Happy Thanksgiving — Golden Brown Butter and Pecan Praline Tart

I hope everyone has a happy and safe Thanksgiving! Ours will be spent with close family around a mountain of good food and laughter (that is if Handsome and his father don’t kill each other).

 

Golden Brown Butter and Pecan Praline Tart

from Bon Appetit November 2010

Ingredients:

For the crust

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 1/4 cups unbleached all purpose flour
  • 1/4 cup (packed) golden brown sugar
  • 1/2 teaspoon salt

For the filling

  • 1 large egg
  • 1/2 cup (packed) golden brown sugar
  • 1/2 cup golden syrup (such as Lyle’s Golden Syrup)
  • 1/4 cup heavy whipping cream
  • 1/4 teaspoon salt
  • 1 cup coarsely chopped pecans, toasted

Preparation:

The Technique: Press-In Crust A press-in crust eliminates the (sometimes tricky) steps of rolling out the dough and transferring it to the tart pan. Instead of rolling, just combine the crust ingredients and press the sandy, crumbly mixture onto the tart pan. Start in the middle and work outward, or—if you’re concerned about running out of crust as you go up the sides—start with the edges and work inward. That way, you’ll have plenty of dough to form edges of uniform thickness for a pretty presentation.

Ingredient info: Look for golden syrup at some supermarkets and at specialty foods stores.

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.

 

 

Oh and lets not forget the amazing topping!

Whiskey Maple Cream Sauce:

From The Pioneer Woman (Thanksgiving Throwdown with Bobby Flay)

Ingredients:

  • 1 1/2 cups whipping cream
  • 5 tablespoons real maple syrup
  • 3 tablespoons light corn syrup
  • 1 tablespoon whiskey

Preparation:

Pour the whipping cream into a saucepan. Add the maple syrup and corn syrup and stir over moderate heat until thickened and reduced by about 1/3, approximately 15 minutes. Stir in the whiskey. Refrigerate mixture until it is cold and thick. Drizzle over warm pecan pie.

 

Update:

This post made it to the Foodbuzz Top 9!

 


Comments

  1. The blend of flavors in that tart sound amazing!

  2. i think i need to make this for my dad asap (he lovs pecan pie), incredible!

    • This comment made me giggle because my dad can’t eat pecans at all (which I had forgotten when I called and told him I made this). :D Have a great Thanksgiving!

  3. This looks gorgeous! The whiskey sauce sounds great!

  4. That is one incredible looking tart.. so tempting!! Looks delicious! Enjoy your Thanksgiving feast :)

  5. Ah… how great minds think alike. This is exactly the same dessert I had planned on preparing for our Thanksgiving Dinner today. However since I’m fighting a bad cold, my oldest pitched in and prepared a yummy chocolate mousse instead. As soon as I feel better, you can bet I’m making this baby! Happy Thanksgiving!

  6. Cute site! I love everything about this tart. As soon as my cranberry/blueberry pie gets eaten up, I might have to break down and buy a little whisky and maple syrup ;)

  7. This, by far is the best pie I’ve ever seen… Thanks for the tips

  8. This tart sounds absolutely amazing! I love that whiskey cream sauce! Hope you had a great Thanksgiving!

  9. Congrats on the top 9 pick Kita! That picture’s gorgeous! This tart has to be unbelievable!

    • Thank you :) Sadly, with all the pies and other food for Thanksgiving most of this went to the trash wasted. :( I really should have taken it to work to share with my customers because it was quite tasty.

  10. Congratulation for TOP 9 ! :)
    It looks wonderful !

  11. MMMM MMM MMMM!

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