{"id":3074,"date":"2025-10-21T21:39:07","date_gmt":"2025-10-21T21:39:07","guid":{"rendered":"https:\/\/thewhisklist.com\/?p=3074"},"modified":"2025-10-21T21:39:07","modified_gmt":"2025-10-21T21:39:07","slug":"salted-caramel-pecan-tart","status":"publish","type":"post","link":"https:\/\/thewhisklist.com\/?p=3074","title":{"rendered":"Salted Caramel Pecan Tart"},"content":{"rendered":"<p>This Salted Caramel Pecan Tart is buttery, nutty, and perfectly balanced with a hint of salt. A Thanksgiving-worthy dessert that\u2019s as impressive as it is delicious!<\/p>\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<figure class=\"wp-block-table is-style-stripes\"><table><tbody><tr><td><strong>Prep Time<\/strong><\/td><td>30 minutes<\/td><td><strong>Cook Time<\/strong><\/td><td>40 minutes<\/td><\/tr><tr><td><strong>Total Time<\/strong><\/td><td>1 hour 10 minutes<\/td><td><strong>Servings<\/strong><\/td><td>10<\/td><\/tr><tr><td><strong>Difficulty<\/strong><\/td><td>Medium<\/td><td><strong>Calories<\/strong><\/td><td>480 per slice<\/td><\/tr><\/tbody><\/table><\/figure>\n<h3>Ingredients<\/h3><ul><li>1 1\/4 cups all-purpose flour<\/li><li>1\/2 cup cold butter<\/li><li>2 tbsp sugar<\/li><li>2\u20133 tbsp ice water<\/li><li>1 cup pecans, toasted<\/li><li>3\/4 cup brown sugar<\/li><li>1\/2 cup heavy cream<\/li><li>1\/4 cup butter<\/li><li>1\/2 tsp sea salt<\/li><li>1 tsp vanilla extract<\/li><\/ul>\n\n<h3>Step-by-Step Instructions<\/h3><h4>Step 1: Make the Crust<\/h4><p>Combine flour, sugar, and butter in a food processor. Add ice water until dough forms. Chill for 30 minutes, then roll out and press into a tart pan. Prebake at 350\u00b0F for 15 minutes.<\/p><h4>Step 2: Prepare the Filling<\/h4><p>In a saucepan, combine brown sugar, butter, and cream. Boil for 2 minutes, then stir in salt, vanilla, and toasted pecans.<\/p><h4>Step 3: Assemble and Bake<\/h4><p>Pour caramel mixture into crust and bake for 20 minutes until bubbly. Cool completely before slicing.<\/p>\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n<h3>Recipe Notes<\/h3><div style=\"background-color:#fffbf0;padding:15px 20px;\"><p><strong>\ud83e\udd67 Crust tip:<\/strong> Keep your butter cold for a flaky texture.<\/p><p><strong>\ud83e\uddc2 Flavor boost:<\/strong> Sprinkle extra sea salt on top before serving for that perfect sweet-salty balance.<\/p><\/div>\n\n<p style=\"background-color:#f0f8ff;padding:15px 20px;\"><strong>\ud83c\udfaf Pro Tip:<\/strong> For a make-ahead version, prepare the crust and caramel up to a day early and assemble before baking.<\/p>","protected":false},"excerpt":{"rendered":"<p>This Salted Caramel Pecan Tart is buttery, nutty, and perfectly balanced with a hint of salt. A Thanksgiving-worthy dessert that\u2019s as impressive as it is delicious! Prep Time 30 minutes Cook Time 40 minutes Total Time 1 hour 10 minutes Servings 10 Difficulty Medium Calories 480 per slice Ingredients 1 1\/4 cups all-purpose flour 1\/2 cup cold butter 2 tbsp sugar 2\u20133 tbsp ice water 1 cup pecans, toasted 3\/4 cup brown sugar 1\/2 cup heavy cream 1\/4 cup butter 1\/2 tsp sea salt 1 tsp vanilla extract Step-by-Step Instructions Step 1: Make the Crust Combine flour, sugar, and butter in a food processor. Add ice water until dough forms. Chill for 30 minutes, then roll out and press into a tart pan. Prebake at 350\u00b0F for 15 minutes. Step 2: Prepare the Filling In a saucepan, combine brown sugar, butter, and cream. Boil for 2 minutes, then stir in salt, vanilla, and toasted pecans. Step 3: Assemble and Bake Pour caramel mixture into crust and bake for 20 minutes until bubbly. Cool completely before slicing. Recipe Notes \ud83e\udd67 Crust tip: Keep your butter cold for a flaky texture. \ud83e\uddc2 Flavor boost: Sprinkle extra sea salt on top before serving for that perfect sweet-salty balance. \ud83c\udfaf Pro Tip: For a make-ahead version, prepare the crust and caramel up to a day early and assemble before baking.<\/p>\n","protected":false},"author":1,"featured_media":3080,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,14,33,3,34,5],"tags":[],"class_list":["post-3074","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas","category-desserts","category-easter","category-holidays","category-new-years","category-thanksgiving"],"_links":{"self":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3074","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3074"}],"version-history":[{"count":1,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3074\/revisions"}],"predecessor-version":[{"id":3099,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3074\/revisions\/3099"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/media\/3080"}],"wp:attachment":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3074"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3074"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3074"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}