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recipe for pecan and caramel tart

Pecan pie recipe with salted caramel

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Salted caramel pecan pie, a delicious tart combining shortcrust pastry, creamy caramel and crunchy pecans.
SERVING:8
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Course: Dessert, tart
Cuisine: French
Keyword: pie, tart
Author: Rachida

INGREDIENTS 

  • For a 20 or 22 cm tart ( 7.9 or 8.7 in )

For sweet pastry :

  • 125 g all-purpose flour (4.4 oz)
  • 75 g very soft butter (2.6 oz)
  • 48 g icing sugar (1.7 oz)
  • 18 g almond powder (0.6 oz)
  • 25 g eggs (0.9 oz)
  • 0.5 g salt (0.02 oz) (weigh 1 g and divide by 2)
  • 1/2 vanilla bean or vanilla powder

For the egg wash :

  • 1/2 egg yolk 10 g (0.4 oz)
  • 1 teaspoon heavy cream 2.5 g (0.1 oz)

For the filling :

  • 250 g pecan nuts (8.8 oz)
  • 250 g sugar (8.8 oz)
  • 50 g glucose which you can replace with sugar (1.8 oz)
  • 175 ml heavy cream 32% fat (5.9 fl oz)

PREPARATION

For the sweet pastry

  • Cream the butter and sifted icing sugar.
  • Add the salt, seeds from half a vanilla pod, and almond powder. Mix and scrape the bottom of the bowl.
  • Add the egg, mix, then add the sifted flour. Mix briefly without kneading or forming a ball.
  • Turn the dough onto the work surface and use the palm of your hand to "fraser" it, making 2/3 back-and-forth motions to combine everything. Not overworking.
  • Gather the dough into a ball and divide it into two. Wrap in plastic wrap and refrigerate for at least 2 hours. It's best to make it the day before for the next day.
  • The next day or after 2 hours of refrigeration, roll out the dough to 2 or 3 mm thickness.
  • Line a 22 cm tart ring using the lining and baking technique in this article : Sweet pastry. Freeze for 1 hour before baking in the preheated oven at 165°C (329°F).
  • Let the tart crust cool before preparing the filling.

The filling

  • Roast the nuts for 10 minutes in the preheated oven at 150°C (302°F)
  • Gently heat the glucose in a saucepan over medium heat, then sprinkle the sugar over it. Let it caramelize, stirring occasionally. The sugar tends to clump together, but by stirring and pressing it against the saucepan, it will gradually liquefy while coloring. The caramel should not be very dark in color.
  • Meanwhile, while the sugar caramelizes, heat the liquid cream in a saucepan.
  • Once the sugar has taken on a beautiful golden color, remove the saucepan from the heat and temper it with the warm cream. Pour the cream in 3 times, stirring constantly with a wooden spoon. Be careful of splatters.
  • Scrape the bottom of the saucepan well to melt all the caramel crystals. (Refer to the video above for a clear demonstration of the method.)
  • Pour into a bowl and add the pecans on top. Mix to coat them with caramel.
  • You can strain the caramel through a sieve if there are any sugar crystals remaining.
  • Pour into the pie crust and arrange the pecans on top in a harmonious manner. Drizzle with the remaining caramel at the bottom of the bowl.
  • Allow to set in the refrigerator for 1 hour before serving and enjoying.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!