praline pecan tart with flaky butter cookie crust

How To Make praline pecan tart with flaky butter cookie crust

• 1

  In large bowl of mixer, beat together butter and sugar until mixture resembles coarse meal. Beat in egg yolks until mixed. Beat in flour until dough is just formed. Do not overbeat. Collect dough into a ball and with your fingers, pat it on the bottom and sides of a greased 10 inch tart pan with removable bottom. Place pan on cookie sheet and bake at 375 for about 15 minutes or until crust is cooked through and lightly browned. Set aside to cool.
• 2

  Praline Pecan Filling: 2 heaping cups coarsely broken pecans 3/4 cup light brown sugar 1/3 cup butter 1/3 cup dark corn syrup 3 T. cream Sprinkle pecans evenly on bottom of prepared shell. Mix the remaining ingredients in pan and bring mixture to a boil. Lower heat and keep mixture at slow bubble for 2 minutes. Pour syrup evenly over pecans and bake tart (leave it on the cookie sheet to catch drips) in a 375 oven for about 12 to 15 minutes or until mixture is bubbling briskly. Remove from oven and allow to cool a little.Remove the fluted edge and continue cooling on a rack. to serve, cut into small wedges and serve 12 Note: Tart can be made 1 day earlier and stored at room temperature, loosely covered with wax paper. Or tart can be frozen. Source: Renny Darling
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