Salted Caramel Pecan Tarts
PHOTOGRAPHY COURTESY OF CHANI EDELL
Don’t say I didn’t warn you- you will NOT be able to have just one. In creating this recipe, let’s just say I made many, many new and good friends. This is a must have at your Pesach table.
- Duration
- Cook Time
- Prep Time
- 12Servings
Ingredients
Crust
- 1 ¼ cup almond flour (if you don’t have almond flour, 1 1/3 cup slivered almonds ground yields 1 ¼ cup almond flour)
- 1 cup pecans or walnuts
- 4 teaspoons potato starch
- 5 tablespoons oil
- ¼ cup brown sugar
- 2 teaspoons cinnamon
- 1/8 teaspoon salt
Tart Filling
- 2 eggs
- 1 cup maple syrup
- 2 tablespoons potato starch or almond flour
- ¼ teaspoon salt
- 1 teaspoon vanilla
- About 1 and ¼ cups pecans or more
Preparation
Crust Instructions:
1. Preheat oven to 375°F.
2. Place all crust ingredients in a food processor fitted with the s-blade and pulse for 15 seconds, or until there are no large chunks of nuts left. The nuts should be 1/8” or smaller in size.
3. Choose a serving/baking option:
Option A) “Tuffins”: tart/muffin hybrids:
Line a muffin tin with cupcake liners, preferably without ridges on the sides (I recommend PaperChef Large Parchment cups). Press a rounded tablespoon onto the bottom of each liner and more than halfway up the sides. Bake 10-13 minutes. Let cool at least 20 minutes before filling. CAREFULLY remove the paper liner. The crust should create a pie crust effect for the filling and you should have little mini pies.
Option B) One large tart:
Press crust bottom into the bottom of your (preferably) 9” round Pyrex and more than halfway up the sides. Bake 10-13 minutes. Let cool at least 20 minutes before filling.
Filling Instructions:
Combine filling ingredients. Pour into baked crust, not filling beyond the crust border, and bake an additional 25-35 minutes.
