Salted Caramel Pecan Tartlets

Miniature works of culinary art that blend the smooth nutty flavor of pecans with the sophisticated allure of salted caramel. Each delicate pastry shell is filled with a glossy, amber caramel that's simultaneously sweet and slightly salty, topped with perfectly toasted pecans. These tartlets are a luxurious balance of textures - crisp pastry, flowing caramel, and crunchy nuts.

Caramel and pecan desserts have deep roots in Southern American cuisine. Combining the rich, buttery flavor of pecans with the complex sweetness of caramel creates a luxurious dessert that captures the warmth of holiday gatherings.

Have fund baking this Southern American tradition!

🥧 SALTED CARAMEL PECAN TARTLETS

Time Requirements and Servings:

• Prep Time: 1 hour

• Chill Time: 1 hour

• Bake Time: 30 minutes

• Total Time: 2.5 hours

• Serving Size: 12-15 mini tartlets

Ingredients:

Pastry Crust:

• 200g all-purpose flour

• 100g cold unsalted butter, cubed

• 60ml ice-cold water

• Pinch of salt

Caramel Filling:

• 200g granulated sugar

• 120ml heavy cream

• 85g unsalted butter

• Flaky sea salt

• 150g pecans, toasted

Tools:

• Mini tart pans

• Rolling pin

• Heavy-bottomed saucepan

• Candy thermometer

• Baking sheet

Pastry Directions:

1. Mix flour and salt in large bowl

2. Cut in cold butter until mixture resembles coarse crumbs

3. Gradually add ice water, mix until dough forms

4. Wrap in plastic, refrigerate 1 hour

5. Roll out dough, cut to fit mini tart pans

6. Press into pans, trim edges

7. Freeze for 15 minutes

8. Blind bake at 375°F for 15 minutes (see below for blind baking)

9. Cool completely

Caramel Filling:

1. Toast pecans at 350°F for 8-10 minutes

2. In clean, dry pan, heat sugar until amber (no stirring)

3. Carefully add cream (mixture will bubble)

4. Add butter, whisk until smooth

5. Cook until reaches 240°F

   • or when reaches “soft ball stage”: when dropped in cold water, syrup forms a soft, malleable ball

6. Pour into tart shells

7. Top with toasted pecans

8. Sprinkle with flaky sea salt

Pro Tips:

• Keep all pastry ingredients extremely cold

• Use candy thermometer for precise caramel

• Don't stir sugar while caramelizing

• Toast pecans for deeper flavor

• Allow caramel to cool slightly before pouring

Serving Suggestion: Serve slightly warm or at room temperature. Drizzle extra caramel if desired.

Storage:

• Keep refrigerated

• Best consumed within 2-3 days

• Bring to room temperature before serving

Variation:

• Can substitute walnuts for pecans

• Add a splash of bourbon to caramel for depth

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What Is Blind Baking?

Blind baking is a technique used in baking where you partially or fully bake a pie or tart crust before adding the filling.

Purpose of Blind Baking:

• Process of pre-baking a pastry crust before adding a wet filling

• Prevents the crust from becoming soggy

• Ensures a crisp, flaky bottom crust

How to Blind Bake:

1. Line the unbaked pie or tart crust with parchment paper

2. Fill the lined crust with weights (options include):

   • Ceramic pie weights

   • Dried beans

   • Uncooked rice

3. The weights prevent the crust from puffing up or shrinking during baking

4. Bake for a specified time (usually 15-20 minutes)

5. Remove weights and parchment

6. Continue baking for a few more minutes to crisp the crust

When to Use Blind Baking:

• Custard pies (like pumpkin or quiche)

• Cream pies

• Tarts with wet or uncooked fillings