Scribd
Upload
83 views1 page

Caramel Tarts With Maple Pecans

This recipe has three parts: 1) Shortcrust pastry tart shells made from flour, butter, sugar, egg yolk and water. The dough is rolled out and used to line tart pans before baking. 2) A caramel filling made by cooking sugar until golden brown then adding cream and butter. This is poured into the baked tart shells. 3) Maple glazed pecans, made by tossing pecans with maple syrup and baking until golden. These are used to top the tarts once the caramel has set.

Uploaded by

Chayma Bouaoiina
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
83 views1 page

Caramel Tarts With Maple Pecans

This recipe has three parts: 1) Shortcrust pastry tart shells made from flour, butter, sugar, egg yolk and water. The dough is rolled out and used to line tart pans before baking. 2) A caramel filling made by cooking sugar until golden brown then adding cream and butter. This is poured into the baked tart shells. 3) Maple glazed pecans, made by tossing pecans with maple syrup and baking until golden. These are used to top the tarts once the caramel has set.

Uploaded by

Chayma Bouaoiina
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 1

Caramel tarts with maple pecans

1 1/2 cups plain flour 2 tablespoons caster sugar 125g butter, chilled, chopped 1 egg yolk 2 tablespoons chilled water

Caramel filling

3/4 cup caster sugar 2/3 cup thickened cream 80g butter, chopped

Maple pecans

3/4 cup pecans 1 tablespoon maple syrup ethod

1! "tep 1 #lace flour, sugar and butter in a processor! #rocess until mi$ture resembles fine breadcrumbs! %dd egg yolk and 1 tablespoon chilled water! #rocess until dough &ust comes together, adding more chilled water if necessary! 'urn out on to a lightly floured surface! (nead until &ust smooth! "hape into a disc! )o*er with plastic wrap! +efrigerate for 30 minutes! 2! "tep 2 eanwhile, make maple pecans, #reheat o*en to 200-)/180-) fan.forced! /ine a baking tray with baking paper! #lace pecans and syrup in a bowl! 'oss to coat! #lace mi$ture, in a single layer, on prepared tray! 0ake, stirring occasionally, for 10 to 12 minutes or until golden and crisp! 3! "tep 3 +educe o*en temperature to 180-)/ 110-) fan.forced! 2rease four 3cm.deep, 10cm 3base4 loose.based fluted tart pans! +oll out pastry between 2 sheets of baking paper until 5mm thick! 5sing a 13cm round cutter, cut 4 rounds from pastry! /ine pans with pastry! +efrigerate for 10 minutes! 4! "tep 4 #lace pans on a baking tray! /ine pastry cases with baking paper! 6ill with ceramic pie weights or uncooked rice! 0ake for 12 to 14 minutes or until edges are light golden! +emo*e weights or rice and paper! 0ake for 8 minutes or until bases are light golden! "et aside to cool! 5! "tep 5 ake caramel filling, #lace sugar in a frying pan o*er medium.high heat! )ook, without stirring, for 5 to 1 minutes or until sugar turns golden! +educe heat to low! %dd cream! )ook, stirring, for 3 to 4 minutes or until smooth! +emo*e from heat! %dd butter! "tir to combine! )ool for 5 minutes! #our into pastry cases! +efrigerate o*ernight or until set! 'op with maple pecans! "er*e!

You might also like