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Lobster Club's Pecan Caramel Tart

Source of Recipe

unknown


List of Ingredients

CARAMEL SAUCE:
2/3 cup light brown sugar
2 tablespoons sugar
1/3 cup light corn syrup
1/2 cup heavy cream
1 pinch salt
2 tablespoons unsalted butter

PASTRY:
4 puff pastry squares (5x5")
3 cups pecan pieces


Recipe

Prepare the caramel sauce: In a medium heavy saucepan, combine light brown sugar, granulated sugar, corn syrup, heavy cream and salt. Place over high heat, and bring to a boil. Boil for 10 minutes, then remove from heat and add butter. Stir well to mix, and keep warm. (The sauce may be prepared a day ahead of time and stored, refrigerated, in a squeeze bottle. Reheat by placing the bottle in a pot of boiling water until softened and warm.)

Prepare puff pastry: Preheat oven to 450�F. Place puff pastry squares evenly spaced on parchment paper laid on a baking sheet. Chill for 15 minutes. Cover with another sheet of parchment paper, and weight with another baking sheet on top. Bake for 8 minutes, remove top baking sheet and top parchment paper, and continue to bake until golden brown, 2 to 3 minutes. Remove from oven. (The puff pastry may be baked a day in advance and stored, sealed in plastic wrap, at room temperature.)

To assemble: If necessary, reheat oven to 450�F. Pour warm caramel sauce over pastry squares, and sprinkle an equal number of pecans on each square. Bake tarts until caramel is bubbly and pecans are toasted, about 4 minutes. Serve hot, unadorned or with a square of ice cream on top. Yield: 4 servings.