Traditional recipes

Golden Brown Butter and Pecan Praline Tart

Golden Brown Butter and Pecan Praline Tart

Ingredients

Crust

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 1/4 cups unbleached all purpose flour
  • 1/4 cup (packed) golden brown sugar

Filling

  • 1/2 cup (packed) golden brown sugar
  • 1/2 cup golden syrup (such as Lyle's Golden Syrup)
  • 1/4 cup heavy whipping cream
  • 1 cup coarsely chopped pecans, toasted

Recipe Preparation

Crust

  • Cook 3/4 cup butter in heavy small saucepan over medium heat until butter turns golden brown (nut-colored), watching carefully to prevent burning, about 4 minutes. Remove from heat. Pour melted brown butter into 1-cup glass measuring cup. Let melted butter stand until barely warm, 15 to 20 minutes.

  • Meanwhile, position rack in center of oven and preheat to 375°F. Butter bottom and sides of 9-inch-diameter tart pan with removable bottom. Whisk flour, brown sugar, and salt in medium bowl to blend. Add 1/2 cup of barely warm melted brown butter and stir with fork until moist dough forms (mixture will resemble wet sand). Transfer dough to prepared tart pan. Using fingertips, press dough firmly and evenly onto bottom and up sides of pan (dough will look glossy). Let crust rest 5 to 10 minutes at room temperature. Bake crust until set and just golden brown, 15 to 18 minutes.

Filling

  • Meanwhile, whisk egg and brown sugar in medium bowl until well blended. Whisk in golden syrup, whipping cream, and salt. Stir in remaining melted brown butter, leaving most of darkened solids behind in bottom of measuring cup. Stir in pecans. Pour filling into warm crust, distributing pecans evenly.

  • Bake tart until filling is browned and slightly puffed and set at edges (center will still move slightly when pan is gently shaken), 25 to 27 minutes. Cool tart completely in pan on rack (center of filling will set as tart cools). DO AHEAD Can be made 1 day ahead. Cover loosely and store at room temperature.

Recipe by Jeanne Thiel Kelley,

Nutritional Content

8 servings, 1 serving contains: Calories (kcal) 322.1 % Calories from Fat 55.5 Fat (g) 19.9 Saturated Fat (g) 8.8 Cholesterol (mg) 54.5 Carbohydrates (g) 35.4 Dietary Fiber (g) 1.1 Total Sugars (g) 18.1 Net Carbs (g) 34.3 Protein (g) 2.7 Sodium (mg) 165.4Reviews Section

Pecan Praline Cake

Preheat the oven to 350 degrees F. and spray a 9×13 baking dish with non-stick baking spray.

Place the cake mix, coconut frosting, eggs, oil and water in a large mixing bowl. Use a handheld or your stand mixer and mix well to combine everything. Add the pecans and mix again.

Pour the batter into the prepared baking pan and bake for 40 minutes or until the top is golden brown and the cake pulls away from the sides. Set aside to cool on a wire cooling rack.

To make the praline topping, combine the butter and sweetened condensed milk in a small saucepan and stir until the butter is melted. Add the pecans and mix well. Pour over the cooled cake and serve.

Southern Pecan Praline Cake keeps well covered in the fridge for approximately one week, or you can wrap it well in foil and store in a large ziplock bag in your freezer for up to two months.

*To roast pecans, spread them out in a single layer on a baking sheet and roast in a 350-degree oven for 10 minutes.


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Praline Turtle Pie

See I try to go to the store only once a week. I have a list. A meticulous, planned out by meal list. Yet every single time I pull into my driveway I realize I forgot one item that I needed. It’s gotten
so bad that I scout out the cashiers to make sure it wasn’t one that I had recently.

If I could I would forgo the stop at the bakery for the kid’s free cookie (they know me by name too), but quite frankly that’s the only thing that gives me five minutes of peace to shop before things start getting crazy.

So now my toddler thinks the grocery store is her home. Another reason my children will need therapy someday.

