-
1
To make tart shells place flour, cold butter, 3 tablespoons sugar and salt in food processor.
-
2
Process, using quick on and off motion, until mixture resembles coarse meal.
-
3
Combine 2 egg yolks and 1 tablespoon cream in small bowl.
-
4
With motor running, add egg mixture to flour mixture.
-
5
Process just until dough begins to form.
-
6
Add enough remaining cream to form dough that holds together.
-
7
Scrape dough onto piece of foil.
-
8
Wrap airtight and refrigerate until well chilled, at least 1 hour.
-
9
Divide dough into 6 or 8 equal portions, depending on whether pan size is 3 or 4 inches.
-
10
Roll each portion out onto lightly floured pastry cloth.
-
11
Carefully transfer pastry to tart pans.
-
12
Press against bottoms and sides of pans, then trim excess around rims.
-
13
If pastry tears, patch with small bits of pastry trimmings.
-
14
Reserve any remaining pastry, wrapped airtight, for another use.
-
15
Refrigerate pastry-lined tart pans until ready to use.
-
16
To make sauce, heat 1/2 cup sugar in small, heavy skillet or saucepan over medium heat until melted and medium amber in color.
-
17
Carefully pour in 23 cup cream all at once, being careful to avoid platters.
-
18
Stir in 2 tablespoons butter.
-
19
Cook, stirring constantly, over medium heat until caramel dissolves and sauce is smooth.
-
20
Remove from heat.
-
21
Store at room temperature if not using immediately, as sauce will harden if refrigerated.
-
22
To make filling, combine corn syrup, 3/4 cup each sugar and brown sugar, 4 eggs and 2 egg yolks in medium bowl.
-
23
Stir until blended.
-
24
Heat 3 tablespoons butter in small skillet over medium heat until butter is foamy and light brown in color.
-
25
Remove from heat and whisk into corn syrup mixture.
-
26
To assemble tarts, set pastry-lined tart pans on large baking sheet.
-
27
Divide pecans among tart pans and pour filling over them or pour in filling and arrange pecans on top in symmetrical pattern.
-
28
Bake at 375F (190C) 35 to 40 minutes.
-
29
Remove to wire rack to cool.
-
30
Serve tarts at room temperature topped with caramel sauce.
