Makes 6 tarts
1/2 cup (1 stick) butter
1/2 cup dark brown sugar, packed
2-3 peaches, diced (about 2 1/2 cups)
1/4 cup pecans, chopped
1/2 cup heavy whipping cream + 2 tablespoons, divided
6 purchased graham cracker tarts (3-inch)
Melt butter and brown sugar in medium skillet over medium-high heat. Cook until sugar is melted and mixture is bubbly; add peaches and pecans. Cook at a rolling boil until peaches start to soften, about 5 minutes. Add 2 tablespoons cream; stirring constantly, cook 2-3 minutes more until slightly thickened. Reserve 2 tablespoons peach caramel from mixture; set aside to cool. Divide remaining peach and pecan mixture* evenly among tart shells; set aside to cool.
In medium bowl, whip 1/2 cup cream until soft peaks form. Add reserved 2 tablespoons peach caramel and whip to desired firmness. Serve tarts with dollop of caramel whipped cream.
*Remaining caramel can be refrigerated and served over ice cream, pancakes or French toast.