Let me just say that this Praline Turtle Pie was surprising delightful. Obviously you have to like nuts because it’s pretty much a nut pie. And depending on what’s going on in pecan farmland you may or may not have to sell your first born to get the 3 1/2 cups of pecans called for in this pie.

Right now pecans aren’t that expensive…at least here in Florida they aren’t. This pie has pecans, caramel, and chocolate in pie crust. Simple but seriously good.

Promise me you’ll eat it with a dollop of fresh whipped cream. It completely makes it a full bodied taste sensation.


Golden Brown Butter and Pecan Praline Tart - Recipes

Pecan Praline Cake
This cake is fabulous with coffee, tea or milk. I think you'll find that all of the textures are an amazing combination! Makes 1 (9-inch) 2-layer cake.

1/2 c (100 g) sugar
1/4 c (60 ml) water
1/2 c (120 ml) pecans, chopped

Prepare baking sheet (with edges, preferably) by lining it with aluminum foil and greasing it lightly. Set aside.

Combine sugar and water in a small skillet over medium-high heat. Cook (without stirring) until golden. Remove from heat and quickly stir in pecans. Rapidly spread mixture onto prepared pan. Cool completely. Break into small pieces and store in an airtight container up to 1 week.

3 1/2 c (495 g) cake flour
2 tsp baking powder
1/4 tsp salt
1 c (235 g) butter, softened
1 3/4 c (345 g) sugar
1/4 c (35 g) light brown sugar
6 eggs, room temp
1 tsp vanilla
1 c (240 ml) milk

Preheat oven to 350F (177C) and grease two 9-inch round cake pans. Line with greased parchment.

Combine flour, baking powder, and salt in a bowl and set aside.

Place the butter in a large bowl and beat until lightened. Add the sugars and beat at medium speed 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla.

Add flour mixture and 1 cup milk alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition.

Pour into prepared pans and bake for 30-35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes, then remove from pans and cool completely on wire rack.

Caramel Cream Cheese Frosting

1/4 c (35 g) light brown sugar
10 tbls (140 g) butter, softened and divided
1/3 c (80 ml) heavy whipping cream
8 oz (225) cream cheese, softened
1/2 tsp vanilla
1/2 tsp salt
1 3/4 c (275 g) powdered sugar

Melt brown sugar and 4 tablespoons (55 g) butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat remove from heat. Whisk in cream blend well. Transfer to a heat-resistant bowl and cool to room temperature, stirring occasionally.

Place remaining 6 tablespoons (85 g) butter and cream cheese in a large bowl beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture and beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.

Brown Sugar Fudge Filling
This stuff tastes great but sets up pretty quickly. Because of this, it is imperative that you wait until you are ready to frost the cake to make it. Also, be sure that your cakes are ready/cooled when you start, and have one resting on your cake plate so you can pour the finished fudge on top.

1 1/2 c brown sugar
1/2 c evaporated milk
1/4 c butter

Combine all ingredients in a saucepan. Cook over medium heat, stirring until sugar is dissolved. Continue cooking, without stirring, until a candy thermometer registers 238F (115C). Transfer to a heat-resistant bowl, and beat 3 minutes or until thickened and easy to spread. Quickly spread filling over cake layer on plate. Cover loosely with plastic wrap chill 15 minutes or until set.

After the fudge has cooled, spread a thin layer of Caramel Cream Cheese Frosting over filling. Top with second cake layer and crumb coat the cake. Frost as desired and chill 20 minutes to set frosting, then cover and chill 4 hours or overnight. Let stand 10 minutes at room temperature before serving. Garnish with the praline.


Ingredients

Crust

  • Graham crackers –These will be the binding ingredient in our crust and offer a great molasses flavor.
  • Butter –Unsalted as always to control the sodium content of our dessert.
  • Sugar –We want a nice clean flavor for our crust, white granulated sugar is your best bet.

