Recipe for Pecan Tart with Homemade Pie Crust
This recipe for pecan tart features classic pastry notes like butter, brown sugar, vanilla extract, and cornstarch paired with Southern pecans. It is often served on Thanksgiving, but it is good all year round. Find out how to make one here.
For me, Thanksgiving isn’t complete without pecans and apples on the table. They’re such classic flavors of the season, bringing warmth and comfort to any gathering. Wouldn’t you agree? This pecan tart is a special recipe in our family, and it holds a sweet spot in my heart. It’s actually my daughter Rhea’s second favorite pie. She’s a big fan of nuts—anything with a nutty crunch instantly becomes her favorite! Her top pick is my macadamia tart, which she absolutely adores, but this pecan tart is a very close second.
I love making it because it’s not overly complicated and always turns out so beautifully. It’s the kind of dessert that feels like a big hug—a little indulgent, nostalgic, and a lot of love. Whether serving it with whipped cream or on its own, it’s a dessert that everyone at the table will enjoy. And for Rhea, it’s the perfect treat for a Thanksgiving celebration filled with family and gratitude.
Why is this the best pecan tart recipe?
- Balanced Sweetness and Flavor: The combination of dark brown sugar, light corn syrup, and a hint of lemon juice creates a lovely yet balanced filling with depth and a touch of brightness.
- Rich and Creamy Texture: Adding heavy cream in the filling enhances its smoothness and richness, making every bite indulgent.
- Perfect Tart Proportions: The recipe is adjusted precisely for a tart pan, ensuring just the right amount of filling and crust for a harmonious balance.
- Warm Spices for Extra Comfort: A hint of cinnamon and nutmeg adds a cozy warmth that elevates the flavor without overpowering the classic pecan taste.
Ingredients and substitutes
- Pecans – Of course, we are using wonderful pecans in this tart. But you can also use macadamia or hazelnuts just as well.
- Syrup – I like the taste that golden syrup adds to this tart, but you can also use Karo syrup or maple syrup as well.
- Brown sugar – I have used dark brown sugar, but you can also use light brown sugar. The dark one does give the pie a deeper color and more stronger molasses flavor.
- Cream – This is what makes this tart different from the pie. A rich and creamy pecan filling.
- Lemon – The lemon just helps cut that sweetness in the filling. So, I highly recommend it.
Step-by-step – Ultimate Pecan Tart
Make Pie dough
- Pie dough – Add all-purpose flour, salt, and chilled cubed butter in a food processor. Pulse for 30 seconds until it resembles coarse breadcrumb consistency. Add the chilled ice water, a little at a time, and combine for 30 seconds more. Next, pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Then, flatten into a disk. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.
Partially bake the crust (prevents sogginess)
- Line tart pan – Dust the work surface with flour, and carefully roll the pastry into a large disc using a rolling pin. Use a 9-inch tart pan with a removable bottom as a guide to see how big you need it. Transfer the dough to the tart pan. Gently fit it to the pan with light hands, especially on the bottom edges. Cut the excess from the edges by running the rolling pin over the edges. Chill the crust in the fridge for 15 minutes (up to 48 hours).
- Preheat the oven at 375°F / 190°C / Gas Mark 5
- Bind bake – Chill the crust in the fridge for 15 minutes up to 48 hours. Dock the pastry with a fork to prevent it from puffing during baking. Line the crust with parchment paper, fill it with pie weights and baking beans, and then bake for 15 minutes. Then, set it aside.
Make Pecan Filling
- Pecan filling – In a large bowl, combine the brown sugar, melted butter, corn syrup, salt, vanilla extract, cinnamon powder, nutmeg, and lemon juice. Combine well. Add the eggs, one at a time, followed by the fresh cream. Use a whisk to combine well. Finally, combine the chopped pecans with a spatula or wooden spoon.
- Fill the tart – Pour the pecan mixture into the partially baked tart shell and arrange the pecan halves on top of the filling.
Pro tip – Place the tart on a rimmed baking sheet just in case of spillage.
Bake and Cool
- Bake for 20 minutes on the middle rack. Then, tent with aluminum foil and bake another 15 to 20 minutes until almost set.
Pro tip – When baked, you will see that the filling has slightly risen and is firm to the touch. As it cools, it will level again. - Cool on a wire rack to room temperature. Wait at least 30 minutes before you slice. Cooling the tart overnight makes for prettier slices.
