This easy cookie-like crust is in perfect ratio with the gooey pecan ratio. It it any wonder this pecan tart is one of my most requested desserts?
How I created this Pecan Tart Recipe
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!
Just take me to the recipe already!
If you’d rather skip my tips and tricks for caramel pecan tart and pate sablee crust, along with links to other Thanksgiving recipes and get straight to this delicious pecan tart – simply scroll to the bottom of the page where you can find the printable recipe card.
Tips to Make the Perfect Pecan Tart with Pate Sablee Crust
– You’ll need a tart pan! I have used both this 14×4.5 rectangular pan or a 9 inch round pan works too! The rectangular one cooks more evenly, the round one you’ll have to cook a little longer to get the center totally cooked.
– Refrigerate the dough until it’s firm before rolling it out – usual 15 mins. IF you make it a day or two before and it gets super firm you can either leave it out for like 15 mins to get soft enough or use the “soften butter” setting on your microwave for a few seconds. You just want to be able to roll it out but you don’t want it super soft
– Don’t worry about rolling it out perfectly – this crust works great as a “pat in pan” crust – you won’t get cracks or anything as this crust doesn’t shrink when baking.
– Once it’s all patted into place and your happy with the thickness you can refrigerate the crust while your making the filling – because this crust doesn’t shrink it’s not about holding the shape but having the crust be a little chilled will keep it from over baking.
– Don’t poke holes in the crust – otherwise the filling will seep underneath and stick to the pan really bad.
– I like to use a crust shield or foil to protect just that outer edge from getting burnt
– When the tart is done it will look all poofy and wet still – mostly look for the crust being done – take it out anyway, as it cools it will shrink back down and set.
Tools and equipment you’ll need to make this pecan tart
- Tart pan – 14x4.5 or 9 inch round
- Pie bag
- french rolling pin
- crust shield – or a thin strip of foil
Pecan Tart
If you love these tarts as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!
If you love Pecan Tarts you’ll love these other Thanksgiving recipes!
Caramel Coconut Macaroon Tart | Raspberry Curd Tart | Coconut Cream Pie
From Scratch Pumpkin Pie | Lemon Cream Pie | Cream Cheese Pumpkin Pie
Connect with Ashlee Marie!
To watch me make this Pecan Tart play the video in the recipe card.
You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.
This easy cookie-like crust is in perfect ratio with the gooey pecan ratio. It it any wonder this pecan tart is one of my most requested desserts?
This easy cookie-like crust is in perfect ratio with the gooey pecan ratio. It it any wonder this pecan tart is one of my most requested desserts?
- 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 14×4 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.
Recipe Video
Ashlee Marie
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