Cheesecake

  • Cream cheese –I used 2 packages of whole fat Philadelphia cream cheese. Reduced fat can also be used to cut calories.
  • Sugar –Again granulated sugar is best for this cheesecake recipe.
  • Eggs –Our key binding agent for this cake, eggs will allow it to bake properly.
  • Vanilla extract –Without this, your dessert may taste a little flat.
  • Salt –To season our cake, an important component.

Pecan pie layer

  • Sugar –We want light brown sugar for this component of our dessert to give a bit of dimension and complexity.
  • Corn syrup –Light corn syrup is best to form a cohesive layer that sticks together and is sinfully sweet.
  • Cream –Heavy cream is what I used today to make this layer completely drool worthy and rich.
  • Butter –Unsalted to control the sodium content.
  • Vanilla extract –Without this your dessert may taste a little flat.
  • Salt –To season our cake, an important component.
  • Pecans –The star ingredient! Chopped up to be combined in this perfect little layer.

Pecan Praline King Cake Pull Apart Bread

Celebrate Mardi Gras with this semi-homemade King Cake Pull Apart Bread that is delicious for dessert and sinful for parade day breakfast.

Ingredients

  • 2 cans (16.3 ounces) refrigerated Homestyle Buttermilk Biscuits
  • 1 1/2 cups sugar, separated
  • 1/2 cup chopped pecans
  • 2 teaspoons ground cinnamon
  • 1/4 cup light brown sugar
  • 1/4 cup evaporated milk
  • 1/2 cup butter
  • Simple Icing:
  • 2 cups confectioners’ sugar
  • 3 tablespoons heavy whipping cream (more if needed)
  • 1/2 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees. Lightly spray a 12 cup Bundt pan with non-stick cooking spray set aside.
Cut each biscuit into 4 pieces.
In a large Ziploc bag, combine 3/4 cup of sugar, pecan pieces, and cinnamon. Toss each of the biscuit pieces in the sugar mixture then place in the prepared Bundt pan. You will likely have leftover sugar mixture, just toss that on top of the arranged biscuit pieces.
In a saucepan over medium heat combine the remaining 3/4 cup of sugar, brown sugar, evaporated milk and butter. Heat until the butter melts and the sugar dissolves, stirring occasionally. Pour over biscuit pieces.
Bake 40-45 minutes or until the biscuits are golden brown and cooked through. Allow the pull apart bread to cool in the pan for 5-7 minutes then invert onto a plate or cake stand.
Whisk together the powdered sugar, heavy cream and vanilla extract until smooth. Drizzle on top of the bread and quickly sprinkle with green, purple and yellow sprinkles.

I learned a long time ago that I cannot control myself when it comes to King Cake so while I may attempt giving up my beloved Coca-Cola, slimming down my portion sizes, or making exercise more of a constant- I will never give up sugar and bread during the months of January and February.

I’m just not that disciplined when living in the land of Mardi Gras indulgence. Around every corner, and from grocery store to gas station, there she is- that oblong, cinnamon stuffed bread and doused in purple, green and yellow sprinkles thing of beauty that is the King Cake.

I like to incorporate something King Cake-ish into our menu plans every year. Because you can get traditional King Cake literally everywhere, I like coming up with non-traditional ways to celebrate the season.

And while known for my prize-winning King Cake Cookies, I’ve also been known to throw down a Mardi Gras King Cake Cocktail that is pure heaven.

This year, I wanted something a bit different as well as something that would work well with a pre-parade Brunch offering. Despite its name “Pull Apart Bread”, you can most certainly slice the bread instead to keep your guest’s fingers nice and neat. But if you’re not having guests, though, and it’s just you and your family- let them pull apart the cinnamon biscuit pieces! It’s ten times more fun.

The Pecan Praline sauce is going to give the “cake” a sticky bun type of flavor and texture, while the biscuits are going to act as the “bread”. Everything is bathed in cinnamon sugar with pecans, and you truly will have to refrain from making this thing only once.

Trust me. It is so delicious and comes together so easy that once you’ve enlisted your kids to help you make it once, they’re going to want it again and again.

Just be thankful that Mardi Gras, like Christmas, comes only once per year.