Tips for Success (Pecan Tart)
- Blind-bake the crust — a tart pan has a thinner base, so a quick blind bake stops a soggy bottom.
- Use room-temperature filling — warm butter + cold eggs = curdling. Mix gently for a smooth custard.
- Don’t overfill the tart — pecan filling puffs slightly; leave a tiny gap at the top.
- Tent early if needed — pecans brown fast. Cover loosely with foil if they darken too quickly.
- Cool completely before slicing — like pecan pie, the filling sets as it cools. Warm = messy slices; cooled = beautiful clean cuts.
Troubleshooting
| Problem | Likely Cause | Fix |
|---|---|---|
| Soggy crust | Not blind-baked long enough | Blind bake 12–15 minutes with weights |
| Filling leaked under crust | Crust not pressed firmly into the pan OR cracked | Press crust well; patch cracks before baking |
| Pecans too dark | Top browned before center set | Tent lightly with foil halfway through |
| Filling still runny | Tart underbaked | Bake 5–10 minutes longer until center jiggles slightly, not liquid |
| Cracks in filling | Overbaked OR filling whisked too much | Whisk gently; pull tart when edges are set but center still has a soft wobble |
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Frequently asked questions
How long will this pecan tart keep?
This tart will keep at room temperature for two days. You can also keep it in the refrigerator for 3 to 4 days. In fact, you can even freeze it for up to a month.
How do I know if my pie is ready?
The tart takes about 55 to 60 minutes at 350°F / 175°C. When done, the crust will be golden brown, and the filling will look set with a slight wiggle in the middle. When taken out of the oven, it will continue to set with the residual heat.
Can I freeze this tart?
You can make this tart ahead and freeze it for a month.
1 – Bake and cool it to room temperature.
2 – Then, carefully wrap it in plastic wrap twice. Make sure to remove any air pockets.
3 – Next, wrap the pie in aluminum foil. The foil prevents freezer burns and helps with condensation when thawing.
It is best to thaw it wrapped in the fridge overnight so the condensation stays on the aluminum and plastic wrap. Once thawed, bake for 20 minutes at 350°F / 175 °C.
Pecan Tart Recipe
This recipe for pecan tart features classic pastry notes like butter, brown sugar, vanilla extract, and cornstarch, paired with Southern pecans. Often served on Thanksgiving, but it is good all year round. Find out how to make one here.
Video
Ingredients
Tart Crust
- 1 ½ cup (190 g) All purpose flour
- 4 oz (113 g) Unsalted butter chilled cubes
- ¼ tsp Salt
- 1 tbsp Sugar
- 2 tbsp Chilled water up to 4 tbsp
Pecan filling
- ½ cup (110 g) Dark brown sugar
- ¾ cup (250 ml) Light corn syrup or Golden syrup
- 1 tbsp Melted butter
- 2 tbsp Heavy cream optional
- 2 large Eggs
- ¼ tsp Salt
- 1 tsp Lemon Juice optional
- ¼ tsp Cinnamon powder
- ⅛ tsp Nutmeg freshly grated
- 1 tsp Vanilla extract
- 1 cup (99 g) Pecans finely chopped
Plus
- 20 (30 g) Pecan halves for the top
Method
- Pie dough – Add all-purpose flour, salt, and chilled cubed butter in a food processor. Pulse for 30 seconds until it resembles coarse breadcrumb consistency. Add the chilled ice water, a little at a time, and combine for 30 seconds more. Next, pour the mixture onto a work surface. Bring all the crumbs together and shape them into a ball. Then, flatten into a disk. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.1 ½ cup All purpose flour, 4 oz Unsalted butter, ¼ tsp Salt, 1 tbsp Sugar, 2 tbsp Chilled water
- Line tart pan – Dust the work surface with flour, and carefully roll the pastry into a large disc using a rolling pin. Use a 9-inch tart pan with a removable bottom as a guide to see how big you need it. Transfer the dough to the tart pan. Gently fit it to the pan with light hands, especially on the bottom edges. Cut the excess from the edges by running the rolling pin over the edges. Chill the crust in the fridge for 15 minutes (up to 48 hours).
- Preheat the oven at 375°F / 190°C / Gas Mark 5
- Bind bake – Chill the crust in the fridge for 15 minutes up to 48 hours. Dock the pastry with a fork to prevent it from puffing during baking. Line the crust with parchment paper, fill it with pie weights and baking beans, and then bake for 15 minutes. Then, set it aside.
