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Perfect Salted Pecan Praline Tart Recipe Easy Homemade Buttery Shortbread Crust

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A rich and indulgent salted pecan praline tart featuring a buttery browned butter shortbread crust and a luscious salted praline filling with toasted pecans. Easy to make and perfect for gatherings or a cozy treat.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour, sifted
  • 1/2 cup (115 g) unsalted butter, browned and slightly cooled
  • 1/3 cup (40 g) powdered sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 cup (200 g) light brown sugar, packed
  • 1/2 cup (120 ml) heavy cream
  • 4 tbsp (57 g) unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 tsp salt, plus more for finishing (flaky sea salt recommended)
  • 1 1/2 cups (150 g) pecans, toasted and roughly chopped

Instructions

  1. Prepare the Brown Butter Shortbread Crust: Melt 1/2 cup (115 g) unsalted butter in a small saucepan over medium heat until foaming and golden brown, about 5 minutes. Remove from heat and let cool about 10 minutes.
  2. Mix the Crust Dough: In a mixing bowl, whisk together 1 1/4 cups (160 g) sifted all-purpose flour, 1/3 cup (40 g) powdered sugar, and 1/8 tsp salt. Add browned butter and 1 tsp vanilla extract. Stir with a wooden spoon until dough just comes together; do not overwork.
  3. Press and Chill the Crust: Transfer dough to a 9-inch tart pan. Press evenly across base and up sides about 1/3 inch thick. Cover with plastic wrap and chill in fridge for 30 minutes.
  4. Blind Bake the Crust: Preheat oven to 350°F (175°C). Line chilled crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment, bake an additional 10 minutes until edges are lightly golden. Let cool.
  5. Toast the Pecans: Heat a dry skillet over medium heat. Add pecans and toast, stirring frequently, about 5 minutes until fragrant and slightly darkened. Remove from heat and roughly chop once cooled.
  6. Make the Salted Pecan Praline Filling: In a saucepan over medium heat, combine 1 cup (200 g) light brown sugar, 1/2 cup (120 ml) heavy cream, and 4 tbsp (57 g) melted unsalted butter. Stir constantly until thickened and bubbling, about 5 minutes. Remove from heat and stir in 1 tsp vanilla extract, 1 tsp salt, and toasted pecans.
  7. Assemble and Bake the Tart: Pour praline filling into cooled crust and spread evenly. Bake at 350°F (175°C) for 20-25 minutes until filling is set but slightly wobbly in center.
  8. Cool and Finish: Let tart cool completely on wire rack, about 2 hours. Just before serving, sprinkle flaky sea salt on top.

Notes

Brown butter carefully to avoid burning; do not overmix crust dough to keep it tender; blind bake crust to prevent sogginess; toast pecans evenly for best flavor; chill tart for several hours to set filling; sprinkle flaky sea salt before serving for signature crunch; variations include gluten-free crust, dairy-free substitutions, maple syrup twist, chocolate addition, and spiced pecans; tart can be made ahead and stored refrigerated up to 4 days or frozen up to 1 month.

Nutrition

Keywords: salted pecan praline tart, pecan tart, shortbread crust, praline filling, easy dessert, holiday dessert, buttery crust, toasted pecans

Find it online: https://tastypierecipes.com/perfect-salted-pecan-praline-tart-recipe-easy-homemade-buttery-shortbread-crust/