Salted Caramel Tart with Pecans (Mazurek)

This recipe calls for simmering sweetened condensed milk in the can to make a rich caramel. To reduce pressure in the can and ensure safety, take care to keep can covered by at least one inch of water throughout simmering and let can and contents cool nearly to room temperature before opening.
Photo by Tempest R.
Adapted from wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from wsj.com

Ingredients

  • 1

    (14-ounce) can sweetened condensed milk

  • 2 1/2

    cups all-purpose flour, plus more for work surface

  • 2/3

    cup plus 2 tablespoons light brown

  • 16

    tablespoons salted butter, softened

  • 2

    egg yolks

  • 1

    teaspoon vanilla extract

  • 1

    tablespoon sour cream

  • 1

    cup pecans

  • 1

    teaspoon sea salt

Directions

Remove label from can of condensed milk and place can in a saucepan of water, making sure it is covered by at least 1 inch water. Bring water to a boil over medium heat, then reduce heat to low and simmer 3 hours, topping with water as needed as water evaporates. After three hours, remove can from water and let cool. Meanwhile, Make Tart Dough: Combine flour, ⅔ cup brown sugar and 14 tablespoons unsalted butter in a bowl. Use your fingertips to mix until it is the texture of coarse crumbs. Add yolks, vanilla and sour cream to bowl. Stir briefly until just combined. Use your hands to knead once or twice until dough is smooth, then press into a disc, cover with plastic wrap, and chill in refrigerator 30-45 minutes. Preheat oven to 350 degrees. On a lightly floured surface, roll dough out into a rough rectangle about ½-inch thick. Transfer dough to a greased quarter sheet pan, 9-by-13-inch baking sheet or shallow rectangular cake pan, pressing dough into sides of pan. Prick dough all over with fork and crimp edges if desired. Bake until golden, 20-25 minutes. Remove from oven and let cool. Carmelize Pecans: Melt remaining butter and brown sugar in a large cast-iron pan over low-medium heat. add pecans and ½ teaspoon sea salt. Cook, stirring constantly, until nuts are toasted and coated with sugar mixture, 3 minutes. Scrape contents onto a parchment-lined plate to cool. Once can of condensed milk has cooled nearly to room temperature, open it and transfer contents, which should now be a rich caramel, to a small bowl. Add a pinch of sea salt and stir until smooth. Spread caramel over cooled pastry crust and top with caramelized pecans. Garnish with a pinch of sea salt before serving.

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