Description
Salted Caramel Pecan Tarts are bite-sized desserts featuring a buttery tart crust filled with rich homemade caramel sauce and topped with toasted pecans. The caramel’s sweetness is enhanced by the addition of a pinch of sea salt, creating a balance of flavors that are both savory and sweet. The pecans provide a crunchy texture that contrasts with the smoothness of the caramel, making each bite a delightful experience.
Ingredients
For the Tart Crust:
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1 1/4 cups all-purpose flour
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1/4 cup granulated sugar
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1/2 teaspoon salt
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1/2 cup unsalted butter, cold and cubed
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1 large egg yolk
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2–3 tablespoons ice water
For the Caramel Filling:
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1/2 cup unsalted butter
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3/4 cup brown sugar (packed)
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1/4 cup heavy cream
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1 teaspoon vanilla extract
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1/2 teaspoon sea salt (plus more for sprinkling)
For the Pecan Topping:
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1 1/2 cups pecans, chopped or whole (your preference)
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1 tablespoon butter (for toasting the pecans)
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1/2 teaspoon cinnamon (optional)
Instructions
The first step in creating these Salted Caramel Pecan Tarts is preparing the tart crust. This buttery, flaky crust will hold the luscious caramel filling and the crunchy pecans.
Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking the crust.
In a food processor, combine the flour, sugar, and salt. Pulse until the dry ingredients are mixed. Add the cold, cubed butter and pulse again until the mixture resembles coarse crumbs. Add the egg yolk and pulse until combined. Gradually add ice water, one tablespoon at a time, until the dough begins to form.
Turn the dough out onto a floured surface and knead it a few times until it’s smooth. Shape it into a disk, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes. Chilling the dough helps to prevent shrinkage during baking.
Once chilled, roll the dough out on a floured surface until it’s about 1/8-inch thick. Use a round cutter to cut out circles, or simply trim the dough to fit tart pans. Gently press the dough into each tart pan and trim the edges. Prick the bottoms of the crusts with a fork to prevent bubbling during baking.
Place parchment paper over the dough and fill with pie weights or dried beans. Bake the crusts for 10-12 minutes, until lightly golden. Remove the parchment and weights, and bake for another 5 minutes. Let the crusts cool completely before filling.
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and bring the mixture to a simmer. Let it bubble gently for 3-4 minutes, stirring occasionally.
Reduce the heat and carefully pour in the heavy cream. Stir the caramel until it’s smooth and well combined. Add the vanilla extract and sea salt, stirring for another minute. Remove from heat and allow the caramel to cool slightly before pouring into the tart shells.
Pour the caramel filling into each tart shell, filling them almost to the top. Let the caramel set at room temperature for about 30 minutes.
Toasting the pecans enhances their flavor, so don’t skip this step!
In a skillet over medium heat, melt the butter and add the pecans. Stir the nuts for 4-5 minutes, until they are lightly toasted and fragrant. (Optional: Add cinnamon to the pecans while toasting for an extra burst of flavor.)
Once the caramel has set, arrange the toasted pecans on top of each tart. Press them gently into the caramel to ensure they stay in place.
Refrigerate the tarts for at least an hour to allow the caramel to firm up. Before serving, sprinkle a pinch of sea salt on top for that perfect salty-sweet balance.
Notes
These rich and gooey tarts are perfect for holidays or special occasions. Serve them slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream for an irresistible dessert experience!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: Salted Caramel Pecan Tarts Recipe