Caramelized Pecan Tart

This is easy. A bit of a cheater because you can use a packged or frozen crust and spend a couple of minutes making the filling. The end result: OMG this is good.

 

  • 1 pie crust
  • 1/2 cup whipping cream
  • 1/2 cup packed dark brown sugar
  • 1/4 cup dark corn syrup
  • 1 tsp. pure vanilla
  • 1/2 tsp. ground cinnamon
  • 1  1/4 cups coarsely chopped, toasted pecans

Preheat oven to 400 degrees. Transfer crust to a 9 inch tart pan with removable bottom, making sure to hang the edge of the pastry over so you can fold it up to form a double thick edge.

Whisk the cream, sugar, corn syrup. vanilla and cinnamon in a large saucepan. Stir in the nuts and simmer until the colour changes slightly and the sugar has melted. Spread evenly over the crust and bake for about 25 minutes until golden.

Remove to a rack to cool completely. When ready to serve, remove bottom from pan, slice and add, of course, a generous dollop of cinnamon flavoured whipping cream. Besides, what is dessert without whipping cream? That is like a day without chocolate.

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