Golden Brown Butter and Pecan Praline Tart |
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Prep Time: 35 Minutes Cook Time: 195 Minutes |
Ready In: 230 Minutes Servings: 12 |
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The technique: Instead of rolling, just combine the crust ingredients and press the sandy, crumbly mixture onto the tart pan. Start in the middle and work outward, orif you're concerned about running out of crust as you go up the sidesstart with the edges and work inward. That way, you'll have plenty of dough to form edges of uniform thickness for a pretty presentation. The payoff: Two fewer things to do: A press-in crust eliminates the (sometimes tricky) steps of rolling out the dough and transferring it to the tart pan. This rich, slightly gooey tart is golden from the browned butter, golden brown sugar, and golden syrup. Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter |
1 1/4 cups unbleached all purpose flour |
1/4 cup (packed) golden brown sugar |
1/2 teaspoon salt |
1 large egg |
1/2 cup (packed) golden brown sugar |
1/2 cup golden syrup (such as lyles golden syrup) |
1/4 cup heavy whipping cream |
1/4 teaspoon salt |
1 cup coarsely chopped pecans, toasted |
ingredient info: look for golden syrup at some supermarkets and at specialty foods stores. |
Directions:
1. For crust: Cook 3/4 cup butter in heavy small saucepan over medium heat until butter turns golden brown (nut-colored), watching carefully to prevent burning, about 4 minutes. Remove from heat. Pour melted brown butter into 1-cup glass measuring cup. Let melted butter stand until barely warm, 15 to 20 minutes.
2. Meanwhile, position rack in center of oven and preheat to 375°F. Butter bottom and sides of 9-inch-diameter tart pan with removable bottom. Whisk flour, brown sugar, and salt in medium bowl to blend. Add 1/2 cup of barely warm melted brown butter and stir with fork until moist dough forms (mixture will resemble wet sand). Transfer dough to prepared tart pan. Using fingertips, press dough firmly and evenly onto bottom and up sides of pan (dough will look glossy). Let crust rest 5 to 10 minutes at room temperature. Bake crust until set and just golden brown, 15 to 18 minutes.
3. For filling: Meanwhile, whisk egg and brown sugar in medium bowl until well blended. Whisk in golden syrup, whipping cream, and salt. Stir in remaining melted brown butter, leaving most of darkened solids behind in bottom of measuring cup. Stir in pecans. Pour filling into warm crust, distributing pecans evenly.
4. Bake tart until filling is browned and slightly puffed and set at edges (center will still move slightly when pan is gently shaken), 25 to 27 minutes. Cool tart completely in pan on rack (center of filling will set as tart cools). DO AHEAD: Can be made 1 day ahead. Cover loosely and store at room temperature.
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