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Lobster Club's Pecan Caramel Tart

Source of Recipe

unknown


List of Ingredients

CARAMEL SAUCE:
2/3 cup light brown sugar
2 tablespoons sugar
1/3 cup light corn syrup
1/2 cup heavy cream
1 pinch salt
2 tablespoons unsalted butter

PASTRY:
4 puff pastry squares (5x5")
3 cups pecan pieces


Recipe

Prepare the caramel sauce: In a medium heavy saucepan, combine light brown sugar, granulated sugar, corn syrup, heavy cream and salt. Place over high heat, and bring to a boil. Boil for 10 minutes, then remove from heat and add butter. Stir well to mix, and keep warm. (The sauce may be prepared a day ahead of time and stored, refrigerated, in a squeeze bottle. Reheat by placing the bottle in a pot of boiling water until softened and warm.)

Prepare puff pastry: Preheat oven to 450ºF. Place puff pastry squares evenly spaced on parchment paper laid on a baking sheet. Chill for 15 minutes. Cover with another sheet of parchment paper, and weight with another baking sheet on top. Bake for 8 minutes, remove top baking sheet and top parchment paper, and continue to bake until golden brown, 2 to 3 minutes. Remove from oven. (The puff pastry may be baked a day in advance and stored, sealed in plastic wrap, at room temperature.)

To assemble: If necessary, reheat oven to 450ºF. Pour warm caramel sauce over pastry squares, and sprinkle an equal number of pecans on each square. Bake tarts until caramel is bubbly and pecans are toasted, about 4 minutes. Serve hot, unadorned or with a square of ice cream on top. Yield: 4 servings.