Pecan Tart Recipe
Calories: 21
Adjust Servings Here: 9 servings
Description
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.
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
Instructions
- 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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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