you can strain the caramel through a fine sieve. You can also arrange the nuts directly in the crust and then pour the caramel over them.
  • Spoon the filling into the pie crust and arrange the pecans nicely on top. Drizzle with the remaining caramel from the bowl.
  • Refrigerate for 1 hour to allow the filling to set before serving and enjoying.

Storage

  • You can keep the pecan pie at room temperature under a cake dome for up to 24 hours. To fully enjoy the crispness of the sweet pastry crust, it is best eaten fairly quickly. It will remain crisp for 2 to 3 days when stored in an airtight container in the refrigerator.