Praline Pecan Tarts Recipes

Steps:

• Preheat oven to 450°. Unroll pie crust on a lightly floured surface. Transfer to an 11-in. fluted tart pan with removable bottom; trim edges., Line unpricked pie crust with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake until light golden brown, 5-6 minutes longer. Cool on a wire rack., In a large saucepan, combine caramels and 1/2 cup cream. Cook and stir over medium-low heat until caramels are melted. Stir in pecans. Spread filling evenly into crust. Drizzle with melted chocolate. , Refrigerate until set, about 30 minutes. Whip remaining cream; serve with tart.

Steps:

• Line 15x10-inch pan with sides with waxed paper. In heavy 3-quart saucepan, stir together granulated sugar, brown sugar, butter, milk and corn syrup. Heat to boiling over medium heat, stirring constantly. Boil 7 to 8 minutes, stirring constantly, to 234°F on candy thermometer or until small amount of mixture dropped into a cup of very cold water forms a ball that flattens when removed from water.
• Remove from heat; vigorously stir in pecans. Spoon mixture into pan, spreading in even layer. Let stand 20 minutes or until firm. Break into pieces. Store in airtight container at room temperature up to 1 week.

Steps:

• In a small bowl, beat cream cheese and butter until fluffy; blend in flour and salt. Refrigerate for 1 hour. Shape into 1-in. balls; press onto the bottom and up the sides of greased mini-muffin cups. , For filling, in a small bowl, beat the egg. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into tart shells. , Bake at 325° for 25-30 minutes. Cool for 15 minutes before carefully removing from pans. Garnish with maraschino cherries if desired.

Steps:

• On a lightly floured surface, roll out 1 disk of dough to a rectangle about 1/8 inch thick. Fit into a 12-by-4 1/2-inch rectangular cake ring set on a parchment-lined baking sheet. Trim edges flush with rim. Refrigerate for 1 hour.
• Preheat oven to 400 degrees. Prick bottom of crust all over with a fork. Freeze 15 minutes. Cut a 17-by-8-inch piece of parchment, and place on top of chilled crust. Fill with pie weights or dried beans. Bake until edges are golden and bottom is firm, 30 to 35 minutes. Let cool on a wire rack for 10 minutes with weights intact. Remove weights and parchment. Let cool completely.
• Heat sugar, cream, butter, and corn syrup in a saucepan over medium-high heat, stirring until sugar has dissolved. Bring to a boil, and cook without stirring until edges begin to turn deep golden, about 6 minutes. Let cool for 5 minutes.
• Stir in pecans, vanilla, and salt. Pour filling evenly into cooled tart crust; do not spread it. Let stand at room temperature until cooled and firm, 1 to 1 1/2 hours. Unmold tart, and serve.

Steps:

• Roll out each disk of dough 1/8 inch thick on a lightly floured surface and cut out six 7-inch rounds. Fit rounds into tart pans with removable bottoms measuring 4 inches across top and 3/4 inch deep and roll a rolling pin over pan edges to trim excess dough. Pastry shells may be prepared 5 days in advance and kept covered and frozen on a baking sheet. Let shells stand at room temperature 10 minutes before continuing with recipe.
• Preheat the oven to 375°F. with a baking sheet on middle rack.
• In a bowl whisk together syrup, eggs, salt, rum or vanilla, and butter. Divide pralines among shells and pour in syrup mixture. Arrange pecan halves on praline mixture and press pecans to coat with mixture. Bake tarts on preheated baking sheet 20 to 25 minutes, or until tops are golden brown.

Steps:

• Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat down to medium-low and continue to stir. Spoon mixture up on sides of pan to melt any sugar that hasn't melted.
• Cook until mixture reaches 238 to 241 degrees F on a candy thermometer or soft ball stage. Stir in the pecans. Remove from heat. Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, buttered pan or buttered marble slab, using a spoon or ice cream scoop. Let cool.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Steps:

• Oil 3 baking sheets lightly.
• In a 2-quart heavy saucepan combine sugars, cream, salt, and cream of tartar and cook mixture over moderate heat, stirring and washing down any sugar crystals clinging to side with a brush dipped in cold water, until sugar is dissolved.
• Boil mixture, undisturbed, over moderately high heat until a candy thermometer registers 238°F. Remove pan from heat and cool mixture, undisturbed, until thermometer registers 220°F. Stir in butter and vanilla. Beat mixture until creamy and stir in pecan halves. Drop tablespoons of mixture quickly onto prepared baking sheets and let harden.
• Store pralines, wrapped individually in wax paper, in an airtight container in a cool place. Pralines keep up to 2 weeks.

Steps:

• Crust: Cook 3/4 cup butter in heavy small saucepan over medium heat until butter turns golden brown (nut-colored), watching carefully to prevent burning, about 4 minutes. Remove from heat. Pour melted brown butter into 1-cup glass measuring cup. Let melted butter stand until barely warm, 15 to 20 minutes.
• Meanwhile, position rack in center of oven and preheat to 375°F Butter bottom and sides of 9-inch-diameter tart pan with removable bottom. Whisk flour, brown sugar, and salt in medium bowl to blend. Add 1/2 cup of barely warm melted brown butter and stir with fork until moist dough forms (mixture will resemble wet sand). Transfer dough to prepared tart pan. Using fingertips, press dough firmly and evenly onto bottom and up sides of pan (dough will look glossy). Let crust rest 5 to 10 minutes at room temperature. Bake crust until set and just golden brown, 15 to 18 minutes.
• Filling: Meanwhile, whisk egg and brown sugar in medium bowl until well blended. Whisk in golden syrup, whipping cream, and salt. Stir in remaining melted brown butter, leaving most of darkened solids behind in bottom of measuring cup. Stir in pecans. Pour filling into warm crust, distributing pecans evenly.
• Bake tart until filling is browned and slightly puffed and set at edges (center will still move slightly when pan is gently shaken), 25 to 27 minutes. Cool tart completely in pan on rack (center of filling will set as tart cools). (DO AHEAD Can be made 1 day ahead. Cover loosely and store at room temperature.).