[Sca-cooks] pecan tarts

[Sue Clemenger]

I had something similar this weekend--a pumpkin/pecan tart.  The
caramely-pecany layer on the bottom was called a praline, or something
similar, although it was clearly thick and sticky goo, rather than the
texture of a praline candy--similar, but not quite the same as one gets
with regular pecan pie. I just went and looked for my copy of Joy of
Cooking, and it's got two recipes for pralines. The first has butter,
cream, brown sugar, nuts, and vanilla.  Neither have eggs, so I surmise
the cooking is what thickens it. Perhaps if you played around, and
combined something like that with corn syrup, or different cooking
temps, you'd get something closer to your pie filling?
--Maire

"Pixel, Goddess and Queen" wrote:

> I can't find a recipe online that sounds like what I remember--I only made
> them once, unfortunately. They are a rich tart crust, made with butter,
> and then  filled with something not entirely unlike the goo inside pecan
> pies in taste, but more like cold caramel (ie, thick and sticky) than the
> usual pecan pie innards. I remember using corn syrup, and crushed or
> chopped pecans, but it's been a long time.
>
> I don't remember using eggs in the filling. The filling is cooked first,
> then the tart shells are filled and baked (with a whole pecan half on
> top).
>
> If anybody has any useful input, I would be eternally grateful.
>
> Margaret, who can find the rosettes recipe just fine