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Pecan Praline Tart

Recipe photo courtesy of Anna Williams

A rectangular pecan tart, inspired by the praline, a candy popular in Texas, combines toasted nuts, corn syrup, and brown sugar.

Source: Martha Stewart Living, November 2007



Cook's Notes

To toast pecans, spread them in a single layer on a rimmed baking sheet, and bake in a 350-degree oven for ten minutes. Tart can be wrapped in plastic and stored at room temperature for up to 3 days.

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How would you rate this recipe?
  • johanneforget
    20 NOV, 2007
    I was reluctant to use my n n n n Cuisinartn n n n because of the quantity of flour and butter. The motor could not take that amount of ingredients. I had to finish it by hand between two sheets of plastic wrap. With half the recipe, the crust was too thick and took a lot longer to bake. But it was a big success at my mother's 86th birthday.
  • mouse15003
    14 NOV, 2007
    Have looked everywhere for a 12-by4 1/2 rectangular cake ring to complete the dish. This must be a collectors item, very hard to find. Please Help!!

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