Butter Tart Fried Pastry

1Pecan Topping: In a saucepan, melt the butter with the brown sugar. Add the pecans and cook for a few minutes until the sugar starts to caramelize. Stir in the cream and remove from the heat. Let cool. When ready to eat, warm slightly.

2Dough: In the bowl of the stand mixer, combine the water, butter, sugar, yeast and salt. (see note) Add the flour. With the dough hook, mix for 2 to 3 minutes. Place the dough in a clean, lightly oiled bowl. Let rest in a warm, humid place until doubled in volume, about 1 hour.

3Preheat the oil in a deep fryer to 375°F (190°C). Line a baking sheet with paper towels.

4On a floured work surface, cut the dough into 4 to 6 pieces, depending on the size of your fryer. Roll out each piece into a thin (3 to 5 mm) oval. Slip 1 piece of dough into the oil, ensuring it does not fold over onto itself, using tongs if needed. Watch out for splattering. Fry for 2 minutes on each side or until golden. Drain on the paper towels. Repeat with the remaining dough.

5Pecan Topping: Meanwhile, in a pot, melt the butter with the brown sugar and salt. Add the pecans and cook until the sugar starts to caramelize. Stir in the cream. Simmer until thickened. Remove from the heat and set aside. When ready to serve, warm slightly.

6Assembly: On a work surface, spread the warmed pecan topping over the lukewarm pastry. Top with a scoop of ice cream, if desired.