How To Make Sugar Free Pecan Pie Tarts

Step One: Heat the oven to 350 degrees, then prepare a muffin tin by greasing 8 holes with butter or shortening. Prepare the crust dough and divide it into 8 sections and press it into the muffin tin cups.

Expert Tip: After recipe testing, I found that I didn't need to pre-bake the crust for these at all! It can bake on the bottom rack in the oven at the same time as the filling and turn a lovely golden brown.

Step Two: Beat the butter and sweetener together in a bowl, using an electric mixer. Once smooth, add in the molasses, vanilla, egg, and heavy cream. Fold in the chopped pecans and divide among the baked crusts. Top with the whole pecans. Bake for 20 minutes or until the centers are no longer jiggly and they become golden brown.

Step Three: Let the pecan pie tarts cool completely. Then take a knife and run it along the edges to loosen up the edges. Pop them out of the muffin tin and enjoy!


Chocolate Praline Cake

This has been my favourite cake for as long as I can remember. A rich, fudgy brownie-like base topped with a crunchy, sweet praline topping – what more could you want? I love serving this with fresh raspberries and double cream.

Ingredients
Cake
180g butter, chopped
200g dark chocolate melts
3 eggs
250g caster sugar
200g ground almonds
50g plain flour

Praline Topping
100g butter
100g caster sugar
1 ½ tblspns golden syrup
60g flaked almonds

Method
Melt butter & chocolate in a microwave or double boiler, stir until smooth.

Beat eggs and sugar until creamy and changed in colour.

Add chocolate mixture to egg mixture and stir to combine.

Fold sifted almond meal and flour into mixture and mix well.

Pour mixture into a greased and based-lined 19x29cm rectangular slice pan & spread evenly. Bake at 175°C for 30mins then cool in tin.

For the topping, combine all ingredients in a small saucepan, boil for 2 mins. Spread topping over cake.

Bake at 175°C for a further 10-15 mins or until topping golden brown. Cool in tin (topping will harden on cooling).

Cut into desired shape and size and serve with berries and whipped cream.


Recipe Summary

  • All-purpose flour, for work surface
  • 1/2 recipe Pate Brisee for Pumpkin-Pecan Tart
  • 1 egg white, lightly beaten
  • 1 (15-ounce) can pumpkin puree
  • 1 (14-ounce) can sweetened condensed milk
  • 2 large eggs, room temperature
  • 1 teaspoon ground cinnamon
  • Pinch of coarse salt
  • 3/4 cup light-brown sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • Pinch of coarse salt
  • 4 tablespoon unsalted butter, cut into small cubes and chilled
  • 1 1/2 cups pecan halves
  • Sweetened whipped cream, for serving

Make the crust: On a lightly floured work surface, roll pate brisee into a 14-inch round. With a dry pastry brush, sweep off excess flour fit dough into an 11-inch-round tart pan with a removable bottom. Fold edges toward center to reinforce press into sides of tart pan. Prick bottom of tart shell all over with the tines of a fork. Cover with plastic wrap chill tart shell until firm, about 30 minutes.

Preheat oven to 375 degrees. Uncover and line chilled tart shell with parchment and fill with pie weights or dried beans. Transfer to oven and bake until crust is set in pan, 30 to 35 minutes. Remove weights and parchment and continue baking until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool slightly. Brush crust with egg white and let stand 5 minutes.

Increase oven temperature to 425 degrees.

Make the filling: In a large bowl, whisk together pumpkin, condensed milk, eggs, cinnamon, and salt. Pour filling into cooled tart shell transfer to oven and bake until slightly set, about 15 minutes.

Make the topping: Meanwhile, in a large bowl, mix together brown sugar, flour, cinnamon, and salt using a pastry blender or your hands, mix in butter until mixture is crumbly. Add pecan halves and mix to combine.

Remove tart from oven and reduce temperature to 350 degrees. Sprinkle topping over filling and return tart to oven bake until topping is dark golden-brown and center is bubbling slightly, 35 to 40 minutes. Let cool. Serve with whipped cream.