- Pecan filling – In a large bowl, combine the brown sugar, melted butter, corn syrup, salt, vanilla extract, cinnamon powder, nutmeg, and lemon juice. Combine well. Add the eggs, one at a time, followed by the fresh cream. Use a whisk to combine well. Finally, combine the chopped pecans with a spatula or wooden spoon.½ cup Dark brown sugar, ¾ cup Light corn syrup or Golden syrup, 1 tbsp Melted butter, 2 tbsp Heavy cream, 2 large Eggs, ¼ tsp Salt, 1 tsp Lemon Juice, ¼ tsp Cinnamon powder, ⅛ tsp Nutmeg, 1 tsp Vanilla extract, 1 cup Pecans
- Fill the tart – Pour the pecan mixture into the partially baked tart shell and arrange the pecan halves on top of the filling.20 Pecan halves
- Bake for 20 minutes on the middle rack. Then, tent with aluminum foil and bake another 15 to 20 minutes until almost set.
- Cool on a wire rack to room temperature. Wait at least 30 minutes before you slice. Cooling the tart overnight makes for prettier slices.
Notes
- Blind-bake the crust — a tart pan has a thinner base, so a quick blind bake stops a soggy bottom.
- Use room-temperature filling — warm butter + cold eggs = curdling. Mix gently for a smooth custard.
- Don’t overfill the tart — pecan filling puffs slightly; leave a tiny gap at the top.
- Tent early if needed — pecans brown fast. Cover loosely with foil if they darken too quickly.
- Cool completely before slicing — like pecan pie, the filling sets as it cools. Warm = messy slices; cooled = beautiful clean cuts.
Equipment you will need
Nutrition
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I LOVE pecan pie, it’s so delicious! But, Ive never made it from home before.. this recipe looks delicious and I cant wait to try it out.
Thanks, Jordin. I hope you try it.
I love pecan pie and have made so many over the year. But this has got to be the best. I love the addition of lemon juice which cuts into the sugar and love the addition of cream that adds a certain richness. This will now be my goto pecan pie – BEST recipe ever.
Thank you, Angel. So happy you liked this recipe so much. yes, the lemon does a great job of cutting down on sweetness while the cream adds a nice richness. Appreciate you coming back to write this feedback.
To be honest, I’m not usually much of a fan of pecan pie because it can be soooooo sweet. But, your recipe is one I’m going to try. The combination of golden syrup, cream, butter, and lemon juice sounds like it might balance out the shocking sweetness of most pecan pie recipes. Especially the lemon – a brilliant addition. Thank you so much!
Thanks, Rebecca. Pecan Pie is a sweet dessert and yet that cream and salt both help cut down on the sweetness. The creamy makes it creamier too you must try
Super helpful post…loving the step-by-step pictures and tips! And the lemon – 100% agree that you have to use lemon in this recipe! This will be perfect for the holidays!
Thank you, Amanda. Yes, the lemon is a must.
What a scrumptious pecan pie! Homemade pies for Thanksgiving and Christmas are a family tradition. Thank you for sharing your special recipe!
Thank you, Denay. Yes, this is perfect for Thanksgiving or Christmas
Oh my gosh I need to try ASAP! This pecan pie is calling my name! I’ve never had anything like this. Looks good!
Thank you, Dan. I think you will enjoy these very much.
This is my oldest son’s favorite pie. Unfortunately he won’t be with us for Thanksgiving. I may have to make it at Christmas. And I’d love to make a macadamia tart — but those nuts are super expensive here. In fact, pecans have gone up in price because the horrible storms last year demolished a lot of the pecan groves down South. Your pie, though, looks perfect. I’ll have to use your recipe for our upcoming pecan pie.
Thank you, Marisa. Yes, pecans and macadamia are quite expensive here too but still affordable than when we were in Singapore.
I cannot wait for pecan pie this holiday season. You are so right, it makes a perfect classic dessert for family and friends on Thanksgiving or Christmas.
Thank you, Jeannette.
I’m not a fan of pecans…unless they’re in a mouthwatering pie 🙂 And golden syrup?? You’re speaking my language!
I love pecans Karyl. This pecan is to die for.
Your pie looks sooooo goooood! My husband will be delighted with this because this is a big weakness for him. I will be glad to try your recipe. Thank you for sharing.
My husband too. Loves pecan pie. I hope you do Mahy. He will love it.