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Title: Toasted Pecan Caramel Tart
Categories: Pie
Yield: 1 Servings
| 1 1/4 | c | Flour |
| 1/4 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1 1/4 | c | Butter; (divided use) |
| 1/4 | c | Shortening; (such as Crisco) |
| 1/4 | c | Cold milk |
| 1 | c | Firmly packed brown sugar |
| 3 | tb | Granulated sugar |
| 3/4 | c | Honey |
| 1 | lb | Whole; shelled pecans, toasted |
| 1/4 | c | Heavy cream |
| Coffee Bean Anglaise; (recipe follows) |
To prepare the crust, place the flour, baking powder, salt, 1/4 cup butter and shortening in a mixing bowl and cut with a fork or pastry cutter to the texture of coarse meal. Stir in the milk with a fork until the mixture forms a ball. Cover with plastic wrap and refrigerate for 1 hour.
Shortly before removing from the refrigerator, preheat the oven to 475 F. Unwrap the dough and roll out so that it fits into a 10-inch tart pan. Line the tart crust with parchment paper and place dry beans or pie weights on top of the paper. Bake the crust for 10 minutes, until just half-baked. Remove from the oven and set aside. Reduce oven heat to 350 F.
Melt together 1 cup butter, brown sugar, granulated sugar and honey in a saucepan over medium-high heat. While stirring constantly, bring to a full rolling boil. Boil for 3 minutes. Remove from the heat and stir in the pecans and heavy cream. Pour into the half-baked tart crust and bake for 20 to 25 minutes. Place a cookie sheet or foil under the tart to catch any drippings. The tart will bubble up through the middle while baking. Remove from the oven and let cool completely. Prepare the Coffee Bean Anglaise to serve with the tart. Makes 10 to 12 servings.
Coffee Bean Anglaise: Measure out 3/4 cup of sugar; place 1 tablespoon of the sugar on a work surface. Slit open a vanilla bean and scrape the seeds onto the sugar; smear around to coat the seeds. Place the sugar-vanilla mixture and half of the remaining sugar in a saucepan. Add 2 cups heavy cream and 1 tablespoon whole coffee beans, preferably espresso beans. Scald over medium- high heat (bring the mixture just barely to a boil). Remove from heat. Meanwhile, in a mixing bowl, whisk together 4 egg yolks and the remaining sugar until thick and pale, about 1 to 2 minutes. Slowly whisk in a small amount of the hot cream mixture to the egg yolk mixture to temper, stirring continuously to prevent the eggs from cooking. Add a little more at a time until the egg mixture is warm. Slowly whisk the tempered mixture back into the remaining scalded cream mixture. Cook over low heat while stirring with a wooden spoon for about 1 to 2 minutes, until the mixture coats the back of a spoon. Using a fine-mesh strainer, strain the custard and keep warm.
Per serving: Cal 968 (69% fat) Fat 77 g (29 g sat) Fiber 3g Chol 207mg Sodium 310mg Carbs73g Calcium 94mg From: Bobbie Beers Date: 06-02-98 (17:53) The Once And Future Legend (1) Cooking
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