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Caramel Pecan Tart




Source of Recipe


Cooking Pleasure






List of Ingredients



• Crust:
  
• 1 cup all purpose flour
  
• 1/2 cup cake flour
  
• 1 tbs sugar
  
• 1/2 tsp salt
  
• 6 tbs unsalted butter, chilled, cut up
  
• 3 tbs shortening,chilled
  
• 3 to 4 tbs ice water
  
• Filling:
  
• 1 cup whipping cream
  
• 2 tbs unsalted butter, cut up
  
• 1 1/3 cups sugar
  
• 1/2 cup water
  
• 1 tbs corn syrup
  
• 2 1/2 cups pecan halves, toasted*
  
• 2 tsp vanila extract
  
• Topping:
  
• 1 cup whipping cream
  
• 1 tbs powdered sugar
  
• 1/2 tsp vanila extract
  






Instructions



1. Place all purpose flour,cake flour,1 tbs sugar and salt in food processor;pulse to combine. Add 6 tbs butter and shortening;process until mixture resembles coarse crumbs with some pea sized pieces. Add 3 tbs of the ice water; process just until dough begins to form,adding additional water 1 tsp at a time if neccessary. (Dough also can be mixed by had using a pastry blender or two knives). Shape into flat round;cover and refrigerate 45 minutes.
   
2. On lightly floured surface, roll dough into 12 inch round.Line 10 inch tart pan with dough,trim to 1/2 inch beyond edge of pan. Turn edge of dough under,even with edge of pan; crimp. Freeze 30 minutes or until firm.
   
3. Meanwhile,heat oven to 375 degrees. Line crust with foil; fill with pie weights or dried beans. Bake 15 minutes;remove foil and pie weights. Bake an additional 20 minutes or until crust is golden brown. Cool on wire rack.
   
4. To make filling;place 1 cup cream and 2 tbs butter in small saucepan;heat over medium heat until butter melts and mixture is hot. Remove from heat; cover to keep warm.
   
5. Place 1 1/3 cups sugar,1/2 cup water and corn syrup in large saucepan; cover and cook over medium heat;without stirring,until sugar dissolves. Uncover;with pastry brush dipped in water, brush down any sugar crystals on side of saucepan. Increase heat to medium-high. Bring to a boil,watching carefully. Remove from heat;slowly add hot cream mxture (be careful as mixture will bubble up.) Stir until boiling stops and mixture is smooth. Stir in pecans and 2 tsp vanilla.
   
6. Let stand 15 minutes to cool slightly. Pour into baked crust. Cool completely on wire rack,at least 3 hours or until set but still soft.
   
7. In medium bowl, beat all topping ingredients until soft peaks form. Serve tart at room temperature with whipped cream. Refrigerate leftovers.
   
8. Tip:To toast pecans,place on baking sheet; bake at 375 degrees for 4 to 6 min. or until slightly darker in color. Cool