Pecan Tart Recipe
American · Dessert · 70 min total
A classic Southern dessert featuring a buttery, flaky crust filled with a rich, sweet, and nutty pecan filling. This recipe yields a perfectly balanced tart that's not overly sweet.
25
min prep
min prep
45
min cook
min cook
10
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3-4 tablespoons ice water
- 3 large eggs
- 3/4 cup light corn syrup
- 1/2 cup packed light brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves
Instructions
- Make the crust: In a food processor, pulse flour and salt. Add cold butter and pulse until mixture resembles coarse meal. Add ice water 1 tablespoon at a time, pulsing until dough just holds together. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C). On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch tart pan with removable bottom; press into pan and trim excess. Prick bottom with a fork. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes; remove weights and parchment, bake 5 more minutes. Cool slightly.
- Make the filling: In a large bowl, whisk eggs, corn syrup, brown sugar, melted butter, and vanilla until smooth. Stir in pecan halves.
- Pour filling into the pre-baked crust. Arrange pecans evenly if needed.
- Bake for 30-35 minutes, until filling is set and slightly puffed. Cool completely on a wire rack before removing from pan. Serve at room temperature.
Tips
- For a deeper flavor, toast pecans at 350°F for 5-7 minutes before adding to filling.
- Store leftover tart covered at room temperature for up to 3 days.
- Serve with whipped cream or vanilla ice cream.
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