This decadent pecan tart will be welcome at potlucks and holiday gatherings alike.
There’s no fussypie pastryrolling and crimping required!
The skillet style will save you a few minutes, but both options take less than 10 minutes.
Credit:Will Dickey; Food Stylist: Ruth Blackburn
Want to know the secret for how to keep pecans from burning?
Here’s what we mean…
Allow the toasted nuts to cool enough to handle, chop into small pieces.
Credit:Will Dickey; Food Stylist: Ruth Blackburn
If you have any extra toasted pecans, transfer them to an airtight container.
Freeze for up to one month.
For an entirely make-ahead dessert, follow this Caramel Pecan Tart recipe completely, including baking.
Credit:Will Dickey; Food Stylist: Ruth Blackburn
Freeze for up to one month.
To serve, thaw the pecan tart in the refrigerator overnight, then slice and enjoy.
Craving a sweetener that delivers even more flavor than honey?
Credit:Will Dickey; Food Stylist: Ruth Blackburn
“One slice is never enough!”
Bake at 350F for 5 to 7 minutes or until lightly toasted.
Cool on a wire rack 15 minutes or until completely cool.
Credit:Will Dickey; Food Stylist: Ruth Blackburn
Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.
Bake crust:
Bake at 350F for 20 minutes or until edges are lightly browned.
Cool on a wire rack 15 minutes or until completely cool.
Credit:Will Dickey; Food Stylist: Ruth Blackburn
Bring to a boil over medium-high heat.
Stir in toasted pecans, and spoon hot filling into prepared crust.
Bake tart:
Bake at 350F for 25 to 30 minutes or until golden and bubbly.
Credit:Will Dickey; Food Stylist: Ruth Blackburn
Cool on a wire rack 30 minutes or until completely cool.
But the real difference is the pan in which these desserts are baked.
Credit:Will Dickey; Food Stylist: Ruth Blackburn
