caramel pecan tart

I was invited to a get to know you luncheon today by a friend from church. There had been so many new move-ins recently, she figured it was high time people get to know each other, so she sent out an e-mail invited some of her friends, and we were given the task of a) bringing something yummy to eat, and b) inviting two other people we don't know that are new, or that we'd like to get to know better.

I had to call my friend up today, and beg admittance, because I had only invited one other person. And she's fairly new, been around for 6 months, but we were co-cabin moms at science camp earlier this year together. I meant to suck it up, and swallow my fears and just sit by someone I didn't know at church and invite them last Sunday, but I had a sick kid, so I didn't make it to church. So I called up and begged admittance and promised to bring something really yummy if she'd let me in the door.

And she let me. And I kept my promise. (In my opinion anyway)

This recipe comes from a family cookbook, but the first time I heard about it was a couple years ago, my mom called to tell me about it. Apparently her sister had brought it to some family function and it was divine. And I needed to make it- soon. And so I did. I had been asked to cater a dinner for the Young Women and their parents at my church, and I modified the recipe to make bars instead of the round tart the recipe makes. As usual, I over did the desserts and had left overs, and I sent plates home with people, but I totally horded these. They keep very nicely in the fridge for a few days. I would sit on the couch and dunk them in the whipped cream late at night when the kids were all in bed, enjoying my little moment of heaven.

I had bought the "fluted tart pan" the recipe calls for awhile ago, but hadn't used it yet because I needed a reason to make it. I could just make it for fun and eat it all by myself (my family isn't that big on nuts) and I could give up on all sense of self-respect and any desire to fit into my jeans, or regaining my pre-baby body, or I could wait...

I decided a luncheon with women would be the perfect opportunity. The only problem I had was that the recipe calls for a 9 inch pan, I mine was 11. In the end all that meant was it was a little thinner than usual, but it totally worked fine. Oh and the original title was Caramel Walnut Tart, but I prefer pecans, and usually have a bunch on hand, so I changed it.

And oh, it was divine.

(alternate directions for 9 x 13 pan at bottom)

Caramel Pecan Tart

Tart shell:

1/3 cup butter

1/4 cup sugar

1 egg yolk

1 cup flour

Filling:

2 cups coarsely chopped walnuts and/or pecans

2/3 cup light brown sugar, packed

1/4 cup butter

1/4 cup dark corn syrup

2 TBS heavy whipping cream (reserve rest for whipped topping)

Pre-heat oven to 375 degrees. In food processor mix together ingredients for tart shell until blended. Mixture will be crumbly. Press evenly into bottom and up sides of 9 inch fluted tart pan with removable bottom. Bake in center of oven 12 minutes, until lightly browned. Cool on wire rack.

Sprinkle nuts on bottom of cooled tart shell. Optional- can roast nuts first- spread evenly on cookie sheet in single layer. Bake in 375 degree oven for 5 minutes; set aside to cool.

In heavy 2 qt saucepan, stir sugar with butter, corn syrup, and 2 TBS heavy cream. Stirring constantly, bring to boiling over medium heat; boil one minute. Pour over nuts. Bake in 375 degree oven 10 minutes, or just until bubbly. Place on wire rack to cool. Meanwhile, beat remaining cream just until stiff. Refrigerate until serving. Serve tart at room temperature with whipped cream on top. Serves 12.

Alternate directions for 9 x 13 pan-

Line a metal 9 x 13 pan with tinfoil, leave overhang on edges.  Grease bottom and sides of tinfoil in pan well.   Double the crust recipe.  Press crust into bottom of pan.  Bake at 375 for 14 minutes.

Make 1 1/2 times the recipe for the filling. (3 cups of nuts, 1 cup brown sugar, 6 TBS butter, 6 TBS dark corn syrup, 3 TBS heavy whipping cream) prepare as directed above.

Spread chopped nuts over baked crust, pour caramel mixture over nuts, bake for 10 minutes.

After completely cooled, using tinfoil overhang, lift tart out of pan and place on cutting board.  Use a sharp knife to loosen edges and remove tin foil.  Cut into bars.  (serves about 24)