caramel pecan chocolate tart (with marzipan crust)

* adapted from a 'bon appetit', june 2004 recipe

For crust and filling
12 ounces almond paste or marzipan
2 cups sugar
1/2 cup water
1/2 cup heavy whipping cream
1 1/4 sticks chilled unsalted butter, cut into 1/2-inch cubes
1 cup natural unsalted pecans (about 4 ounces), toasted
Nonstick vegetable oil spray
For glaze
1/2 cup heavy whipping cream
1/4 stick unsalted butter
8 ounces semisweet chocolate, chopped

directions:
1. Combine sugar and 1/2 cup water in heavy large saucepan. Stir over medium heat until sugar dissolves. Increase heat to high and boil until syrup turns deep amber or clip-on candy thermometer registers 360°F, occasionally swirling pan and brushing down sides with wet pastry brush. Remove from heat. Carefully stir in cream (mixture will bubble). Add butter and whisk until melted and smooth. Stir in pecans. Cool until lukewarm but still pourable, about 30 minutes.

2. Preheat oven to 350°F. Lightly spray an 11-inch-diameter tart pan with removable bottom with nonstick spray. Remove marzipan from packaging and knead with hands until softened. Roll each out individually into 10" circles. Put one of the marzipan crusts into prepared pan. Trim dough overhang.

3. Pour filling into prepared crust. Place second marzipan crust over filling and press dough around pan edges to trim and seal.

4. Place torte on baking sheet and bake until crust is golden, about 15 minutes. Cool completely in pan. Chill overnight.

5. Bring cream and butter just to boil in medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Cool 5 minutes.

6. Pour warm glaze over torte and smooth with off-set spatula. Refrigerate until glaze sets. Let stand at room temperature 1 hour before serving. Slice into thin wedges and serve.

notes: