My mom loves pecan pie – but personally I never really got into it. Kinda like cupcakes, the flavor was great but the ratio is off for me, soooo much of that caramelly filling. ANYWAY – the first time I made this tart for my mom she determined it was way better than her beloved pecan pie and now I make two every year, one for her and one for the rest of us!
The crust is a pate sablee – which I talk about in this crust post – it’s very cookie like, AND even better easy to make! Then the filling I actually got from these pecan bars from Butter with a side of bread.
One of the best parts isn’t just that this tart tastes amazing but also that it’s so very easy to make! I enjoy them plain but you can also add whipped cream or even serve with some vanilla ice cream. My mom likes to warm hers up a bit then add some ice cream…. I’m already salivating!
The first time I made this my mom about died and decided she never needed pecan pie again (previously her favorite) Now I make two every year, one for her and the other for the rest of us!
- 1 cup butter softened
- 1 cup powdered sugar
- 1 egg yolk
- 1 tsp salt
- 2¼ cups all-purpose flour
- 1 egg
- 1/3 cups light corn syrup
- 1/3 cups granulated sugar
- 1 Tbsp butter melted
- 1/2 tsp vanilla
- 2/3 cups chopped pecans
- Cream the butter, sugar, egg yolk and salt with a hand mixer
- Add the flour and mix, it will be crumbly
- Turn onto the table and press together
- divide into two disks and wrap in plastic wrap
- refrigerate for 30 mins
- roll our one of the crust disks
- press into a tart pan – either a 9 inch circle or a 14x4 long tart pan
- cover in plastic wrap and refrigerate 30 mins
- Preheat the oven to 325
- whisk together the egg, corn syrup, sugar, butter and vanilla
- add the pecans and stir together
- Pour into the crust in the tart pan and spread
Bake for 25-30 minutes – checking at the 20 min mark.
- I recommend covering the edge of the crust so it doesn’t over bake.
- Allow to cool completely on a wire rack before slicing.
Thanksgiving Dinner recipes:
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