Peach-Caramel Tarts

  1. Bake nut shortbread crusts (set individual crusts in a 12- by 15-inch pan) in a 350u0b0 oven (or a 325u0b0 convection oven) until golden at edges, 20 to 25 minutes.
  2. While crusts bake, make nut sauce in a 10- to 12-inch frying pan. Over medium-high heat, shake sugar in pan until melted and amber-colored, 4 to 6 minutes. Add whipping cream and stir until caramelized sugar melts, 1 to 2 minutes. Stir in pecans and lemon peel; remove from heat.
  3. Peel peaches, if desired. Cut into halves, pit, then cut into 1/2- to 3/4-inch-wide slices. Arrange peach slices, slightly overlapping, in hot crusts or crust. Save extra fruit for other uses.
  4. Spoon nut sauce equally over fruit; if sauce has thickened too much to spoon, stir and heat until fluid.
  5. Bake in a 350u0b0 oven (or a 325u0b0 convection oven) until sauce is bubbling and crust is deep golden, 20 to 24 minutes for individual tarts, 50 to 55 minutes for a large tart.
  6. Cool in pan or pans on a rack at least 30 minutes. If making ahead, chill airtight up to 1 day. Remove pan rims. Serve with ice cream.
  7. Nut shortbread crusts: In a food processor, mince 1/3 cup pecans with 1 1/4 cups all-purpose flour and 1/4 cup sugar. Add 1/2 cup (1/4 lb.) butter or margarine, in chunks, and whirl until fine crumbs form. Add 1 large egg yolk and whirl until dough holds together. (Or mince nuts with a knife, then put in a bowl. Rub in flour, butter, and sugar until fine crumbs form; then, with a fork, mix in yolk. Pat into a ball.) In 6 tart pans (4 1/2 in. wide) with removable rims, or an 11-inch tart pan, press dough evenly over bottom and up sides, flush with rims.
  8. Nutritional analysis per individual tart.

nut shortbread, sugar, whipping cream, pecan halves, peaches, vanilla ice cream

Taken from www.myrecipes.com/recipe/peach-caramel-tarts (may not work)

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