Butterscotch Pecan Tart With Scotch-Spiked Whipped Cream

Serves: 6

Dallas Effertz

1 January 1970

Based on User reviews:

54

Spice

50

Sweetness

48

Sourness

38 mins

Prep time (avg)

5.5

Difficulty

Ingredients:

2 tbsps

All-Purpose Flour

1 cup

Sugar

1 tsp

Fine Sea Salt

6 tbsps

Unsalted Butter (3/4 stick)

1 cup

Heavy Whipping Cream (chilled)

1 large

Egg Yolk

4 large

Egg Yolk

1 tsp

Vanilla Extract

2 large

Egg White (room temperature)

2 tbsps

Scotch

Directions:

1

For crust: Blend flour, sugar, and sea salt in processor

2

Add butter to processor; using on/off turns, blend until mixture resembles coarse meal

3

Whisk cream and egg yolk in small bowl to blend

4

Add cream mixture to processor; using on/off turns, blend until moist clumps form

5

Gather dough into ball; flatten into disk

6

Wrap in plastic and chill 1 hour

7

DO AHEAD: Can be made 1 day ahead

8

Keep chilled

9

Let dough soften slightly at room temperature before rolling out

10

Roll out dough disk on lightly floured surface to 14-inch round

11

Transfer to 9-inch-diameter tart pan with removable bottom

12

Press dough firmly onto bottom and up sides of pan

13

Trim dough overhang, allowing 1/4 inch of dough to extend above sides of pan

14

Pierce crust all over with fork

15

Freeze until firm, 10 to 15 minutes

16

Preheat oven to 350°F

17

Line crust with foil and fill with dried beans or pie weights

18

Bake crust until sides are set and light golden, about 35 minutes

19

Remove foil and beans

20

Continue to bake crust until golden and cooked through, about 15 minutes longer

21

Cool crust in pan on rack

22

Maintain oven temperature

23

Blend flour, sugar, and sea salt in processor

24

Add butter to processor; using on/off turns, blend until mixture resembles coarse meal

25

Whisk cream and egg yolk in small bowl to blend

26

Add cream mixture to processor; using on/off turns, blend until moist clumps form

27

Gather dough into ball; flatten into disk

28

Wrap in plastic and chill 1 hour

29

DO AHEAD: Can be made 1 day ahead

30

Keep chilled

31

Let dough soften slightly at room temperature before rolling out

32

Roll out dough disk on lightly floured surface to 14-inch round

33

Transfer to 9-inch-diameter tart pan with removable bottom

34

Press dough firmly onto bottom and up sides of pan

35

Trim dough overhang, allowing 1/4 inch of dough to extend above sides of pan

36

Pierce crust all over with fork

37

Freeze until firm, 10 to 15 minutes

38

Preheat oven to 350°F

39

Line crust with foil and fill with dried beans or pie weights

40

Bake crust until sides are set and light golden, about 35 minutes

41

Remove foil and beans

42

Continue to bake crust until golden and cooked through, about 15 minutes longer

43

Cool crust in pan on rack

44

Maintain oven temperature

45

For filling: Cook butter in heavy small skillet over medium-high heat until beginning to brown, about 21/2 minutes

46

Add brown sugar and whipping cream and bring to boil, whisking to blend

47

Boil 1 minute

48

Transfer butterscotch to medium bowl and cool to lukewarm, stirring occasionally, about 30 minutes

49

Whisk egg yolks and flour in another medium bowl to blend

50

Whisk in vanilla

51

Gradually add yolk mixture to butterscotch; whisk until filling is smooth

52

Using electric mixer, beat egg whites and sea salt in large bowl until soft peaks form

53

Fold whites into filling in 2 additions

54

Spread 1 cup toasted pecans over bottom of crust; pour filling evenly over pecans

55

Sprinkle 1/4 cup pecans over

56

Bake tart until filling is set in center and top is deep brown, 26 to 28 minutes

57

Transfer tart to rack and cool in pan at least 2 hours

58

DO AHEAD: Can be made 2 days ahead

59

Cool completely

60

Cover and store at room temperature

61

Cook butter in heavy small skillet over medium-high heat until beginning to brown, about 21/2 minutes

62